Cheesecake Ice Cream Recipe

For this cheesecake ice cream, I took my basic no-bake cheesecake recipe and froze it. Unlike other ice creams that have condensed milk, this one has only cheesecake ingredients. As a result, it's rich, decadent, yet light and refreshing.

It's getting warmer here these days. So, while a cheesecake is, of course, desirable why not have a cheesecake and ice cream. Right? And, this one is simple, easy, and also our family favorite.

Table of Content

• Why make this cheesecake?
• Ingredients and substitutes
• Step by step instructions
• 3 secrets to ice cream Cheesecake
• Frequently asked questions
• You may also like
• Printable Recipe

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Why make this cheesecake?

• If you haven't tried a frozen cheesecake then you are in for a big surprise. This takes ice cream to the next level!!
• This is a fuss-free recipe with just a handful of ingredients and a simple, easy process.
• I made this ice cream cake in the hot and humid month of June. And, while I thought it would not last long, it really did hold well.
• There are three components to making this cheesecake.
  • Preparing the crust
  • Preparing the cream cheese mixture
  • Assembly
• I am making the classic vanilla flavor but you can customize it with so much much more.

Ingredients and substitutes

• Cream Cheese – I always use Mascarpone or Philadelphia because it's what I find in my supermarket. I'm not brand conscious, so any cream cheese with a fat content of over 40% will work well.
• Whipping cream - Again full-fat is the only way to go here. No low-fat versions.
• Sour cream – Adds a real zing, but you must use full-fat as well. You can also use my homemade sour cream recipe, which is made with full-fat cream.
• Cookie crust – Most commonly used for cheesecake base are the graham crackers or digestive biscuits. If you don't have any cookies on hand, you can even make your cheesecake crust from scratch. I have a detailed recipe for you - Homemade cheesecake crust.

Step by step instructions

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Crust

• Crush the graham cracker/biscuits in a food processor. Add sugar and the melted butter and stir to combine.
  Pro tip - You can also place them in a ziplock bag and use a rolling pin to crush them.
• Pour crumbs into a 9-inch springform pan. Use the back of your spoon or measuring cup to press the crumbs firmly to form a crust. I am using an 8-inch springform pan because I like a little height in my cheesecakes.
  Pro tip - pressing down firmly will ensure a good base for the cheesecake and it won't fall apart when you cut slices.
• Place the crust in the fridge for 15 minutes to chill. This will ensure the crust sets which prevents crumbs in the batter.

Cheesecake mixture

• Whipping cream - In the bowl of a stand mixer with the whisk attachment whip the whipping cream to stiff peaks. Remove from the bowl and set aside.
• Cream cheese - In the same bowl with the paddle attachment, combine cream cheese, and sour cream. Make sure there are no lumps. Add the powdered sugar, salt, vanilla extract, and lemon juice.
• Fold the whipped cream into the cream cheese mixture with a spatula. Combine well.
  Pro tip - at this point you can also add any other ingredients such as fruit fillings or sauces if you plan to make a flavored cheesecake ice cream such as strawberry puree for strawberry cheesecake ice cream.
• Pour the mixture over the chilled cookie crust. Tap on the counter 2 to 3 times to help the mixture settle. Use an offset spatula to level the top well.

Freeze the cheesecake

• Freeze the cheesecake in the freezer for a minimum of 6 hours - I prefer to leave it overnight for 12 hours.
• Run a hot knife around the cake to loosen it from the pan. If frozen hard let the cheesecake rest for 5 minutes at room temperature. This will make it easier to cut.
  Pro tip - Use a knife dipped in hot water to cut perfect slices.
• This cheesecake ice cream can be served as is and needs nothing else. But, you can certainly add fresh fruits, sauces, or whipped cream swirls. I often serve it with a fruit filling, such as a raspberry filling or lemon curd.

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3 secrets to ice cream Cheesecake

There are three secrets to making a frozen cheesecake that's creamy and delicious, not icy.

• All your ingredients must be full-fat. No low-fat whipping cream or cream cheese. It's the high-fat percentage that gives a creamy cheesecake ice cream. Low fat will have lots of ice crystals.
• Whip the whipping cream to stiff peaks. This is very important, which is why I do it separately in another bowl, and then fold it in. Make sure the whipped cream is thoroughly chilled, so it will whip to stiff peaks. This is what makes it light and refreshing.
• Chill it for at least 6 hours or more. Otherwise, you will find it melts away easily.

Frequently asked questions

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Printable Recipe