Vanilla Bean Cheesecake No-Churn Ice Cream

• Vegetarian
• Gluten free

• Condiments

  • 1 tbsp Vanilla bean paste

• Dairy

  • 1 8 oz. bar of cream cheese, light or regular
  • 1 14.5 oz. can Condensed milk, sweetened regular or fat free
  • 1 pint Heavy cream

Found on cupcakesandkalechips.com

Description

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

Directions

• 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.