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Cheesecake Ice Cream Recipe
creamy decadent cheesecake ice cream - easy to make and oh so delicious
Course
Dessert
Cuisine
Italian
Keyword
cheesecake, cheesecake ice cream, ice cream, ice cream maker, ice cream recipe
Prep Time
30
minutes
minutes
Cook Time
30
minutes
minutes
freezing
4
hours
hours
30
minutes
minutes
Total Time
5
hours
hours
30
minutes
minutes
Servings
12
servings
Calories
259
kcal
Author
Ashlee Marie
Ingredients
Ice Cream
1
C
granulated sugar
4
oz
full fat cream cheese
softened
1
lrg
egg
½
tsp
vanilla
½
C
whole milk
2
tsp
grated lemon zest
optional
1 ½
C
heavy whipping cream
Graham Cracker Crumble
4-5
graham crackers crushed
2
Tbsp
granulated sugar
3
Tbsp
melted butter
US Customary
-
Metric
Instructions
Ice Cream
Beat sugar and cream cheese together until smooth
Beat in the egg and vanilla.
Bring milk to simmer, then beat into the cheese mixture.
Pour mixture back into sauce pan and heat until custard thickens.
Strain into a bowl, then stir in zest and cream, refrigerate until cold.
Pour the chilled custard into an ice cream machine and process according to the manufacturer's instructions until frozen.
Graham Cracker Crumble
preheat oven to 375
Mix everything together
press into a disk onto a cookie sheet
bake for 7 mins, then break up and sprinkle onto ice cream. (you can sprinkle on not baked, but I like the texture/flavor better baked)
Nutrition
Calories:
259
kcal
|
Carbohydrates:
24
g
|
Protein:
2
g
|
Fat:
18
g
|
Saturated Fat:
11
g
|
Cholesterol:
60
mg
|
Sodium:
102
mg
|
Potassium:
57
mg
|
Fiber:
1
g
|
Sugar:
21
g
|
Vitamin A:
669
IU
|
Vitamin C:
1
mg
|
Calcium:
45
mg
|
Iron:
1
mg