{"id":288889,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-22T00:47:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/cream-cheese-ice-cream\/"},"modified":"2025-03-12T16:00:04","modified_gmt":"2025-03-12T21:00:04","slug":"cream-cheese-ice-cream","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/cream-cheese-ice-cream\/","title":{"rendered":"Cheesecake Ice Cream"},"content":{"rendered":"<p>When cream cheese was invented in the 1870s, it spurred the invention of a rich, dense dessert called &#8220;New York-style&#8221; cheesecake. That treat inspired our luscious cheesecake ice cream. Each spoonful is so luscious and indulgent!<\/p>\n<p>Invest in a thermometer and an ice cream maker to make ice cream with the right texture. Owning an instant-read thermometer is highly recommended. You can get away without an ice cream maker, though your ice cream won&#8217;t be quite as smooth.<\/p>\n<h2 class=\"\">Ingredients for Cheesecake Ice Cream<\/h2>\n<ul>\n<li><strong>Half-and-half cream: <\/strong>It&#8217;s richer than milk but not as decadent as heavy cream. In a pinch, use a combo of 1\/4 cup heavy cream and 3\/4 cup whole milk per cup of half-and-half.<\/li>\n<li><strong>Whole milk: <\/strong>Use whatever brand you prefer.<\/li>\n<li><strong>Sugar: <\/strong>Skip other <a href=\"https:\/\/www.tasteofhome.com\/article\/types-of-sugar\/\" data-name=\"www.tasteofhome.com\/article\/types-of-sugar\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">types of sugar<\/a>, and use granulated sugar here. You want to sweeten the ice cream without changing its flavor.<\/li>\n<li><strong>Eggs:<\/strong> I love buying fresh eggs from my neighbors who raise chickens because I find free-range eggs have the most brightly colored yolks. If you have access to farm-fresh eggs, invest in a dozen.<\/li>\n<li><strong>Cream cheese: <\/strong>Cream cheese is the star of the show, so use one of the <a href=\"https:\/\/www.tasteofhome.com\/article\/best-cream-cheese-brands\/\" data-name=\"www.tasteofhome.com\/article\/best-cream-cheese-brands\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">best cream cheese brands<\/a> at the store.<\/li>\n<li><strong>Lemon juice: <\/strong>For this recipe, and honestly, most others, use freshly squeezed lemon juice. Store-bought lemon juice doesn&#8217;t have the same zing. Here&#8217;s a tip on <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-juice-lemons-the-easy-way\/\" data-name=\"www.tasteofhome.com\/article\/how-to-juice-lemons-the-easy-way\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">how to juice lemons the easy way<\/a>.<\/li>\n<li><strong style=\"color: #333f48;\">Vanilla extract: <\/strong>Make sure you have real-deal vanilla extract, not imitation vanilla. When buying real vanilla strains my budget, I leave it out rather than use imitation vanilla as a substitute. You can also <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-vanilla-extract-at-home\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-vanilla-extract-at-home\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">make vanilla extract <\/a>at home.<\/li>\n<\/ul>\n<h2 class=\"\">Directions<\/h2>\n<h3 class=\"\">Step 1: Make a custard<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2123399\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Cheesecake-Ice-Cream_TOHcom25_37247_MD_P2_02_11_1b.jpg?fit=700%2C1024\" alt=\"Cheesecake Ice Cream Tohcom25 37247 Md P2 02 11 1b\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Mark Derse for Taste Recipes<\/span><\/span><\/p>\n<p>In a large saucepan, heat the cream and milk to 175\u00b0F.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2123400\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Cheesecake-Ice-Cream_TOHcom25_37247_MD_P2_02_11_2b.jpg?fit=700%2C1024\" alt=\"Cheesecake Ice Cream Tohcom25 37247 Md P2 02 11 2b\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Mark Derse for Taste Recipes<\/span><\/span><\/p>\n<p>Add the sugar; stir until dissolved.