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 ice cream. Right? And, this one is simple, easy and also our family favorite.
About this cheesecake ice cream
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
There are three secrets to making a cheesecake ice cream 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.
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 (save/pin)
Prepare crust
- Pulse the graham crackers in a food processor until it resembles crumbs.
- Add the sugar (optional).
- Melt the butter and add to the crumbs. Combine well.
- Pour the crumbs into an 8 or 9-inch springform cake pan.
- Use the back of a measuring cup or glass to press the crumb into a compact crust (see video).
- Place in the fridge for 15 minutes to set.
Prepare cheesecake mixture
- Whip the cream to stiff peaks. Set aside.
- In another bowl, combine cream cheese, and sour cream.
- Make sure there are no lumps.
- Add the powdered sugar, salt, vanilla, and lemon juice.
- Fold the whipped cream into the cream cheese mixture.
- Combine well.
- Pour the mixture over the chilled cookie crust.
- Tap on the counter 2 to 3 times to help the mixture settle.
- Use a 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.
- Use a knife dipped in hot water to cut perfect slices.
- This cheesecake ice cream can be served as is and needs nothing else.
- Garnish with fresh fruits or whipped cream swirls.
- I often serve it with a fruit filling such as a raspberry filling, lemon curd or sauces like caramel or butterscotch.
Frequently asked questions
This ice cream cake will keep in the fridge for up to three months.
This cheesecake ice cream can be frozen for up to 3 months, which means you can make it much in advance of the time you need it.
Graham crackers are most commonly used, but you really can use any of your favorite cookies, such as digestive biscuits, Oreos, etc.
You can make it in a regular cake pan. Line the pan with cling wrap, then flip it out of the pan. You can use a square or sheet pan with parchment papers that extend above so you can pick the cake out.
This batter works best in an 8-inch springform pan (about 2 inches), or 9-inch springform pan (about 1 ½ inch cheesecake), or 9 x 11 sheet pan or 8 x 8 square pan.
You can halve the recipe to make a 7-inch springform pan or
24 mini cheesecakes.
While you don't need anything to top this cheesecake ice cream, the options for toppings are endless, from fruit fillings like raspberry, strawberry, blueberry to caramel or butterscotch, as well as fruit curds such as orange or lemon.
Absolutely, just replace the graham crackers with gluten-free biscuits and you can use this recipe as a gluten-free cheesecake ice cream. It also makes a delicious dessert for Passover.
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Description
Ingredients
For the crust
- 8 oz (200 g) Graham crackers or similar
- 2 tbsp Brown sugar optional
- 4 oz (60 g) Butter (1 stick) melted
For the cheesecake
- 1 cup (240 ml) Whipping cream full-fat
- 16 oz (450 g) Cream cheese Mascarpone or Philadelphia
- ½ cup (120 ml) Sour cream full-fat
- 1 cup (120 g) Powdered sugar
- 2 tsp Vanilla extract
- 1 tbsp Lemon juice
- ½ tsp Salt
Instructions
Prepare crust
- Pulse the graham crackers in a food processor until it resembles crumbs.
- Add the sugar (optional).
- Melt the butter and add to the crumbs. Combine well.
- Pour the crumbs into an 8 or 9-inch springform cake pan.
- Use the back of a measuring cup or glass to press the crumb into a compact crust (see video).
- Place in the fridge for 15 minutes to set.
Cheesecake mixture
- Whip the cream to stiff peaks. Set aside
- In another bowl, combine cream cheese, and sour cream.
- Make sure there are no lumps.
- Add the powdered sugar, salt, vanilla, and lemon juice.
- Fold the whipped cream into the cream cheese mixture.
- Combine well.
- Pour the mixture over the chilled cookie crust.
- Tap on the counter 2 to 3 times to help the mixture settle.
- Use a 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.
- Use a knife dipped in hot water to cut perfect slices.
- This cheesecake ice cream can be served as is and needs nothing else.
- Garnish with fresh fruits or whipped cream swirls.
- I often serve it with a fruit filling, such as a raspberry filling or lemon curd.
Recipe Notes
- 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.
Equipment
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
