The Easiest, No-Churn Creamy Vanilla and Chocolate Swirl Ice Cream
Florida in the summer can be so hot and humid, I heard two ladies at my grocery store saying that they could almost “swim through the air.” Tropical summers are very temperamental. One minute it’s so hot, that when you step out of your air conditioned house, a wall of heat smacks you in the face. It’s bright and sunny and then all of a sudden the light disappears, it becomes dark and a thunderstorm comes out of nowhere. But real Floridians don’t even reach for an umbrella; they know that if they wait for just 15 minutes, the downpour through which you can’t see anything will disappear and the sun will be out again.
What can be better to enjoy during the stifling heat than a cold, creamy treat? Homemade ice cream doesn’t have to involve making a custard or buying an ice cream maker. This is the easiest recipe ever, but have no fear – it taste great and the texture is super creamy and rich.
Ingredients:
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
2 1/2 cups heavy cream, chilled
1/4 cup unsweetened cocoa powder
Instructions:
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. Of course, you can use a hand mixer for this recipe. 
Pour in 1 cup of the chilled heavy cream and mix to combine, starting on very low speed and then gradually increasing to high, until the mixture has thickened. 
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. 
Pour in the remaining 1 1/2 cups 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.
Cut off a small corner of a large ziplock bag or a large piping bag and fit it with a large or jumbo piping tip. Put this bag into a large measuring cup or a pitcher, etc. Fold the sides over the brim of the cup. Place the cream cheese mixture on one side of the bag and the chocolate mixture on the other side of the bag. 
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. Instead of piping it out in a swirl, you can pipe each of the ice creams separately into layers, or even use a spoon to scoop it out into portions.
Very often I just make the chocolate portion of the ice cream and enjoy it by itself.
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.
Garnish with chocolate shavings, chopped nuts, fresh fruit, caramel or chocolate syrup. Or keep it simple and eat it just the way it is. It’s delicious, creamy and beautiful.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- Put this bag into a large measuring cup or a pitcher, etc. Fold the sides over the brim of the cup.
- Place the cream cheese mixture on one side of the bag and the chocolate mixture on the other side of the bag.
- 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.
- 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.
- Garnish with chocolate shavings, chopped nuts, fresh fruit, caramel or chocolate syrup. Or keep it simple and eat it just the way it is.
17 Comments
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Vitaliya
Yum! Excited to try this!!!
olgak7
I hope you enjoy it, Vitaliya:).
Courtney
Every single dish you make is just stunningly beautiful. Your passion shines through. Another great recipe!
olgak7
Awwww….. Thank you, Courtney!
Lena
Your description about the Florida weather is SPOT-ON! I went there for 4 years of college and I know exactly what you’re talking about. Thanks for the recipe- this will be stashed in my go-to recipe box, especially for the niece and nephew 🙂
olgak7
Ha ha… Yes, this weather is very interesting, Lena. I’m glad the recipe caught your eye.
Valya @ Valya' s Taste of Home
This ice cream looks really good. I will give it a try. Thank you fot the recipe Olga 🙂
olgak7
Thank you, Valya.
I hope you will enjoy it.
Olga
Hi Olga! In Italy we have quite the same weather, this summer is so hot and so humid, it’s almost impossible to breathe.
Your ice cream recipe is so simple and looks so yummy, I’ll definetely try it. Love your website.
Regards
Olga
olgak7
That’s interesting to hear, Olga. I’m always so curious to hear from people who live in other parts of the world.
Thank you for visiting my website and for taking the time to write.
Milana
Wow!! This looks so simple and delicious. I will definitely have to try this recipe out!
olgak7
Thank you, Milana.
I appreciate that you took the time to write. I hope you enjoy it.
Jennifer
Can you taste the cream cheese in this recipe? It looks really good, but I’m not a huge fan of “cheesey” sweets.
olgak7
I don’t think so, Jennifer, but I am a fan of “cheesey” sweets, so I guess I’m not the best judge.
I don’t think you can taste much of the cream cheese at all, especially the chocolate part.
Tanusha
Thanks for the recipe.. We did like the chocolate more, I feel like with the cream cheese in the vanilla, it makes the ice cream taste like cake frosting – which I wasn’t crazy about. I think I would rather avoid the cream cheese and just add more heavy cream… 🙂
olgak7
I’m glad you enjoyed the chocolate version, Tanusha:).
natalie
Wonderful recipe. I just made it. I didnt add cream cheese, added more cocoa powder and less heavy cream. Also melted dark chocolated with hazelnuts, mixed it all together and whala,it tastes great. Your recipe calls for 2 1/2cup heavy cream. To me, all i tasted was a cream, so i put more condensed milk to even out the taste!! Thanks for the recipe!