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2123401\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Cheesecake-Ice-Cream_TOHcom25_37247_MD_P2_02_11_3b.jpg?fit=700%2C1024\" alt=\"A person pours milk from a small jug into a glass bowl containing yellow beaten eggs. A whisk is also in the bowl. A saucepan with a light liquid inside is on a stove nearby. The background is a light blue surface.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Mark Derse for Taste Recipes<\/span><\/span><\/p>\n<p>Whisk a small amount of the hot milk mixture into the eggs.<\/p>\n<p><em>Editor&#8217;s Tip:\u00a0<\/em>Mixing hot liquid into beaten eggs is called &#8220;tempering,&#8221; and it helps keep the cool eggs from scrambling as soon as they hit the heat. To be safe, I prefer to very slowly whisk at least 2 cups hot liquid into my eggs before pouring them into a hot pot.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2123402\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Cheesecake-Ice-Cream_TOHcom25_37247_MD_P2_02_11_4b.jpg?fit=700%2C1024\" alt=\"Cheesecake Ice Cream Tohcom25 37247 Md P2 02 11 4b\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Mark Derse for Taste Recipes<\/span><\/span><\/p>\n<p>Pour the eggs into the pan, whisking vigorously as you do.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2123403\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Cheesecake-Ice-Cream_TOHcom25_37247_MD_P2_02_11_5b.jpg?fit=700%2C1024\" alt=\"Cheesecake Ice Cream Tohcom25 37247 Md P2 02 11 5b\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Mark Derse for Taste Recipes<\/span><\/span><\/p>\n<p>Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, around 160\u00b0. Remove from heat.<\/p>\n<h3 class=\"\">Step 2: Mix in the remaining ingredients<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2123404\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Cheesecake-Ice-Cream_TOHcom25_37247_MD_P2_02_11_6b.jpg?fit=700%2C1024\" alt=\"Hand whisking a creamy white sauce in a saucepan on a stovetop, with a bowl of butter cubes nearby. The saucepan is resting on a folded cloth with yellow stripes on a blue surface.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Mark Derse for Taste Recipes<\/span><\/span><\/p>\n<p>Whisk in the cream cheese cubes until the custard is smooth.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2123405\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Cheesecake-Ice-Cream_TOHcom25_37247_MD_P2_02_11_7b.jpg?fit=700%2C1024\" alt=\"Hands holding a saucepan with white chocolate ganache over a bowl of ice. A spatula stirs the ganache. Small bowls of vanilla extract and lemon juice are nearby on a light blue surface.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Mark Derse for Taste Recipes<\/span><\/span><\/p>\n<p>Place your pot into a bowl of ice water to cool the custard quickly, and stir for two minutes. Stir in the lemon juice and vanilla.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2123406\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Cheesecake-Ice-Cream_TOHcom25_37247_MD_P2_02_11_8b.jpg?fit=700%2C1024\" alt=\"Cheesecake Ice Cream Tohcom25 37247 Md P2 02 11 8b\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Mark Derse for Taste Recipes<\/span><\/span><\/p>\n<p>Press foil or waxed paper onto the surface of the custard. Refrigerate for several hours or overnight.<\/p>\n<p><em>Editor&#8217;s Tip:\u00a0<\/em>If you don&#8217;t want to put a large pot into the fridge, transfer the custard to a metal or glass bowl as soon as the cream cheese has been whisked in, and place that bowl in an ice water bath. (I like to pour the ice cream mix through a strainer to catch any bits of egg that may have scrambled.) This will add the benefit of cooling the custard more quickly. Parchment is a great substitute for the foil or waxed paper in this step.<\/p>\n<h3 class=\"\">Step 3: Churn the ice cream<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2123407\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Cheesecake-Ice-Cream_TOHcom25_37247_MD_P2_02_11_9b.jpg?fit=700%2C1024\" alt=\"A silver countertop ice cream maker with a transparent lid is shown from above. Inside, vanilla ice cream is being churned. A folded white and yellow striped cloth is placed next to the machine.