Easy Cheesecake Ice Cream (No-Churn)

cheesecake ice cream in teal bowl on counter.

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Easy Cheesecake Ice Cream (No-Churn)

With an easy no-churn method, bright flavor, and the creamiest texture, this Cheesecake Ice Cream is one of the best homemade desserts. Plus, it's low in added sugar and higher in protein!

Prep Time5

Cook Time0

Freezing time4

Total Time4 5

Course: Dessert

Cuisine: American

Servings:

Calories: 201kcal

Author: Amy Palanjian

Equipment

Ingredients

1 cup plain Greek yogurt
8 ounces cream cheese (softened at room temperature)
¼ cup honey
2 tablespoons lemon juice
2 teaspoons vanilla

US Customary - Metric

Instructions

Line a fine mesh sieve or colander with a paper towel. Measure out the yogurt and place over the paper towel. Allow to drain for at least 1 hour. (This removes water content and ensures the ice cream is creamy, rather than icy.)
Add the thickened yogurt and the rest of the ingredients to a medium freezer-safe bowl or container. Whisk until well mixed and creamy. Taste and increase sweetness as desired.
Place the mixture into freezer and freeze for 2 hours. Stir and freeze for 2 more hours.
Let sit at room temperature briefly to soften as needed and enjoy.

Notes

Store Cheesecake Ice Cream covered in the freezer for up to 1 month.
To make the filling sweeter, either add more honey or stir in 2 tablespoons powdered sugar.
Serve with fresh fruit or graham cracker crumbs.
Turn this into Chocolate Cheesecake Dip by stirring in 2 tablespoons unsweetened cocoa powder.

Nutrition