Cheesecake Ice Cream
This cheesecake ice cream recipe brings together the best of two beloved desserts, offering the creamy richness of cheesecake and the smooth, refreshing texture of ice cream. With a tangy cream cheese base, sweetened with sugar and a hint of vanilla, and swirled with graham cracker crumbs or fruit preserves, this homemade cheesecake ice cream is an indulgent treat perfect for any occasion. Whether you’re making it for a summer party, family gathering, or just because, this dessert is sure to impress.
Equipment
- Ice Cream Maker – 1 unit
- Stand Mixer or Hand Mixer (1 unit)
- Large Mixing Bowls (2 units)
- Whisk or Hand Mixer (1 unit)
- Airtight Container (1 unit)
Ingredients
- 8 oz 227g Cream Cheese (softened)
- 1 cup 240ml Whole Milk
- 1 cup 240ml Heavy Cream
- 3/4 cup 150g Granulated Sugar
- 1 tsp Vanilla Extract
- 1 tbsp Lemon Juice optional
- 1/4 cup 30g Crushed Graham Crackers (optional, for mix-ins)
- 1/4 cup 60ml Fruit Preserves (optional, for mix-ins)
Instructions
Prepare the Cheesecake Base
- In a large mixing bowl, beat the softened cream cheese and granulated sugar using a stand mixer or hand mixer until smooth and creamy. Add in the milk, vanilla extract, and lemon juice (if using), mixing until fully combined.
Whip the Heavy Cream
- In a separate bowl, use a whisk or electric mixer to whip the heavy cream until it forms soft peaks. Be careful not to overwhip. Gently fold the whipped cream into the cream cheese mixture, ensuring it’s well combined and airy.
Chill the Mixture
- Cover the bowl with plastic wrap and refrigerate for 2-4 hours to chill. This will allow the flavors to meld and help with the churning process.
Churn the Ice Cream
- Pour the chilled mixture into your pre-chilled ice cream maker’s bowl. Churn according to the manufacturer’s instructions, typically for about 20-25 minutes, until the mixture thickens and reaches a soft-serve consistency.
Add Mix-Ins (Optional)
- During the last few minutes of churning, fold in crushed graham crackers or fruit preserves, if desired. This will add texture and flavor to your ice cream.
Freeze
- Transfer the ice cream to an airtight container and smooth the top. Cover the surface with plastic wrap, seal with a lid, and freeze for at least 4-6 hours, or until firm.
Serve
- When ready to serve, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping. Serve and enjoy!
Notes
- Customize the Flavor: Feel free to add mix-ins like crushed chocolate cookies, caramel swirls, or chopped nuts to make this ice cream your own.
- No Ice Cream Maker? You can make a no-churn version by skipping the ice cream maker and simply folding whipped cream into the cream cheese mixture. Freeze for 6-8 hours until firm.
- Storage: Store your cheesecake ice cream in an airtight container for up to 1-2 weeks. For the best texture, allow it to thaw for a few minutes before scooping.