No-Churn Cheesecake Ice Cream with Graham Cracker Crust

Indulge in the creamy goodness of cheesecake ice cream with the added crunch of a graham cracker crust, all without the need for an ice cream maker.

Ingredients:

• 1 8 oz package cream cheese, softened
• 1 14 oz can sweetened condensed milk
• 2 cups heavy cream
• 1 teaspoon vanilla extract
• 1 cup graham cracker crumbs
• 2 tablespoons unsalted butter, melted
• 1/4 cup powdered sugar

Instructions:

In a large bowl, beat cream cheese until smooth

Add sweetened condensed milk and vanilla extract

Mix until well combined

In a separate bowl, whip heavy cream until stiff peaks form

Gently fold whipped cream into cream cheese mixture until smooth

In a small bowl, combine graham cracker crumbs, melted butter, and powdered sugar

Spread half of the cheesecake ice cream mixture into a loaf pan

Sprinkle half of the graham cracker mixture on top

Repeat layers with remaining cheesecake ice cream mixture and graham cracker mixture

Freeze for at least 6 hours or until firm

Serve and enjoy!