Do you like the feeling of a creamy soft cheesecake that lingers in your mouth? What if you wanted to convert it into a delicious and mouth watering ice cream? I have come to know many people who avoid sweets, but not my Cheesecake Ice Cream. Why? Because it is the best! Do you want to know how to make it in a way that never fails and will always be a crowd pleaser?
I am a fan of cheesecake myself; but, when I tasted this for the first time, I said – Wow! I love it! I like it even more than a cheesecake! And, that’s the reaction I get from everybody else around who has tried my cheesecake ice cream.
So, we don’t we make it together? Here are the step by step instructions.
INGREDIENTS
- 200g philadelphia cheese or cream cheese (Room temperature)
- 250ml condensed milk
- 250ml heavy cream
- 100g to 150g raspberry jam
- 6 to 8 Maria cookies
- 1 tbsp lemon juice
- 1 tsp vanilla
DIRECTIONS
- Mix in a bowl the cream cheese and the condensed milk with a hand mixer.
- Pour vanilla and lemon juice and mix for a little while.
- In a different bowl whisk the heavy cream until it is ready.
- Time to add the cream cheese to the whipping cream little by little and using a spatula, move up and down but don’t mix anymore.
- Break the cookies into small pieces.
- Start making the ice cream layers. First put ⅓ of the ice cream in and bowl then add some spoons of the jam and some broken cookies.
- Do another layer the same as before: ⅓ of the ice cream, jam and cookies, and finish the last one in the same mode.
- With an ice cream stick or small spatula move the ice cream so the different ingredients are mixed a little bit.
- Cover the ice cream with a food plastic wrap, always touching the cream so you prevent crystallization.
- Put into the freezer for a minimum of 8h or over the night.
- For decorating, use cookies, use fresh raspberries
By the way, I will shortly post step by step video of the whole process on how to make a perfect and delicious Cheesecake Ice Cream. Feel free to explore my blog for other delicacies such as my own Tiramisu Cake Recipe and Unicorn Ice Cream. If you like, follow me on Facebook and Instagram!
Cheesecake Ice Cream
Course: DessertDifficulty: Medium10
servings30
minutes10
hoursDo you like the feeling of a creamy soft cheesecake that lingers in your mouth? What if you wanted to convert it into a delicious and mouth watering ice cream? I have come to know many people who avoid sweets, but not my Cheesecake Ice Cream. Why? Because it is the best! Do you want to know how to make it in a way that never fails and will always be a crowd pleaser?
Ingredients
200g philadelphia cheese or cream cheese (Room temperature)
250ml condensed milk
250ml heavy cream
100g to 150g raspberry jam
6 to 8 Maria cookies
1 tbsp lemon juice
1 tsp vanilla
Directions
- Mix in a bowl the cream cheese and the condensed milk with a hand mixer.
- Pour vanilla and lemon juice and mix for a little while.
- In a different bowl whisk the heavy cream until it is ready.
- Time to add the cream cheese to the whipping cream little by little and using a spatula, move up and down but don’t mix anymore.
- Break the cookies into small pieces.
- Start making the ice cream layers. First put ⅓ of the ice cream in and bowl then add some spoons of the jam and some broken cookies.
- Do another layer the same as before: ⅓ of the ice cream, jam and cookies, and finish the last one in the same mode.
- With an ice cream stick or small spatula move the ice cream so the different ingredients are mixed a little bit.
- Cover the ice cream with a food plastic wrap, always touching the cream so you prevent crystallization.
- Put into the freezer for a minimum of 8h or over the night.
- For decorating, use cookies, use fresh raspberries