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Mark Derse for Taste Recipes<\/span><\/span><\/p>\n<p>Fill the cylinder of your ice cream maker two-thirds full. Process according to the manufacturer&#8217;s directions, then transfer to freezer-safe containers for storage. Freeze for two to four hours before serving. Refrigerate any extra custard until your ice cream maker is ready for another round.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> If your ice cream maker has a compressor, you can start a new batch as soon as you finish the previous one. If it has a bowl that needs to chill, you may have to put that in the freezer overnight before making a second batch.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2123409\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Cheesecake-Ice-Cream_TOHcom25_37247_MD_P2_02_11_12b.jpg?fit=700%2C1024\" alt=\"A bowl containing two generous scoops of creamy vanilla ice cream, displayed in a light green bowl on a warm-toned surface.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Mark Derse for Taste Recipes<\/span><\/span><\/p>\n<h2 class=\"\">Recipe Variations<\/h2>\n<ul>\n<li><strong>Add mix-ins:<\/strong> Mix-ins can be added during the last minute of processing once the ice cream has the consistency of soft serve. I like chunks of contest-winning <a href=\"https:\/\/www.tasteofhome.com\/collection\/contest-winning-cookie-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/contest-winning-cookie-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">cookies<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/ultimate-double-chocolate-brownies\/\" data-name=\"www.tasteofhome.com\/recipes\/ultimate-double-chocolate-brownies\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">double-chocolate brownies<\/a>, or fresh or frozen berries or cherries.<\/li>\n<li><strong>Make some swirls:<\/strong> To add a swirl of <a href=\"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/condiments\/jams-jellies-preserves\/\" data-name=\"www.tasteofhome.com\/recipes\/dishes-beverages\/condiments\/jams-jellies-preserves\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">jam<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/salted-caramel-sauce\/\" data-name=\"www.tasteofhome.com\/recipes\/salted-caramel-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">salted caramel sauce<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/hot-fudge-sauce\/\" data-name=\"www.tasteofhome.com\/recipes\/hot-fudge-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">hot fudge sauce<\/a>, turn the mixer off and remove the paddle, then stir in a swirl by hand.<\/li>\n<li class=\"\"><strong>Use a package of graham crackers:<\/strong> Many cheesecakes have a graham cracker crust, so sprinkle crushed <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-honey-grahams\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-honey-grahams\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">homemade honey grahams<\/a>\u00a0over your ice cream before serving! Or make cheesecake ice cream sandwiches using graham crackers instead of cookies. (Don&#8217;t forget to put photos of your graham cracker creation on the &#8216;gram!)<\/li>\n<\/ul>\n<h2 class=\"\">How to Store Cheesecake Ice Cream<\/h2>\n<p>Store homemade ice cream in freezer-safe containers with tight lids, and use within a month. If you make ice cream often, invest in snazzy storage tubs and other useful <a href=\"https:\/\/www.tasteofhome.com\/collection\/the-best-ice-cream-maker-and-other-great-ice-cream-products\/\" data-name=\"www.tasteofhome.com\/collection\/the-best-ice-cream-maker-and-other-great-ice-cream-products\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">ice cream accessories<\/a>.<\/p>\n<h2 class=\"\">Cheesecake Ice Cream Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2123411\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Cheesecake-Ice-Cream_TOHcom25_37247_MD_P2_02_11_14b.jpg?fit=700%2C1024\" alt=\"A teal bowl filled with two scoops of vanilla ice cream on a light brown surface. A spoon is placed next to the bowl. Another bowl of ice cream is partially visible in the background.