Today I am sharing a super versatile recipe for Cheesecake Ice Cream that is a result of, well, me having way too much cream cheese on hand.
Recently, some of my husband’s friends came to visit and brought us New York bagels (always a welcome gift in our house!), and a good 1 1/2 pounds cream cheese. Even after all the bagels were gone, we still had 12 oz of cream cheese left!
So what better way to use up all that extra cream cheese than with this recipe for Cheesecake Ice Cream?
You may recall that I made a cream cheese-based ice cream with my recipe for Irish Potato Candy Ice Cream, and I loved it so much, I knew I’d be making more cream cheese-based ice creams soon!
This recipe is very simple and works well on its own or as a base for some more creative Cheesecake Ice Cream recipes — strawberry, cherry, chocolate, whatever makes you happy!
Ingredients:
- 2 cups heavy cream
- 1 cup sugar
- 12 oz cream cheese
- 1 lemon
- 1 1/2 tablespoons vanilla extract
- 1/4 teaspoon salt
- crushed graham crackers, for serving
- your favorite fruit, for serving
To make your Cheesecake Ice Cream, add the heavy cream, sugar and cream cheese to your blender (paid link). Zest (paid link) the lemon and add the zest to the blender. Cut the lemon in half and juice half of the lemon into the blender. Follow with the vanilla extract and salt.
Blend until fully combined.
Add to your refrigerator overnight. If your ice cream maker (paid link) requires you to do so, add the bowl of the ice cream maker to your freezer.
The next day, remove the ice cream base from the fridge. Remove your ice cream bowl from the freezer and add it to your ice cream maker.
Pour the ice cream mixture into your ice cream maker and churn according to directions (mine took about 15 minutes), or until it resembles soft serve ice cream.
Scoop the mixture into a freezer safe container (paid link) and freeze for at least 4 hours.
To serve, scoop out the ice cream and top with crushed graham crackers and fruit, if desired.
This is such a decadent ice cream, and it tastes just like cheesecake!
Adding graham cracker crumbs adds a nice texture and the fruit helps brighten up the cheesecake flavor.
You can also enjoy it in a cone with just some graham cracker crumbs!
It’s also delicious on it’s own.
Homemade Cheesecake Ice Cream
Ingredients
- 2 cups heavy cream
- 1 cup sugar
- 12 oz cream cheese
- 1 lemon
- 1 1/2 tablespoons vanilla extract
- 1/4 teaspoon salt
- crushed graham crackers for serving
- your favorite fruit for serving
Instructions
- To make your Cheesecake Ice Cream, add the heavy cream, sugar and cream cheese to your blender.
- Zest the lemon and add the zest to the blender.
- Cut the lemon in half and juice half of the lemon into the blender.
- Follow with the vanilla extract and salt.
- Blend until fully combined.
- Add to your refrigerator overnight. If your ice cream maker requires you to do so, add the bowl of the ice cream maker to your freezer.
- The next day, remove the ice cream base from the fridge. Remove your ice cream bowl from the freezer and add it to your ice cream maker.
- Pour the ice cream mixture into your ice cream maker and churn according to directions (mine took about 15 minutes), or until it resembles soft serve ice cream.
- Scoop the mixture into a freezer safe container and freeze for at least 4 hours.
- To serve, scoop out the ice cream and top with crushed graham crackers and fruit, if desired.
What do you think?