Cheesecake Ice Cream

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I love cheesecake and I love ice cream; so this ice cream called my name as soon as I saw the recipe. It really does taste just like cheesecake frozen into perfectly scoopable bites of ice cream.

Creamy Cheesecake Ice Cream

Cheesecake Ice Cream

In truth, this ice cream almost tastes too much like cheesecake, and here’s why.

Do not hand someone a bowl of this without telling them it is cheesecake ice cream. You will see the most peculiar confused expressions on their faces.

I laughed so hard when I saw my family’s confusion the first time I made this ice cream. If you are expecting traditional vanilla ice cream, this is nothing close.

It took a moment for them to figure out the flavor, but once they did, it was all smiles around the table.

However, if you tell a cheesecake lover what this is, and they are expecting cheesecake, this is heaven on a spoon.

I highly recommend topping your ice cream with warm caramel sauce or berry sauce for an amazing and company-worthy dessert!

How To Make Cheesecake Ice Cream

  1. 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.
  2. Add the remaining ingredients to the blender and puree until smooth.
  3. Pour the mixture 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.
Homemade Cheesecake Ice Cream

Homemade ice creams are a favorite in my house and the likelihood is high that you will find my ice cream maker churning on the kitchen counter at least a couple of times a month.

This Chocolate Chip Toffee Ice Cream is one of my favorite go-to ice cream recipes. I keep the mini chips and toffee bits for that ice cream on hand in the pantry.

If you’re a fan of Reese’s peanut butter cups, this Chocolate Peanut Butter Ice Cream is going to be your new favorite. 

Brownie Berry Ice Cream was inspired by my trip to Portland and I still grin every time I make it.

Rum Raisin Ice Cream is full of rum-soaked raisins mixed in custardy vanilla ice cream with a hint of rum. This recipe is a little bit old school and a whole lot of creamy delicious.

Don’t miss the Ultimate Ice Cream Maker Review for all the information you need to find the BEST Ice Cream Maker for your needs!

The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!

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Homemade Cheesecake Ice Cream

Cheesecake Ice Cream

4.75 from 4 votes
I love cheesecake and I love ice cream; so this ice cream called my name as soon as I saw the recipe. It really does taste just like cheesecake frozen into perfectly scoopable bites of ice cream.
Pin Print Review
Prep Time: 5 mins
Total Time: 5 mins
Servings: 6 1/2 cup servings

Ingredients 

  • 8 ounces cream cheese
  • 1 cup sour cream
  • 1/2 cup half and half
  • 2/3 cup sugar
  • 1 lemon scrubbed clean
  • 1/8 teaspoon kosher salt

Instructions

  • 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.

Nutrition

Calories: 321kcal · Carbohydrates: 27g · Protein: 4g · Fat: 23g · Saturated Fat: 13g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 6g · Cholesterol: 69mg · Sodium: 209mg · Potassium: 158mg · Fiber: 1g · Sugar: 25g · Vitamin A: 822IU · Vitamin C: 10mg · Calcium: 105mg · Iron: 1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 3/16/12 – recipe notes and photos updated 3/31/22}

recipe lightly adapted from The Perfect Scoop

Cheesecake Ice Cream

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Anonymous says

    Was a lovely texture, my boyf loved it!! I also added vanilla and pieces of digestive biscuits. Next time im using chocolate cream cheese by philidelpia and adding choc pieces .5 stars

  2. Linda Parker says

    Hi.ln your recipe for cheesecake icecream it says.
    1/2cup half and half.
    That’s it? What is it.lol

    • Mary Younkin says

      Half and half is a dairy product that is part heavy cream and part milk. You can find it pretty much every US grocery store. If you don’t have it available, you can substitute 3/4 cup milk + 1/4 cup heavy cream for every cup of half and half in a recipe.

  3. Valerie says

    The texture is pleasantly creamy and overall we enjoyed the end result. However, I am going to substitute vanilla extract for the zest in my next batch. I found the lemon flavor to be a bit too forward. Still good ice cream and we will definitely finish it off. I’m just curious if vanilla will get us closer to cheesecake rather than lemon cheesecake. We like to add toppings and the lemon flavor made for some unique combinations. {grin} Thank you for sharing the recipe; we will make this again!4 stars

  4. Kelli says

    I tried it! It came out awesome! I did add more milk and cream because the mix was extremely thick and jammed up my machine before it froze. I took this to a friend’s birthday party. EVERYONE even those who do not eat sweets loved it. The tang is the key that makes it “exactly like cheesecake” quotes from the party crowd.5 stars