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Mark Derse for Taste Recipes<\/span><\/span><\/p>\n<h3>What can you do with cheesecake ice cream?<\/h3>\n<p>Use cheesecake ice cream in a banana split, or combine it with fruit-flavored ice cream in a waffle cone or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/ice-cream-bowls\/\" data-name=\"www.tasteofhome.com\/recipes\/ice-cream-bowls\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">ice cream bowls<\/a>. This ice cream is also amazing with warm jam or fruit compote, like <a href=\"https:\/\/www.tasteofhome.com\/recipes\/slow-cooker-rhubarb-strawberry-sauce\/\" data-name=\"www.tasteofhome.com\/recipes\/slow-cooker-rhubarb-strawberry-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">slow-cooker rhubarb strawberry sauce<\/a>, poured over the top.<\/p>\n<h3 class=\"\">How do you make homemade ice cream soft and creamy?<\/h3>\n<p>Using your thermometer and being particular about temperature will give your ice cream great texture. Heating the ice cream base to 175\u00b0 ensures that the sugar is melted, which makes it feel smooth. Getting the temp to 160\u00b0 once the eggs are added thickens the custard, and cooling the pan once you&#8217;ve reached that point helps avoid curdling.<\/p>\n<p>If you have trouble getting the cream cheese to melt into the custard, use an immersion blender (or a traditional blender) to combine it all.<\/p>\n<h3>How do you make cheesecake ice cream without an ice cream maker?<\/h3>\n<p>There are many ways to make <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-ice-cream-without-an-ice-cream-maker\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-ice-cream-without-an-ice-cream-maker\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">homemade ice cream without an ice cream maker<\/a>, like beating it with an egg beater as it freezes, <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-ice-cream-in-a-bag\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-ice-cream-in-a-bag\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">making ice cream in a bag<\/a>, or <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-ice-cream-in-a-coffee-can\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-ice-cream-in-a-coffee-can\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">making the ice cream in a coffee can<\/a>.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>This from-scratch cheesecake ice cream brings a light, tangy flavor to sundaes and cones.<\/p>\n","protected":false},"author":7061,"featured_media":2121076,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,306910,304173,304423,304328,306936,304288,305487,304430,304180,303966,305003,304988,304408,304368,303887,306209,304059,306222,306848,304348,304268,324623,304150,303883,304468,304473,304353],"categories-v2":[308623,309906,309455,308821,308988,308319,308984,308481,309934,259620,310796,308830,309462,308495,308949,308935,308813,308745,308478,312073,308659,312091,309603,309000,259483,309177,309434,308476,308875,308876,309005],"coauthors":[341951],"recommended_recipes":[{"post_title":"Strawberry Crunch Ice Cream Cake","post_link":"\/recipes\/strawberry-crunch-ice-cream-cake\/","post_image":"\/wp-content\/uploads\/2025\/04\/Strawberry-Crunch-Ice-Cream-Cake_EXPS_FT25_242521_JR_0402_1.jpg"},{"post_title":"Ice Cream Sandwich Cake","post_link":"\/recipes\/ice-cream-sandwich-dessert\/","post_image":"\/wp-content\/uploads\/2018\/01\/Ice-Cream-Sandwich-Dessert_EXPS_FT22_27091_ST_09_07_1.jpg"},{"post_title":"Banana Cream Cheesecake","post_link":"\/recipes\/banana-cream-cheesecake\/","post_image":"\/wp-content\/uploads\/2025\/02\/Banana-Cream-Cheesecake_EXPS_TOHD24_11685_LeticiaAlmeida_07.jpg"},{"post_title":"Strawberry Cheesecake","post_link":"\/recipes\/strawberry-cheesecake\/","post_image":"\/wp-content\/uploads\/2024\/11\/Strawberry-Cheesecake_EXPS_TOHSpring25_3270_DR_11_06_02b.jpg"},{"post_title":"Chocolate