Cheesecake Ice Cream Recipe

4.50 from 4 votes

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Cheesecake ice cream is creamy and sweet with that signature cheesy tang reminiscent of its divine pastry counterpart.

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If you’re a cheesecake lover like I am, prepare yourself – this recipe is going to rock your world (in the best way possible). Cheesecake ice cream is everything you never knew you needed in a frozen treat. It’s almost got a custard flavor with that signature tang and sweetness that makes cheesecake so marvelous. I loved it smushed between my homemade graham crackers to make it a fun spin on traditional cheesecake with graham cracker crust.

If you haven’t invested in an ice cream maker, what are you waiting for?! The one I use by Cuisinart is pretty affordable and simplifies the at-home ice cream-making process entirely. You don’t need a bunch of salt and ice, and it only takes about 15 minutes to make ice cream! When it’s ready, the ice cream is more of a soft serve consistency, but if you like a harder ice cream, just put it in a freezer-safe container and freeze for 2-plus hours. It’s so simple and doable for anyone — even get the kids involved to help out! They will love it.

Why You’ll Love This Recipe

  • Cheesecake Flavor: You get all the deliciousness of cheesecake without the fussiness of baking one.
  • Creaminess: Who doesn’t love the creaminess and indulgence of ice cream?? It’s the ultimate treat, especially in the summer.
  • Versatility: Cheesecake pairs with so many different flavors: raspberries, chocolate, caramel, cookie dough, and so many more but it’s also delicious all by itself.


  • Cream Cheese
  • Granulated Sugar
  • Salt
  • Pure Vanilla Extract
  • Sour Cream
  • Whole Milk

See the recipe card below for full information on ingredients and quantities 

How to Make Cheesecake Ice Cream

Step #1. In a medium bowl, mix the cream cheese, sugar, and salt with an electric mixer until fluffy.

Step #3. Place the mixture in the refrigerator until completely chilled.

Step #2. Add the sour cream and vanilla and mix for another minute. Stir in the milk until completely combined.

Step #4. Add the mixture to your ice cream maker and freezer according to the manufacturer’s instructions.

Recipe FAQs

Do you have to cook eggs for homemade ice cream?

Some old school ice cream recipes require you to use and cook eggs, but you don’t need to for this one! All you need it cream cheese, sugar, salt, vanilla, sour cream, milk, and a great ice cream maker.

How long does it take to make homemade ice cream?

I love a simple recipe (you guys know that), so you won’t catch me making overly complicated ice cream, ever! I do like to chill the mixture for at least an hour before putting it into the ice cream maker, but chilling isn’t necessary if you’re in a hurry. Altogether, this recipe takes anywhere from a half-hour to one-and-a-half hours, depending on whether you chill the mixture and for how long. (If you do chill it, it’s a hands-off waiting period, so you could always go run errands or take care of something else around the house while you wait.)

What makes ice cream creamy?

Fat and dairy makes ice cream creamy — so in this recipe, the cream cheese, sour cream, and milk all contribute to a nice and rich creaminess.

Why is my homemade ice cream icy?

Homemade ice cream gets icy when large ice crystals form in the mixture as it freezes. This can happen if there’s too much water in the mixture or if it’s frozen for an overly extended period of time.

test of "cheesecake ice cream" with ghramcrackers in it

Expert Tips

  • This is one of those recipes where you don’t want to skimp on the ingredients! Because it is so simple, the flavor of each one is important.
  • Cheesecake ice cream is the perfect base for so many mix-ins. When you transfer the ice cream base to the freezer container, you can alternate the layers of ice cream with the toppings, syrups, or ingredients you want to add.
  • When you put the container of ice cream into the freezer, press a piece of plastic wrap to the surface before close the lid to help prevent ice crystals.
  • Keep the cream cold before adding it to the mixture when making the ice cream base. Cold cream whips up more quickly and holds its shape better.
  • The cream cheese should be room temperature before whipping so that it’s creamier and has fewer lumps.

More Ice Cream Recipes to Consider

whipped cream in a parfait dish with cherries on top
4.50 from 4 votes

Cheesecake Ice Cream

Cheesecake ice cream is creamy and sweet with that signature cheesy tang reminiscent of its divine pastry counterpart.
Prep: 10 minutes
Chilling Time: 1 hour
Total: 1 hour 30 minutes
Servings: 6 (Makes six 1/2 cup servings)


  • 8 ounces cream cheese, at room temperature
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 1/2 cup sour cream
  • 1 cup whole milk, at room temperature
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  • In a medium bowl, add the cream cheese, sugar, and salt. Beat with an electric mixer (or use a stand mixer) on medium speed until light and fluffy, about 3 minutes.
  • Add the vanilla and the sour cream, and beat for another minute.
  • Stir the milk into the cream cheese mixture until completely combined.
  • Cover and refrigerate for one to two hours, or overnight, until completely chilled.
  • Add the ice cream mixture to your ice cream maker, and process according to manufacturer’s directions.


