Cheesecake Ice Cream


30 minutes



1 quart




  • 1½ cups heavy cream
  • 1½ cups milk
  • 1 cup sugar
  • 1 Tablespoon cornstarch
  • 8 ounces 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)

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