Cheesecake Ice Cream
A creamy, frozen dessert that combines the tangy flavors of cheesecake with the smooth texture of ice cream.
Equipment
- Blender
- Ice Cream Maker
- Freezer-Safe Container
Ingredients
- 8 oz. cream cheese cut into small pieces
- 1 cup sour cream
- 1/2 cup half and half
- 2/3 cup sugar
- 1/8 tsp. kosher salt
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Cut cream cheese into small pieces and place in a blender. Zest the lemon into the blender.
- Add sour cream, half and half, sugar, and kosher salt. Blend until smooth and creamy.
- Taste the mixture and adjust sweetness or lemon zest if needed.
- Pour the mixture into your ice cream maker and churn according to manufacturer’s instructions.
- For soft serve, enjoy immediately. For firmer ice cream, transfer to a freezer-safe container and freeze for a few hours.
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Notes
Store in an airtight container in the coldest part of your freezer for up to two weeks.