  • I use a Cuisinart Ice Cream Maker that you just freeze the canister the ice cream is made in. It takes about 15 minutes to make ice cream with no salt and ice to mess with. I love it!
  • If you don’t feel like letting the mixture sit in the fridge to chill, it isn’t a big deal for this recipe since nothing is heated to cook. Just plan on the ice cream taking a little longer to freeze in your maker.
  • I sandwiched some of this ice cream between some of my homemade graham crackers to make cheesecake ice cream sandwiches, and they were divine!
  • If you like a harder ice cream, put the ice cream in a freezer container and cover. Let it freeze for at least 2 hours, and then let it sit for 10 minutes on the counter before serving. The ice cream straight out of the maker is just like soft-serve. Out of the freezer, it is like store-bought.


Serving: 1 of six 1/2 cup servings, Calories: 327kcal, Carbohydrates: 38g, Protein: 4g, Fat: 18g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 54mg, Sodium: 334mg, Potassium: 138mg, Sugar: 37g, Vitamin A: 693IU, Vitamin C: 0.2mg, Calcium: 107mg, Iron: 0.1mg
Like this recipe? Rate and comment below!

This post was originally published in 2012, and has been updated and rephotographed in July 2019.

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4.50 from 4 votes

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Recipe Rating


  1. Marianne says:

    5 stars
    This recipe was so simple and so delicious. Everything went together smoothly and the taste was fantastic.

    I have a question, though. Is there a way to modify it and make chocolate cheesecake ice cream without ruining its pure perfection?

  2. Melody says:

    3 stars
    If you love a strong cheesecake flavor, then this recipe is probably for you. I love cheesecake, cream cheese and sour cream, but the quantities of cream cheese and sour cream make for a resulting flavor that is overpoweringly strong and tangy. Cheesecake flavor, yes – it tastes like a very strong cheesecake, though. I made this ice cream recipe for three people, and we could only have a little bit. (I’d cut back on the sour cream to just a tablespoon or two if I made it again.) The recipe was simple to make and we served it with homemade bing cherry syrup and graham crackers, for a cherry cheesecake experience.

  3. Scott says:

    5 stars
    Very good. Mixed in some raspberries and graham cracker crumbs and turned out really nice!

  4. Kacie says:

    5 stars
    Delicious! I’ve made this recipe twice. The first time I used my regular beater attachments and it didn’t harden in the freezer very well. The second time I used my whisk attachment and it firmed up perfectly! So good and so easy!

  5. deb c says:

    Thinking about this makes me salivate! I know I NEED an ice cream maker like yours….but….I’d be making ice cream every day because I have no self control. Now I’m imagining this ice cream sandwiched between two snickerdoodles… long can I resist????

    1. Melissa says:

      Whhhaaaaaaa best idea I’ve ever heard!!! Snickerdoodle cheese cake ice cream sammich has GOT to happen. ASAP. I want a bigger ice cream maker, a big compressor one! Now that would be dangerous!

  6. Kelly @ the Moon and Me says:

    Thanks! I was searching for a perfect ice cream for peach cobbler…I think this is it! I just got the same maker and am excited to try this recipe. 🙂

  7. Sophie Atkins says:

    I just wish this recipe won’t cause any problem when I visit my dentist for a tooth whitening new york appointment.

  8. Rachel Staves says:

    This recipe sounds great!!! Please share the vanilla, I’m just starting to get in to ice cream making and would love your recipe.

  9. megan @ whatmegansmaking says:

    oh this sounds so good! And your pictures are beautiful. I clicked over from tastespotting 🙂

  10. Sarah says:

    Yum!! Do your kids like this flavor? Have you added fruit? Do you have any other ice cream recipes that look this simple?

    1. Melissa says:

      My kids loved it, fruit would be delish but I just didn’t have any, and I have one other recipe that is for a fresh mint ice cream on here. I have dark chocolate ice cream that I need to take pictures of that was amazing too! If you are looking for a plain vanilla let me know, I have a good one that is easy 🙂