Cheesecake","post_link":"\/recipes\/chocolate-cheesecake\/","post_image":"\/wp-content\/uploads\/2025\/01\/Chocolate-Cheesecake_EXPS_TOHD24_15807_SheriSilver_1.jpg"},{"post_title":"Icebox Cookie Cheesecake","post_link":"\/recipes\/icebox-cookie-cheesecake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Icebox-Cookie-Cheesecake_EXPS_CMZ18_6178_C10_31_2b.jpg"},{"post_title":"Blueberry Cheesecake Ice Cream","post_link":"\/recipes\/blueberry-cheesecake-ice-cream\/","post_image":"\/wp-content\/uploads\/2025\/01\/Blueberry-Cheesecake-Ice-Cream_EXPS_TOHD24_21287_KristinaVanni_8.jpg"},{"post_title":"Vanilla Ice Cream Cake","post_link":"\/recipes\/ice-cream-birthday-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps170843_SD153321D02_05_2b_WEB.jpg"},{"post_title":"Cheesecake Pie","post_link":"\/recipes\/cheesecake-pie\/","post_image":"\/wp-content\/uploads\/2025\/01\/Cheesecake-Pie_EXPS_TOHD24_4255_ChristineMa_1.jpg"},{"post_title":"Vanilla Cheesecake","post_link":"\/recipes\/vanilla-cheesecake\/","post_image":"\/wp-content\/uploads\/2017\/09\/Vanilla-Cheesecake_EXPS_THLS17_205125_D02_23_3b.jpg"},{"post_title":"Easy Strawberry Cheesecake Ice Cream","post_link":"\/recipes\/easy-strawberry-cheesecake-ice-cream\/","post_image":"\/wp-content\/uploads\/2018\/01\/Easy-Strawberry-Cheesecake-Ice-Cream_EXPS_FT24_194065_ST_0223_7.jpg"},{"post_title":"Cheesecake Mousse","post_link":"\/recipes\/new-york-style-cheesecake-mousse\/","post_image":"\/wp-content\/uploads\/2024\/08\/EXPS_TOHD24_139600_NicolePerry-04-Cheesecake-Mousse.jpg"},{"post_title":"Cheesecake Pops","post_link":"\/recipes\/cheesecake-pops\/","post_image":"\/wp-content\/uploads\/2018\/01\/Cheesecake-Pops_EXPS_CWAS18_42751_D04_05__4b-7.jpg"},{"post_title":"Cake Batter Ice Cream","post_link":"\/recipes\/cake-batter-ice-cream\/","post_image":"\/wp-content\/uploads\/2024\/09\/Cake-Batter-Ice-Cream_EXPS_TOHD24_277293_EricKleinberg_6.jpg"},{"post_title":"Cream Cheese Cupcakes","post_link":"\/recipes\/cream-cheese-cupcakes\/","post_image":"\/wp-content\/uploads\/2017\/09\/Cream-Cheese-Cupcakes_exps8260_W101973175A05_12_2bC_RMS.jpg"},{"post_title":"Peanut Butter Cheesecake Ice Cream","post_link":"\/recipes\/peanut-butter-cheesecake-ice-cream\/","post_image":"\/wp-content\/uploads\/2017\/09\/Peanut-Butter-Cheesecake-Ice-Cream_exps148608_THCA143053D07_31_6bC_RMS.jpg"},{"post_title":"Chocolate Chip Cheesecake","post_link":"\/recipes\/chocolate-chip-cheesecake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps21986_LT10352D12-1.jpg"},{"post_title":"Cheesecake Strawberry Ice Cream","post_link":"\/recipes\/cheesecake-strawberry-ice-cream\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps23210_TH10524D27C.jpg"},{"post_title":"Pumpkin Cheesecake Ice Cream","post_link":"\/recipes\/pumpkin-cream-cheese-ice-cream\/","post_image":"\/wp-content\/uploads\/2025\/01\/Pumpkin-Cheesecake-Ice-Cream_EXPS_TOHD24_163424_JenaCarlin_10.jpg"},{"post_title":"Contest-Winning Strawberry Cheesecake Ice Cream","post_link":"\/recipes\/contest-winning-strawberry-cheesecake-ice-cream\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps44713_SD1440075D33D_RMS.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Cream-Cheese-Ice-Cream_EXPS_TOHcom25_37247_MD_P2_02_11_11b.jpg","long_pin_file":{"ID":2123408,"id":2123408,"title":"Cheesecake Ice Cream Tohcom25 37247 Md P2 02 11 10b Long Pin","filename":"Cheesecake-Ice-Cream_TOHcom25_37247_MD_P2_02_11_10b_Long-Pin.jpg","filesize":685297,"url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Cheesecake-Ice-Cream_TOHcom25_37247_MD_P2_02_11_10b_Long-Pin.jpg","link":"https:\/\/www.tasteofhome.com\/?attachment_id=2123408","alt":"Three scoops of cheesecake ice cream are served in two green bowls on a peach-colored surface. 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Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160\u00b0 and coats the back of a metal spoon."},{"@type":"HowToStep","text":"Remove from the heat. Whisk in cream cheese until smooth. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in lemon juice and vanilla. Press foil or waxed paper onto surface of custard. Refrigerate for several hours or overnight."