Cheesecake Ice Cream


30 minutes


1 quart




  • 1 ½ cups heavy cream
  • 1 ½ cups milk
  • 1 cup sugar
  • 1 Tablespoon cornstarch
  • 8 oz Challenge Cream Cheese, cubed
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 4 graham crackers, whole or crushed (optional)
  • raspberry sauce (optional)


  • 1
    Combine the milk, cream, and sugar in a saucepan. Whisk mixture together and bring to a simmer over medium heat. Whisk until the sugar is completely dissolved and simmer lightly for about 5 minutes. Turn off heat, add cornstarch, and whisk for about one minute to combine.
  • 2
    Combine the milk mixture, cream cheese, lemon juice, lemon zest, and vanilla extract in a blender or food processor. Blend at high speed for a minute until completely emulsified.
  • 3
    Cool the milk and cream cheese mixture in the fridge for at least two hours.
  • 4
    Freeze in your ice cream maker according to instructions. Add the salt into the ice cream maker during the last few minutes of churning.
  • 5
    Pack into a freezer container and cover the top of the ice cream with plastic wrap or wax paper. Freeze for at least two hours before serving.
  • 6
    Top with whole or crushed graham crackers and raspberry sauce. (optional)