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. It's rich, decadent, yet light and refreshing.
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.
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.
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.
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