},{"@type":"HowToStep","text":"Fill cylinder of ice cream maker two-thirds full; freeze according to manufacturer\u2019s directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2-4 hours before serving."}],"recipeYield":"12 servings","author":[{"@type":"Person","name":"Suzanne Podhaizer"}],"nutrition":{"@type":"NutritionInformation","calories":" 273 calories","fatContent":"16g fat (10g saturated fat)","cholesterolContent":"87mg cholesterol","sodiumContent":"135mg sodium","carbohydrateContent":"25g carbohydrate (25g sugars","fiberContent":"0 fiber)","proteinContent":"5g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.75,"reviewCount":8,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-07-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Marilyn5035"},"reviewBody":"I made this to take to a dinner party and the guests raved. I'm the dessert bringer to another dinner party tomorrow, and since tomorrow's host was the biggest raver at the last one, guess what I'm bringing again? I overbought pecans, so I toasted some in butter to make butter pecan ice cream. Outstanding with or without the pecans! I did toss the cream cheese in a blender with some of the cooked custard ... all it needed to come out perfectly creamy.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-02-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"TOH_Monica"},"reviewBody":"<p>The cream cheese in this ice cream makes it so creamy and delicious. It makes a great base for a variety of mix ins and toppings.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-04-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Ernest528"},"reviewBody":"<p><strong>Ernest528<\/strong><\/p><p>16 seconds ago<\/p><p>Great recipe and it can also be used to make key lime ice cream (simply add key lime juice at end). The one change I would make is NOT to add the eggs to the hot milk but rather slowly add the hot milk to your egg mixture while constantly whisking. Sounds minor but it ensures that the the egg mixture doesn't turn into scrambled eggs.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-02-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Michael365"},"reviewBody":"<p>I love this recipe without the lemon in it unless you change the name to cheesecake ice cream cause that\u2019s what it tastes like when you add the lemon. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-09-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jenni326"},"reviewBody":"So creamy, tangy, and good! I pulverize the liquid mixture after it has cooled and the flavorings have been added, then put through a sieve to avoid the cottage cheese texture created from adding the cream cheese. I\u2019ve added 1 tablespoon of orange extract to the original recipe and that\u2019s been marvelous too! When I made it as written, I added about 3 more teaspoons of lemon juice to give it a more potent flavor and it turned out amazingly good!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-10-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Angelique177"},"reviewBody":"I made this ice cream, spooned it into a graham cracker crust and then topped it with strawberry ice cream topping. It was great! I also made ice cream sandwiches using the leftover graham crackers and ice cream. Perfect summer desert!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mn515"},"reviewBody":"I'm from New Orleans and my mother used to make this for us all the time and all of us loved it.  I believed she used creole cream cheese  but it's even hard to find creole cream cheese in New Orleans anymore.  Philadelphia cream cheese is a good substitute.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-08-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Morris1128"},"reviewBody":"Excellent flavor but I couldn't get the cream cheese smooth. It was a weird texture like cottage cheese. Any advice?@MaggieGraceR... I just found this recipe again today and I will give the blender a shot! Thank you!