It’s getting a little cold outside, so cold I finally closed my window. But then it gets warm outside, or I get warm from walking fast and open all the windows. I love snuggling down into my covers at night. It feels so lovely to be warm and cozy. Getting up in the morning is tough when my whole room is cold but my bed is warm. Oh #firstworldproblems!
With that being said, it’s never too cold for ice cream, especially cream cheese cheesecake ice cream. I’ve been thinking about making lemon cheesecake ice cream since I made these bars. While cutting the bars into square-ish shapes, I had end pieces that I didn’t want to waste. Sure, I ate a few, but what to do with the rest? So I did what I usually do: chop the scrapes into pieces and toss into the freezer to be used later. After some thinking, I decided on lemon cheesecake ice cream with lemon cheesecake pieces! Too much? Never!!
I’m a huge fan of custard-based ice cream and rarely deviate from that model and am very apprehensive about homemade ice made with sweetened condensed milk. My choices are limited. I have read plenty of ice cream recipes with cream cheese but still wondered about the final taste and texture. After researching the best recipe and making a batch of cream cheese ice, I no longer wonder or question!
Cheesecake ice cream is fantastic! You can really taste the tangy-ness of the cream cheese and it balances so well with the sweetness of the ice cream. The texture is lovely and creamy without being icy. Although I brought you lemon flavor here, I’m sure you can add any flavoring to the delicious cream cheese base with wonderful results! Plus, this recipe is super easy, you’re just whipping up ingredients and not cooking/cooling eggs. Whether you have leftover lemon cheesecake bars or not, you should definitely make this ice cream at home.
One Year Ago – Pumpkin Pie Jello Shots
Lemon Cheesecake Ice Cream
Adapted from Epicurious
Yield – 1 quart
8 ounces cream cheese, 1/3 fat & softened
1 cup 2% milk
zest of 1 lemon
1 tablespoon lemon juice
3/4 cup sugar
1/8 teaspoon salt
1/2 cup heavy cream
1 tablespoon citron vodka
lemon cheesecake bar trimmings, optional
- Place the bowl of the ice cream maker in the freezer.
- Add the first eight ingredients into a blender. Blend until smooth.
- Let the mixture marry overnight in the fridge.
- Add the mix to the ice cream maker and churn according to your manufacturer’s directions. Fold in the lemon cheesecake bar trimmings.
- Freeze for a few hours to harden completely.