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Chocolate Chip Cheesecake No Churn Ice Cream

I don't know about you but as summer is wrapping up, I'm trying to squeeze in as much ice cream as possible! This recipe has it all-- it's creamy, tangy, chocolately, and has just a bit of crunch from the graham cracker!
Prep Time10 mins
Freeze Time12 hrs
Total Time12 hrs 10 mins
Course: Dessert
Cuisine: American
Keyword: chocolate chip, Ice Cream, no churn,
Servings: 10
Calories: 519kcal


  • 14 oz can sweetened condensed milk
  • 2 cups heavy whipping cream
  • 10 oz whipped cream cheese (1 + 1/4 containers) at room temperature
  • 2 tsp vanilla bean paste (or vanilla extract)
  • 6 graham crackers broken into pieces
  • 1 cup mini chocolate chips


Make the Ice Cream Base

  • It is very improtant that your whipped cream cheese be at room temperature! If it's cold, you'll end up with lumpy ice cream-- yuck. If you have time, leave it out on the counter for at least 4 hours. If you forget, pop it in the microwave for 15-20 seconds, or until it's no longer cold to the touch.
  • In a stand mixer fitted with the whisk attachment (or a large bowl with a hand mixer), beat the cream on medium-high speed until soft peaks form. Next, add in the whipped cream cheese and beat again until stiff peaks form.
  • Fold together the sweetened condensed milk, whipped cream/cream cheese mixture, and vanilla bean paste until smooth.
  • Lastly, fold in the crushed graham crackers and mini chocolate chips. Pour into an insulated ice cream tub or loaf pan.
  • Freeze the ice cream overnight (at least 12 hours) before serving.


Calories: 519kcal | Carbohydrates: 43g | Protein: 7g | Fat: 36g | Saturated Fat: 21g | Cholesterol: 113mg | Sodium: 227mg | Potassium: 237mg | Fiber: 1g | Sugar: 36g | Vitamin A: 1227IU | Vitamin C: 1mg | Calcium: 199mg | Iron: 1mg