It’s getting warmer here these days. So, while a cheesecake is, of course, desirable why not have a cheesecake and ice cream. Right? And, this one is simple, easy, and also our family favorite. Unlike traditional ice cream made with custard using egg yolks, milk, heavy cream, and sugar. Of course, this needs the use of an ice cream maker based on the manufactures instructions. This ice cream does not need any of those things.
Why make this cheesecake?
Customization: Homemade cheesecake ice cream allows you to tailor the flavors and ingredients to your specific taste. Whether you prefer a classic vanilla base, want to incorporate seasonal fruits, or are eager to experiment with mix-ins like brownie chunks, caramel swirls, or cookie dough, the possibilities are endless. This level of customization isn’t usually available with store-bought options. Quality Control: When you make cheesecake ice cream at home, you control the quality of the ingredients. You can choose organic fruits, high-quality cream cheese, and avoid preservatives and artificial flavors. This not only enhances the flavor but also makes your ice cream healthier. Allergy-Friendly Options: For those with dietary restrictions or allergies, homemade ice cream is a lifesaver. You can create versions that are lactose-free, gluten-free, or nut-free, ensuring everyone can enjoy a slice without worry. Cost-Effective: Making cheesecake ice cream at home can be more cost-effective, especially if you’re serving a large group. Store-bought premium ice creams can be expensive, whereas making it at home allows you to produce more at a lower cost. Family Activity: Making cheesecake ice cream can be a fun family activity. It’s a simple and safe cooking project for kids, and everyone can take part in choosing flavors and mix-ins. It’s a great way to spend quality time together and create memories. Satisfaction of DIY: There’s a unique satisfaction that comes with making your desserts from scratch. The process of creating something delicious that is enjoyed by friends and family can be incredibly rewarding. Plus, it allows you to introduce your own creative twist on a classic dessert.
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 heavy cream 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: Cheesecake Ice Cream
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.
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
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.
Tips for success
Use Full-Fat Cream Cheese: For the best texture and flavor, use full-fat cream cheese. It’s thicker and creamier, which helps to set the cheesecake firmly and contributes to a richer taste. Room Temperature Ingredients: Ensure your cream cheese is at room temperature before mixing. This makes it easier to blend smoothly without lumps. Similarly, other refrigerated ingredients like heavy cream should be allowed to warm slightly to ensure even mixing. Whip the Cream Properly: The whipped cream should be whipped to soft peaks before folding into the cream cheese mixture. This adds air and lightness to the filling, helping it to set with a mousse-like texture. Chill the Crust: Before adding the filling, make sure the crust is well chilled and firm. This prevents the crust from mixing into the filling and helps maintain distinct layers. Smooth and Even Filling: Use a spatula to smooth out the filling over the crust to ensure an even layer. Any gaps or uneven spots can lead to an inconsistent setting. Adequate Freezing Time: Allow the cheesecake to chill in the freezer for at least 6 hours, though overnight is best. This is crucial for the cheesecake to set properly and develop the right texture. Use a Springform Pan: A springform pan makes it easier to remove the cheesecake without damaging it. If you don’t have one, line a regular pan with parchment paper with some overhang for easy removal. Decorate Before Serving: Add your toppings just before serving to keep them fresh and vibrant. This is especially important for fresh fruit, which can release moisture into the cheesecake. Cutting Clean Slices: To get clean slices, dip your knife in hot water and wipe it dry between each cut. This heats the knife so it slices through the cheesecake cleanly. Store Properly: If not serving immediately, cover the cheesecake with plastic wrap and keep it refrigerated. This helps maintain its texture and flavor.
Creative variations
Chocolate Hazelnut Cheesecake ice cream: Mix melted chocolate and hazelnut spread into your filling. Use crushed chocolate wafers for the crust, and top with chopped toasted hazelnuts and a drizzle of chocolate sauce. Lemon Blueberry Cheesecake ice cream: Add lemon zest and a bit of lemon juice to the filling for a fresh, tangy flavor. Top with blueberry compote and fresh blueberries for a vibrant contrast. Salted Caramel Cheesecake ice cream: Swirl salted caramel into the cheesecake mixture and add a layer of caramel on top. Sprinkle with sea salt flakes to enhance the flavors. Use a graham cracker crust for a classic touch. Matcha Cheesecake ice cream : Incorporate matcha (green tea powder) into the cream cheese mixture for an earthy flavor and striking green color. Top with white chocolate shavings and a dusting of matcha. Mango Coconut Cheesecake ice cream: Mix pureed mango into the filling and use a coconut biscuit base. Top with mango slices and toasted coconut flakes to emphasize tropical flavors. Pumpkin Spice Cheesecake ice cream : Ideal for fall, mix pumpkin puree and pumpkin spice into the cheesecake filling. Use a ginger snap crust and top with whipped cream and a sprinkle of cinnamon. Oreo Cheesecake ice cream: Use crushed Oreos for the crust and stir chopped Oreo pieces into the filling. Top with whole Oreos and chocolate drizzle for a decadent treat.
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Frequently asked questions
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