Cheesecake Ice Cream

This cheesecake ice cream is rich, creamy and decadent! Enjoy plain or add graham crackers for a crust-like mix.

Are you a cheesecake lover? Then you will love it frozen: try it Cheesecake Ice Cream! Adding cream cheese to standard vanilla ice cream makes it rich, creamy, and indulgent. Take a bite and you’ll raise your eyebrows in amazement (we did). The best part? Stir in chopped graham crackers to simulate that signature crust. It adds just the right texture contrast that will have everyone coming back for more. Ready to do magic?

Ingredients for cheesecake ice cream

Cheesecake ice cream tastes just like cheesecake: but you don’t have to reverse engineer this popular dessert. It simply adds cream cheese to a standard vanilla ice cream base. But it tastes like more than just an added ingredient: the cheese transforms the overall character of the ice cream into a rich, decadent ice cream! We were surprised how good a pack of cream cheese can do. Here’s what you need to prepare this recipe:

cream cheese
cornstarch
whole milk
granulated sugar
whipped cream
Kosher salt
vanilla extract
Graham crackers

Equipment needed: ice maker

You need an ice cream maker to make this cheesecake ice cream! If you don’t already have one, you’ll find this equipment is a great investment that will keep you making sorbets, sorbets, and ice cream all year round. There are two main types of ice machines to try:

Freezer bowl ice maker (cheap). Find this type of ice maker for the most economical choice. Here it is 2 liter freezer bowl ice maker we use. It’s a little more expensive than some, but it holds up well. Be sure to freeze the ice cream maker base overnight before making your ice cream!
Automatic ice machine (expensive but easy to use!). do you often make ice cream You might want to consider this automatic ice machine, which is bigger and more expensive. It doesn’t require pre-freezing the base, so you can make ice cream whenever you want.

How to Make Cheesecake Ice Cream (Basic Steps)

This cream cheesecake recipe uses the classic method of ice cream making: make a custard, whip it up in an ice cream maker, then freeze it to “mature” the texture. Here’s what you need to do:

Make the pastry cream (5 minutes): Soften the cream cheese. Simmer the cornstarch, whole milk, and sugar, without boiling, for 4 to 5 minutes. Then add the cream, more milk and vanilla. Pour over the cream cheese and stir.
Chill the pudding (1 hour): Cool the cream before whipping it. You can do this in several ways. Our favorite is to place the mixture in a large metal or glass bowl and place the bowl in a smaller bowl of ice water for 1 hour.
Churn (25 minutes): Then whip the pudding in the ice cream maker.
Add graham crackers: Toss chopped graham crackers in pastry cream (if using).
Freeze or “mature” into a hard ice cream texture (at least 2 hours): Freeze ice cream for 2-4 hours to get a spoon-hard ice cream texture.

storage information

You’ll find that unlike many homemade ice cream recipes, this cheesecake ice cream stays creamy throughout its shelf life. The flavor peaks immediately, but you can store this ice cream for up to 2 weeks and it will taste delicious.

If you keep it in the freezer for several days, it will become very hard. Let the pan sit at room temperature for 10 to 15 minutes before removing from the pan.