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Cheesecake Ice Cream

Cheesecake Ice Cream recipe image
This homemade Cheesecake Ice Cream is the ultimate indulgent treat for any dessert lover. It perfectly balances the rich, velvety texture of heavy cream with the distinct tang of sour cream and fresh lemon juice, mimicking the authentic taste of a baked cheesecake without the crust. The addition of vanilla extract and a pinch of kosher salt enhances the depth of flavor, creating a sophisticated yet comforting palate. Ideal for summer gatherings or as a luxurious finale to a holiday dinner, this no-bake recipe requires only an ice cream maker and some freezer time. It&# 226;ÂÂs simple to whip up, incredibly satisfying, and sure to become a favorite for those who crave sweet, creamy goodness.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 381.2
Dietary: Gluten-free, Vegetarian
Description
This homemade Cheesecake Ice Cream is the ultimate indulgent treat for any dessert lover. It perfectly balances the rich, velvety texture of heavy cream with the distinct tang of sour cream and fresh lemon juice, mimicking the authentic taste of a baked cheesecake without the crust. The addition of vanilla extract and a pinch of kosher salt enhances the depth of flavor, creating a sophisticated yet comforting palate. Ideal for summer gatherings or as a luxurious finale to a holiday dinner, this no-bake recipe requires only an ice cream maker and some freezer time. It&# 226;ÂÂs simple to whip up, incredibly satisfying, and sure to become a favorite for those who crave sweet, creamy goodness.
Ingredients
  • 1 cups Sour cream; cold
  • 1 pn Coarse salt; kosher type
  • 1/4 teaspoons Vanilla extract
  • 1/4 cups Superfine sugar
  • 1 cups Whipping cream; cold
  • 3 tablespoons Lemon juice; fresh
Directions
  1. 1
    Chill a medium mixing bowl and the beaters of an electric mixer in the refrigerator for at least 30 minutes.
  2. 2
    Place the softened cream cheese in the chilled bowl and beat with an electric mixer at medium speed until smooth and creamy, about 2 minutes.
  3. 3
    Gradually add the superfine sugar to the cream cheese, beating well after each addition until fully incorporated.
  4. 4
    Add the cold sour cream and cold whipping cream to the mixture and beat until combined.
  5. 5
    Mix in the vanilla extract, fresh lemon juice, and a pinch of kosher salt, beating just until the mixture is thick and smooth.
  6. 6
    Cover the bowl with plastic wrap and refrigerate the mixture overnight, or until it is very cold, to ensure proper freezing.
  7. 7
    Before freezing, ensure the ice cream maker bowl is frozen according to the manufacturer's instructions.
  8. 8
    Pour the chilled cheesecake mixture into the prepared ice cream maker and churn according to the manufacturer's directions, usually about 20-25 minutes.
  9. 9
    Transfer the churned ice cream into a freezer-safe container.
  10. 10
    Freeze for at least 4 hours or until firm before serving. Let sit at room temperature for 5 minutes before scooping.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 381.2kcal
% Daily Value *
Total Fat 33.0g51%
Saturated Fat 20.4g102%
Cholesterol 97.8mg33%
Sodium 97520.1mg4064%
Total Carbohydrate 20.1g7%
Dietary Fiber 0.0g0%
Sugars 19.5g
Protein 2.7g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cheesecake, ice cream, homemade, dessert, cream cheese, vanilla, lemon, sour cream, frozen, no bake, summer, indulgent, creamy, tangy, sweet, party, holiday, easy, classic, freeze
Read it online: https://www.chefs-mate.com/recipe/cheesecake-ice-cream/