Cheesecake Ice Cream
Cheesecake Ice Cream! Everyone loves cheesecake and everyone loves ice cream, so of course everyone will love Cheesecake Ice Cream. This super easy recipe tastes like a frozen New York Cheesecake!
Table of contents
About This Recipe
Homemade ice cream is a real treat and so much fun. Visit my Vanilla Ice Cream post to learn all about the basics of ice cream making and a little science behind the ingredients.
For this Cheesecake Ice Cream flavor my inspiration was a rich and decadent New York Cheesecake.
It’s not a far stretch from cheesecake to ice cream. Both are basically a custard. The cheesecake is baked to set the custard and the ice cream is cooked as a custard sauce and then frozen.
Either way it’s a totally, deliciously decadent treat.
Ingredients
Ingredient Notes
- Milk/Cream – Milk and cream balance out for the right amount of water and fat in the ice cream.
- Cream Cheese – To bring the cheesecake flavor to the ice cream. Cream cheese also has plenty of fat so it replaces much of the heavy cream in the recipe.
- Vanilla bean – You can use 2 teaspoons of vanilla extract in place of the bean.
- Egg yolks – Yolks add richness to the ice cream and keeps the ice cream from melting very fast.
- Granulated sugar – For sweetness and to prevent the ice cream from freezing too hard and becoming icy.
- Lemon – A little zest and juice amplifies the cream cheese flavor for a real “cheesecake” taste.
- Salt – Just a pinch of salt balances out the sweet flavors in the ice cream.
Process Photos
See the recipe card for detailed measurements and instructions.
- Whisk the yolks, sugar, and lemon zest.
- Scald the milk and cream with the vanilla bean.
- Whisk the hot milk into the yolks and whisk to combine.
- Return the custard to the pan and cook until “nappe” (coats the back of the spatula).
- Pour the hot custard over the cream cheese.
- If you’re using vanilla extract instead of vanilla bean add it at this point.
- Whisk the mixture until the cheese is melted into the custard.
- Cover and refrigerate until the custard is very cold.
- Run according to the directions for your ice cream maker.
- Transfer the ice cream to a freezer container.
- Place plastic wrap directly on the surface and freeze until solid.
Serving Suggestions
I love cheesecake and fruit together so I topped the ice cream with Cherry &Blueberry Compote. It would also be delicious with Cajeta, Blueberry Preserves, Cherry Preserves, Rhubarb Compote, Hot Fudge or Butterscotch Sauce.
Now that you’ve made this recipe what should you do with all the extra egg whites? Check out this collection of recipes that use extra whites for some great ideas.
If you love this recipe as much as I do, I’d really appreciate a star rating and a quick comment. Ratings and comments help my recipes show in search results. Thanks!
Cheesecake Ice Cream Recipe
Ingredients
- 8 ounces whole milk (1 cup)
- 4 ounces heavy cream (½ cup)
- ½ vanilla bean (see note)
- 5 egg yolks
- 6 ounces granulated sugar (¾ cup)
- ½ teaspoon lemon zest
- ½ teaspoon lemon juice
- ⅛ teaspoon table salt
- 12 ounces cream cheese (room temperature)
Instructions
Ice Cream
- Combine 8 ounces whole milk and 4 ounces heavy cream in a medium sauce pan. Scrape the beans our of ½ vanilla bean pod and add them to the milk, toss the pod into the pan as well. Heat the milk mixture over medium high heat until scalding hot.
- While the milk heats up, whisk together 5 egg yolks, 6 ounces granulated sugar and ½ teaspoon lemon zest in a small bowl.
- Once the milk mixture is scalding hot pour it into the bowl with the yolks and whisk to combine. Return the entire mixture to the saucepan and heat over medium low heat, stirring constantly.
- Cook the custard until it coats the back of a spatula or wooden spoon. Remove from the heat and strain into a bowl.
- Add the ½ teaspoon lemon juice and ⅛ teaspoon table salt. If you are using vanilla extract instead of a bean, add it now. Cut 12 ounces cream cheese into 5 or 6 lumps and toss them into the warm custard. Gently whisk until the cream cheese is melted into the base. Cover the bowl and cool until very cold. At least 4-5 hours or over night.
- Freeze according to the directions for your ice cream machine. Scoop into a quart container, place a layer of plastic wrap directly on the surface of the ice cream, cover tightly and freeze until firm.
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may i know how long this can last? its good for how many days?
Since it’s frozen it will last indefinitely.