Cheesecake Ice Cream Recipe
Calories: 28
Adjust Servings Here: 9 servings
Description
For this cheesecake ice cream, I took my basic no-bake cheesecake recipe and froze it. Unlike ice creams with condensed milk, this one has only cheesecake ingredients. It's rich, decadent, yet light and refreshing.
Ingredients
Crust
- 8 oz (200 g) Graham crackers or similar
- 2 tbsp Brown sugar optional
- 4 oz (60 g) Butter (1 stick) melted
Cheesecake batter
- 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
- Cookie crust: In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator for about 30 minutes to set.8 oz Graham crackers, 2 tbsp Brown sugar, 4 oz Butter
- Make the filling: Whip the heavy cream in a bowl until stiff peaks form and set aside. In a large mixing bowl, beat the cream cheese and sour cream until smooth and creamy. Add the powdered sugar, cornstarch, salt, vanilla extract, and lemon juice. Beat until well combined. Gently fold in the whipped cream until the mixture is smooth and uniform.1 cup Whipping cream , 16 oz Cream cheese , 1/2 cup Sour cream , 1 cup Powdered sugar, 2 tsp Vanilla extract, 1 tbsp Lemon juice, 1/2 tsp Salt
- Freeze the cheesecake in the freezer for at least 6 hours, preferably overnight.
- Serve: Run a hot knife around the cake to release it from the pan. 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 raspberry or lemon curd.
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
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