Cheesecake Ice Cream
Indulge in this rich and creamy homemade cheesecake ice cream! Perfectly smooth with a tangy cheesecake flavor and endless customization options, this frozen treat is a must-try for dessert lovers.
Ingredients
- 8 oz cream cheese softened
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 2 tsp vanilla extract
- 1 tsp lemon zest optional, for added tanginess
- ½ cup graham cracker crumbs
- 2 egg yolks optional, for extra creaminess
Instructions
- Step 1: Prepare the Cheesecake Base
- In a large mixing bowl, beat the cream cheese and sugar together until smooth.
- Add the heavy cream, milk, and vanilla extract, and mix until fully combined.
- If using egg yolks, temper them by whisking with a small amount of warmed milk before incorporating.
Step 2: Churn the Ice Cream
With an Ice Cream Maker:
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20-30 minutes).
- Add graham cracker crumbs and mix-ins of your choice during the last 5 minutes of churning.
No-Churn Method:
- Blend the mixture in a high-speed blender until smooth.
- Pour into a freezer-safe container and freeze for at least 4 hours, stirring every 30 minutes to break up ice crystals.
Step 3: Serve and Enjoy!
- Let the ice cream sit at room temperature for 5 minutes before scooping for the best texture.
- Garnish with extra graham cracker crumbs, caramel sauce, or fresh berries.
Notes
- For a richer texture, use egg yolks in your base.
- For a tangier taste, increase the lemon zest.
- Customize with mix-ins like chocolate chips, fresh fruit, or peanut butter swirls.