
Other
Cheesecake Ice Cream

Prep
30 minutes
Servings
1 quart
Level
Easy
Ingredients
- 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)
Directions
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1Combine 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.
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2Combine 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.
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3Cool the milk and cream cheese mixture in the fridge for at least two hours.
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4Freeze in your ice cream maker according to instructions. Add the salt into the ice cream maker during the last few minutes of churning.
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5Pack 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.
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6Top with whole or crushed graham crackers and raspberry sauce. (optional)