Cheesecake Ice Cream
A creamy and dreamy dessert that combines the classic flavors of cheesecake in a scoopable ice cream.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 360 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Churning and Freezing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 14 ounces sweetened condensed milk
- 8 ounces cream cheese (at room temperature)
- 1 1/2 teaspoons vanilla extract or vanilla bean paste
- 2 cups heavy cream
- About 1/2 cup graham cracker pieces and crumbs
Instructions
- Make the Base: In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Add in the sweetened condensed milk and mix until fully incorporated. This combination will be the luscious base of your ice cream.
- Add the Flavors: Now, add the vanilla extract (or paste) and mix it in. Consider adding a tablespoon of lemon juice for extra tang.
- Whip the Cream: In another bowl, whip the heavy cream until stiff peaks form, 3-5 minutes. Don’t overwhip!
- Fold It Together: Carefully fold the whipped cream into the cream cheese mixture, doing it gently to keep the air in.
- Add the Graham Crackers: Fold in the graham cracker pieces and crumbs, reserving some for garnish.
- Chill and Freeze: Transfer the mixture into an airtight container and freeze for at least 4-6 hours until solid.
- Scoop and Serve: Let the ice cream sit at room temperature for 5-10 minutes before scooping. Serve topped with reserved graham cracker crumbs.
Notes
Serve with fresh berries, chocolate sauce, or whipped cream for an elegant touch. Feel free to customize with fruit swirls or chocolate chips.
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 26g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg
Keywords: cheesecake, ice cream, dessert, summer treat, creamy dessert