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"37247","romance_copy_dek":"This from-scratch cheesecake ice cream brings a light, tangy flavor to sundaes and cones.","enhanced_recipe_title":"Cheesecake Ice Cream","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2-1\/2 cups half-and-half cream","IngredientText":"2-1\/2 cups half-and-half cream"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup whole milk","IngredientText":"1 cup whole milk"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/4 cups sugar","IngredientText":"1-1\/4 cups sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 large eggs, lightly beaten","IngredientText":"2 large eggs, lightly beaten"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"12 ounces cream cheese, cubed","IngredientText":"12 ounces cream cheese, cubed"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon lemon juice","IngredientText":"1 tablespoon lemon juice"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon vanilla extract","IngredientText":"1 teaspoon vanilla extract"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Cream-Cheese-Ice-Cream_EXPS_TOHcom25_37247_MD_P2_02_11_11b.jpg","RecipeId":37247,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Cheesecake Ice Cream Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Cream-Cheese-Ice-Cream_EXPS_TOHcom25_37247_MD_P2_02_11_11b.jpg","ContributorId":null,"Firstname":"Johnnie","Lastname":"McLeod","City":"Bastrop","StateDescription":"Louisiana","IsCommunityCook":false,"TimeCallout":"Prep: 20 min. + chilling Process: 20 min.\/batch + freezing","MinimumServingQuantity":12,"MaximumServingQuantity":12,"Yield":"12 servings.","DigitalTitle":"Cheesecake Ice Cream","SubmittedTitle":"Cream Cheese Ice Cream","RecipeTypeId":1,"AverageRating":4.75,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_FT21_37247_F_0511_1.jpg","PreparationTimeInMinutes":20,"CookTimeInMinutes":20,"TotalTimeInMinutes":40,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":true,"IsCommunityRecipe":false,"PublishedProjectTitle":"Cream Cheese Ice Cream","OriginalSourceProject":"Cream Cheese Ice Cream","ContestPlacement":"Runner-Up","Trailer":"<h2>Cheesecake Ice Cream Tips<\/h2><h3>What goes well with cheesecake ice cream?<\/h3>Serve cheesecake ice cream drizzled with hot fudge sauce, or any kind of fruity dessert sauces such as rhubarb strawberry sauce. Any jam, gently warmed in the microwave and spooned over the cheesecake ice cream, would also be delicious. Serve with a graham cracker tucked into the side of the dish! <h3>How do you make homemade ice cream soft and creamy?<\/h3>Heating the half-and-half and milk to 175 degrees\u2014just below scalding\u2014almost \u201cmagically\u201d ensures a smoother texture to your ice cream, so be sure to heat the mixture to the right temperature. Heating to 175 degrees dissolves the sugar properly, which keeps the ice cream smooth and creamy, as it lowers the freezing point of liquids. <h3>What are some mix-ins you can put in cheesecake ice cream?<\/h3>If you trim the edges from your brownies, keep them in your freezer, and chop them into chunks to mix into your cheesecake ice cream. Stir in or sprinkle crushed graham crackers on top, swirl in your favorite fruit jam, or fold in fresh berries or cherries. If you love cream cheese, find more <a href=\"https:\/\/www.tasteofhome.com\/collection\/cream-cheese-recipes\/\">recipes that use a package of cream cheese<\/a>.<br><br><i>Research contributed by <a href=\"https:\/\/www.tasteofhome.com\/author\/mark-neufang\/\">Mark Neufang<\/a>, Taste Recipes Culinary Assistant<\/i>","Metadescription":"Serve this cheesecake ice cream with warmed jam spooned on top, and a graham cracker tucked into the side of the dish. ","DigitalHeadnotes":"This is hands-down the best homemade ice cream I've ever eaten. It tastes like cheesecake with a refreshing hint of lemon.","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":"Cheesecake Ice Cream","RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a large saucepan, heat the cream and milk to 175\u00b0; stir in sugar until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. 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