Cheesecake ice cream is creamy and sweet with that signature cheesy tang reminiscent of its divine pastry counterpart.
- 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
- 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.
- Add the vanilla and the sour cream, and beat for another minute.
- Stir the milk into the cream cheese mixture until completely combined.
- Cover and refrigerate for one to two hours, or overnight, until completely chilled.
- Add the ice cream mixture to your ice cream maker, and process according to manufacturer’s directions.
- 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