As soon as I saw the Cheesecake Ice Cream in The Perfect Scoop, I knew I’d be making it. I love cheesecake and I love ice cream; so this sounded perfect. It really did taste just like cheesecake. Actually, almost too much like cheesecake.
Side note: Do not hand someone a bowl of this without telling them it is cheesecake ice cream. I can promise you the most peculiar expressions on their faces.
If you are expecting vanilla ice cream, this is nothing close. If you are expecting cheesecake, this is heavenly.
Cheesecake Ice Cream
- 8 ounces cream cheese
- 1 cup sour cream
- 1/2 cup half and half
- 2/3 cup sugar
- 1 lemon scrubbed clean
- pinch of salt
- Cut the cream cheese into pieces and place it in the blender. Zest the lemon directly into the blender and then set aside the lemon to use later. Add the remaining ingredients and puree until smooth.
- Pour into your ice cream maker and freeze according to the manufacturer's instructions. You can enjoy it straight out of the machine for a soft serve or place in the freezer for a few hours for a firmer ice cream.