Pineapple Cheesecake Ice Cream (no-churn)

Pineapple Cheesecake Ice Cream, a whimsical cheese-lover's ice cream dream that does not require an ice cream maker or making custard. Have this ready for dessert tonight.

Course Dessert

Cuisine American

Keyword Pineapple Cheesecake Ice Cream

Prep Time 15

Chilling 8

Total Time 8 15

Servings (1/2 cup)

Calories 315kcal

Author Cathy Pollak

Ingredients

8 oz full-fat cream cheese, softened
2 cups heavy cream, cold
1 can (14 oz) sweetened condensed milk
1 cup pineapple tidbits (with 1/3 cup pineapple juice reserved)
Optional extra pineapple tidbits for garnish
ice cream cones for serving

Instructions

Place a loaf pan into the freezer to chill.
In a large mixing bowl, or the bowl of a stand mixer, beat the cream cheese until smooth.
In a separate bowl, beat heavy cream until stiff peaks form. Mix the cream into the cream cheese just until combined.
Gently fold in condensed milk, pineapple tidbits and pineapple juice.
Remove loaf pan from freezer and pour pineapple ice cream mixture into the cold loaf pan.
Garnish with pineapple tidbit pieces on top, if desired.
Place in the freezer and chill for 6-8 hours in a level spot, until the ice cream is set. Serve in a bowl or scoop into an ice cream cone.

Notes

Whole recipe makes 1-1/2 quarts.

As always, nutrition information is only approximate. If this number is important to you, please calculate yourself using your exact weights, measurements and the brands you are using to make this.

Nutrition