No-Churn Cheesecake Ice Cream
Ingredients
Graham Cracker Crust
- 8 full size honey graham crackers
- 1/4 cup Dixie Crystals Extra Fine Granulated Sugar
- 4 tablespoons unsalted butter
No-Churn Cheesecake Ice Cream
- 8 ounces cream cheese, softened
- 1/4 cup Dixie Crystals Extra Fine Granulated Sugar
- 14 ounces sweetened condensed milk
- 1 tablespoon Taylor & Colledge Vanilla Bean Paste
- 2 cups heavy whipping cream
Instructions
Graham Cracker Crust
- Heat oven to 350F. Prepare sheet pan with parchment paper. Melt butter and set aside. In food processor, pulse graham crackers and sugar until crumbs. Slowly drizzle in the melted butter and pulse until is thoroughly mixed.
- Pour mixture onto sheet tray and use the back of a large measuring cup to flatten into a rectangular shape. Bake for 8 minutes, or right before edges start to brown. Cool and cut or break into bite-sized pieces and set aside.
No-Churn Cheesecake Ice Cream
- In a large bowl using a hand blender, or in bowl of stand mixer, beat cream cheese and sugar until fluffy. Add in sweetened condensed milk and vanilla bean paste, and mix to combine.
- In separate bowl, whip heavy cream to stiff peaks. Fold into cream cheese mixture 1/3 at a time.
- Add 2/3 of the graham cracker crust pieces and fold into ice cream. Pour half of ice cream into standard loaf pan. Sprinkle half of remaining crust onto ice cream. Add remaining ice cream, then remaining crust pieces. Freeze for 24 hours (cover with plastic wrap or parchment after 4 hours).