Cheesecake Ice Cream

 

It’s September.  How did that happen??  Leaves are already changing at my house, I’ve been burning my Autumn candles for weeks, and I’m so ready for fall.  Kate has already jumped into fall baking (and can we just say YUM, I want to make those) but I’m going to squeeze out a little more summer in the recipe department.  I know that in most places around the country, the temps are still screaming summer, and this was one of my favorite homemade ice creams this year.  My old ice cream maker bit the dust half way through the summer, so I did a major upgrade and got this bad boy and WOW.  It’s amazing.   Combine that with the fact that I am very pregnant right now and it should come as no surprise that we ate a lot of ice cream over the past few months.   The cool thing about this machine is that it’s actually a compressor, so there’s no freezer container to worry about.  It goes from nothing to -25 degrees in about 10 minutes and can do multiple batches in a row.  Plus it plays a jig when it’s all done , so ya know, that’s also a major selling point.

For this ice cream, start with a little whole milk and some cream cheese.  Blend them in the blender until they’re nice and smooth.

Add them to a mixing bowl and whisk in some cream, sugar,

and vanilla.  That’s it.  Easy-peasy.

I’ll show you a couple of different ways you can fix this- both are amazing.  One way is to bake up a graham cracker crust.  Just as you would a pie crust, only you can bake it in any pan, free form.

Freeze your ice cream

and then as you’re transferring it into a freezer container, layer it with chunks of the crust.

This makes a creamy, flavorful, cheesecake flavored ice cream base that you can then top with your fave cheesecake toppings, like fresh berry sauce, caramel, etc.  Makes a great dessert for guests when you let everyone put on their own toppings. (Also, let it be known that I photographed this bowl outside on a day that was 102 degrees.  Probably not the best idea.)

Another way you could make this is to toss in actual chunks of cheesecake.  You don’t have to bake up an entire cheesecake- you can buy a ready made one at the store, or what works perfectly are the little slices you can often find in the grocery store deli/bakery.  Two slices is perfect.

Just chop them up into chunks and layer them right in with the ice cream.

Along with each layer, add a swirl of your favorite high quality berry jam or fruit filling.  I used a low-sugar marionberry spread that was amazing.  I wish I got a photo of a finished scoop of this batch but it went SO fast it was ridiculous.

Either way, this is a great homemade cheesecake flavor that’s so versatile.  It’s one of my family’s favorites and I bet it will be for you too!

 

 

25 comments

  1. Ooh, this sounds yummy! Thanks for sharing! I got a snow cone machine for my birthday this year, so we’ve been dealing with the heat with LOTS of snow cones. 🙂 I am also due in October, so a yummy way to beat the heat has been crucial this year. Your ice cream maker sounds awesome! I will have to pin this recipe to try sometime soon.

  2. Do you know if your ice cream maker is from Korea? We used to have a washer and dryer and now we have an oven that are all Korean and they all play little tunes when they are done (or when the oven is preheated or the timer is done). We like to make up funny words to the songs. Your ice cream looks delicious!

  3. What are the measurements on the crust ingredients ? I am looking at this on my phone and don’t see any.
    Thanks and it sounds delicious !!

  4. Yum! Now that is a serious ice cream maker. I didn’t know that there are ice cream makers that don’t require the salt and 20 pounds of ice layering…probably a good thing that I don’t have the fancy kind or I would eat even more ice cream than I already do! My kids and I made mint chocolate chip ice cream a few weeks ago, and honestly I did not give ice cream to the 9 month old, but when I turned around from the ice cream maker, there was ice cream on her face!

  5. Wow, ice cream and cheesecake together. Dreamy!! Plus, that ice cream maker is serious business!! Thanks for the recipe and the link Sara!

  6. This may be a silly question, but what container do you use to keep the finished ice cream in the freezer? Is there a particular one you’ve found works the best? thanks! This recipe looks amazing, can’t wait to try! I refuse to believe summer is over 🙂

  7. We made this yesterday and it is sooo good. Perfect balance, and we were pleasantly surprised it didn’t have an aftertaste that non-egg-based ice cream sometimes has. YUM

  8. Holy moly, awesome! I went the “cheesecake chunk mandatory” route, and that was a very good decision. I layered ice cream, cheesecake, and home made strawberry sauce in the container, divine.

  9. This was so delicious, a light, creamy cheesecake flavor. I added cut up pieces of cheesecake. I layered ice cream, cheesecake and raspberry jam, then stirred it–sooo good!

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