The Easiest, No-Churn Creamy Vanilla and Chocolate Swirl Ice Cream
Prep time
Total time
Recipe type: Sweets
Serves: 10 ice cream cups
  • 1 (8 oz) package cream cheese, softened to room temperature
  • 1 (14 oz) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1-2 Tablespoons powdered sugar, optional
  • 2½ cups heavy cream, chilled
  • ¼ cup unsweetened cocoa powder
  1. In a large bowl of a standing mixer fitted with a whisk attachment, mix together the softened cream cheese, half of the sweetened condensed milk and the vanilla until the mixture is smooth.
  2. Pour in 1 cup of the chilled heavy cream mix to combine, starting on very low speed and then gradually increasing to high, until the mixture has thickened.
  3. Set this mixture aside into a medium bowl. In the same large bowl of the standing mixer, mix the remaining half of the sweetened condensed milk and the cocoa powder until the mixture is smooth.
  4. Pour in the remaining chilled heavy cream and whisk until thick and fluffy, also starting on low speed and gradually increasing to high. Be careful not to over mix.
  5. Cut off a small corner off of a large ziplock bag or a large piping bag and fit it with a large or jumbo piping tip.
  6. Put this bag into a large measuring cup or a pitcher, etc. Fold the sides over the brim of the cup.
  7. Place the cream cheese mixture on one side of the bag and the chocolate mixture on the other side of the bag.
  8. Take the bag carefully out of the measuring cup and pipe out the ice cream into small cups. I used 9 oz plastic cups that I bought at my grocery store. You can use anything you like.
  9. Freeze the ice cream until it's as firm as you like it. I like it best when it's still a little bit soft, so I only chill it for about 30 minutes. If you like it completely firm, you will have to freeze it for a few hours. If you freeze it for hours, you might want to set it out to soften a bit at room temperature before eating it.
  10. Garnish with chocolate shavings, chopped nuts, fresh fruit, caramel or chocolate syrup. Or keep it simple and eat it just the way it is.
Recipe by Olga's Flavor Factory at