Vanilla Bean Cheesecake No-Churn Ice Cream for #VanillaWeek
The pure essence of vanilla and irresistible tang of cream cheese come together in this super creamy frozen dessert with the unmistakable flavor of your favorite indulgence, and only four ingredients. Put away the ice cream maker and get ready to make a batch of Vanilla Bean Cheesecake No-Churn Ice Cream.
Hi and welcome to #VanillaWeek hosted by Terri from Love and Confections. I am so excited about this week-long event. Red velvet and chocolate are everywhere this time of year, and the #VanillaWeek Bloggers have come together to focus on one of our favorite flavors – Vanilla. We hope you join us throughout the week where we will be sharing vanilla recipes from breakfasts and drinks to desserts and even savory dishes! Also, don’t forget to enter below for our big #VanillaWeek Giveaway!
Vanilla Bean Cheesecake No-Churn Ice Cream
I love flavors. I love textures. I even love colors. I And I especially love contrasting but balanced flavors and textures, even moreso when there are pretty colors. Give me something creamy filled with chunks. Something smooth with an element of crunch. Then add some velvety swirls or satiny ripples for good measure. If it’s fruity, I want something nutty for balance. Sweet and salty – I’m all in. Chocolate and peanut butter – #winning. Black with white, butternut squash orange with cranberry-red pomegranates and a white pop of goat cheese.
So why, oh why would I make something that looks like this…
Because it’s #VanillaWeek, and our awesome sponsor Nielsen-Massey Vanillas sent me a selection of extracts and, my favorite, Vanilla Bean Paste. Do you want to talk about the most pure, intense vanilla flavor? You’ve got it right here. So I knew that I had to make a recipe that truly celebrated this amazing vanilla, but I had to add a little something to it. Soooo, Vanilla Bean Cheesecake No-Churn Ice Cream. Really, what more could you want? It’s rich, it’s creamy, it tastes just like cheesecake, only better because, well, it’s ice cream. And, beyond that, it’s ice cream that doesn’t require and ice cream machine to make it.
The tang of the cream cheese gives this ice cream that true cheesecake-iness, but the essence of the vanilla still shines through, with neither of the flavors overpowering the other. And it’s smooth and just absolutely luscious. I am so tempted to just grab another scoop or two as I sit here writing this. And I already had some tonight. It’s that good, people!
If I want some color, I’ll just add a purple background and some pink and red spoons…
Nielsen-Massey products can be purchased at Williams-Sonoma, and they are gluten-free, allergen-free, GMO-free and Kosher. Also, Nielsen-Massey has a line of organic vanillas. You are going to want to pick up some of your own. Or you could just enter to win some…
Don’t forget that we’re giving away THREE prize packs with goodies from all of our amazing sponsors:
- Two bottles of Pure Vanilla Extract and one bottle of Pure Vanilla Bean Paste from Nielsen-Massey Vanillas
- Super-Fine Cake Flour and Sparkling Sugar from Bob’s Red Mill
- Pure Vanilla from Quirk Books
- A baking mat from Silpat
- My First Cookbook from Dixie Crystals
Vanilla Bean Cheesecake No-Churn Ice Cream
The pure essence of vanilla and the irresistible tang of cheesecake in a rich and creamy frozen dessert. Only four ingredients and no ice cream maker needed!
Author: Brianne @ Cupcakes & Kale Chips Recipe type: Dessert
Ingredients
- One 8 oz. bar of cream cheese (light or regular), at room temperature
- One 14.5 oz. can of sweetened condensed milk (regular or fat free)
- 1 tablespoon vanilla bean paste
- One pint heavy cream, well chilled
Instructions
- Place a large glass or metal bowl in the refrigerator or freezer for whipping the cream.
- Using an electric mixer or whisk attachment, beat together the cream cheese, sweetened condensed milk, and vanilla bean paste until smooth. Set aside.
- In the chilled bowl, using an electric mixer or whisk, beat the heavy cream to soft peaks.
- Gently fold the cream cheese mixture into the whipped cream.
- Pour the mixture into a container that you can freeze and has an airtight lid, cover, and place in the freezer until frozen.
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If you still want more “stuff” in your ice cream, try these…
- Nutella Brownie Cheesecake No-Churn Ice Cream
- Browned Butter Pecan Fudge Ripple No-Churn Ice Cream
- Funky Monkey PB Ripple Chip Ice Cream
And here are all of today’s amazing #VanillaWeek recipes…
- Berry Vanilla and Yogurt Loaf Cake from Take A Bite Out of Boca.
- Vanilla Glazed Cinnamon Raisin Biscuits from Frugal Foodie Mama.
- I Love You Strawberry Cake from Hip Foodie Mom.
- Slow Cooker Cinnamon Roll Casserole from It’s Yummi.
- Strawberry Vanilla Cream Pie from That Skinny Chick Can Bake.
- Vanilla Balsamic Roast Chicken Thighs from Pineapple and Coconuts.
- Vanilla Bean Cheesecake No-Churn Ice Cream from Cupcakes & Kale Chips.
- Vanilla Bean Cream Puffs from Taste Cook Sip.
- Vanilla Bean Panna Cotta with Fresh Strawberries from {i love} my disorganized life.
- Vanilla Cinnamon Candied Pecans from Big Bear’s Wife.
- Vanilla Macarons from Love and Confections.
- White Chocolate Dipped Snickerdoodles from Life Tastes Good.
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