Cheesecake Ice Cream

Cheesecake ice cream is creamy and sweet with that signature cheesy tang reminiscent of its divine pastry counterpart.

Cheesecake Ice Cream

If you’re a cheesecake lover like I am, prepare yourself. This recipe is going to rock your world (in the best way possible). Cheesecake ice cream is everything you never knew you needed in a frozen treat. It’s almost got a custard flavor with that signature cheese tang and sweetness that makes cheesecake so marvelous. I loved it smushed between my homemade graham crackers to make it feel like a fun spin on traditional cheesecake with graham cracker crust.

If you haven’t invested in an ice cream maker, what are you waiting for?! The one I use by Cuisinart is pretty affordable and simplifies the at-home ice cream-making process entirely. You don’t need a bunch of salt and ice, and it only takes about 15 minutes to make ice cream! When it’s ready, the ice cream is more of a soft serve consistency, but if you like a harder ice cream, just put it in a freezer-safe container and freeze for 2-plus hours. It’s so simple and doable for anyone — even get the kids involved to help out! They will love it.

Do you have to cook eggs for homemade ice cream?

Some old school ice cream recipes require you to use and cook eggs, but you don’t need to for this one! All you need it cream cheese, sugar, salt, vanilla, sour cream, milk, and a great ice cream maker.

How long does it take to make homemade ice cream?

I love a simple recipe (you guys know that), so you won’t catch me making overly complicated ice cream, ever! I do like to chill the mixture for at least an hour before putting it into the ice cream maker, but chilling isn’t necessary if you’re in a hurry. Altogether, this recipe takes anywhere from a half-hour to one-and-a-half hours, depending on whether you chill the mixture and for how long. (If you do chill it, it’s a hands-off waiting period, so you could always go run errands or take care of something else around the house while you wait.)

What makes ice cream creamy?

Fat and dairy makes ice cream creamy — so in this recipe, the cream cheese, sour cream, and milk all contribute to a nice and rich creaminess.

Why is my homemade ice cream icy?

Homemade ice cream gets icy when large ice crystals form in the mixture as it freezes. This can happen if there’s too much water in the mixture or if it’s frozen for an overly extended period of time.

 

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Cheesecake Ice Cream


  • Author: Melissa Griffiths - Bless this Mess
  • Prep Time: 10
  • Total Time: 1 hour 30 min
  • Yield: 6, 1/2 cup servings 1x

Description

Cheesecake ice cream is creamy and sweet with that signature cheesy tang reminiscent of its divine pastry counterpart.


Scale

Ingredients

  • 8 ounces cream cheese, at room temperature
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 1/2 cup sour cream
  • 1 cup whole milk, at room temperature

Instructions

  1. In a medium bowl, add the cream cheese, sugar, and salt. Beat with an electric mixer (or use a stand mixer) on medium speed until light and fluffy, about 3 minutes.
  2. Add the vanilla and the sour cream, and beat for another minute.
  3. Stir the milk into the cream cheese mixture until completely combined.
  4. Cover and refrigerate for one to two hours, or overnight, until completely chilled.
  5. Add the ice cream mixture to your ice cream maker, and process according to manufacturer’s directions.

Notes

  • I use a Cuisinart Ice Cream Maker that you just freeze the canister the ice cream is made in. It takes about 15 minutes to make ice cream with no salt and ice to mess with. I love it!
  • If you don’t feel like letting the mixture sit in the fridge to chill, it isn’t a big deal for this recipe since nothing is heated to cook. Just plan on the ice cream taking a little longer to freeze in your maker.
  • I sandwiched some of this ice cream between some of my homemade graham crackers to make cheesecake ice cream sandwiches, and they were divine!
  • If you like a harder ice cream, put the ice cream in a freezer container and cover. Let it freeze for at least 2 hours, and then let it sit for 10 minutes on the counter before serving. The ice cream straight out of the maker is just like soft-serve. Out of the freezer, it is like store-bought.
  • Category: dessert
  • Method: freeze
  • Cuisine: American

Keywords: cheesecake, ice cream, homemade ice cream, dessert, gluten free

This post was originally published in 2012, and has been updated and rephotographed in July 2019.

I absolutely adore this cheesecake ice cream because it’s creamy, rich, and reminds me of one of my other favorite desserts — cheesecake — especially when you make a graham cracker sandwich out of it!

38 Recipes for Busy Moms
10 Responses
  1. Sarah

    Yum!! Do your kids like this flavor? Have you added fruit? Do you have any other ice cream recipes that look this simple?

    1. My kids loved it, fruit would be delish but I just didn’t have any, and I have one other recipe that is for a fresh mint ice cream on here. I have dark chocolate ice cream that I need to take pictures of that was amazing too! If you are looking for a plain vanilla let me know, I have a good one that is easy 🙂

  2. Rachel Staves

    This recipe sounds great!!! Please share the vanilla, I’m just starting to get in to ice cream making and would love your recipe.

  3. Kelly @ the Moon and Me

    Thanks! I was searching for a perfect ice cream for peach cobbler…I think this is it! I just got the same maker and am excited to try this recipe. 🙂
    Kelly

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Bless This Mess - About Me

I’m Melissa, and I want to help you feed your family wholesome food.

As a hobby farmer and mom of five, I’m all about keeping it simple in the kitchen. I want healthy meals that feed my family well, and then I want to get back to my (messy) life. Let’s work together to find something yummy for your dinner table.

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