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Cheesecake Ice Cream Recipe

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This recipe for Cheesecake Ice Cream is from Cocktails to Caramel, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups heavy cream
8 ounces cream cheese
1 cup sour cream
1 1/2 cups sugar
1 cup milk, 2 % or Whole
Directions:
Directions:
In a large bowl, beat the cream cheese until it’s smooth, then add in the sour cream, milk and sugar and continue beating until its all mixed. Set aside.
In a separate bowl, whip the heavy cream until soft peaks form, then beat in the cream cheese mixture. Only beat for about 30 seconds, just until it’s incorporated. Transfer the mixture to a freezer safe bowl with a lid and freeze. After 3 hours of freezing, scrape down the side of the ice cream and use a hand mixer and mix until the frozen parts and non-frozen parts are all incorporated. This breaks down the ice crystals, without needing an ice cream maker. Continue freezing for about 4 more hours, until it’s at a scoopable consistency. Then it’s ready to eat.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
8 Hours
Personal Notes:
Personal Notes:
You can use an ice cream mixer, but it is creamier when you do it by hand. Consider it a labor of love.

 

 

 

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