Cheesecake ice creamis creamy and sweet with that signature cheesy tang reminiscent of its divine pastry counterpart.

If you’re a cheesecake lover like I am, prepare yourself – this recipe is going to rock your world (in the best way possible).Cheesecake ice cream is everything you never knew you needed in a frozen treat. It’s almost got a custard flavor with that signature tang and sweetness that makes cheesecake so marvelous. I loved it smushed between myhomemade graham crackersto make it a fun spin on traditional cheesecake with graham cracker crust.

If you haven’t invested in an ice cream maker, what are you waiting for?!The one I use byCuisinartis pretty affordable and simplifies the at-home ice cream-making process entirely. You don’t need a bunch of salt and ice, and it only takes about 15 minutes to make ice cream! When it’s ready, the ice cream is more of a soft serve consistency, but if you like a harder ice cream, just put it in a freezer-safe container and freeze for 2-plus hours. It’s so simple and doable for anyone — even get the kids involved to help out! They will love it.

Why You’ll Love This Recipe

Cheesecake Flavor:You get all the deliciousness of cheesecake without the fussiness of baking one.
Creaminess:Who doesn’t love the creaminess and indulgence of ice cream?? It’s the ultimate treat,especiallyin the summer.
Versatility:This cheesecakerecipepairs with so many different flavors: raspberries, chocolate, caramel, cookie dough, and so many more but it’s also delicious all by itself.

Ingredients

Cream Cheese
Granulated Sugar
Salt
Pure Vanilla Extract
Sour Cream
Whole Milk

See the recipe card below for full information on ingredients and quantities

How to Make Cheesecake Ice Cream

Step #1.In a medium bowl, mix the cream cheese, sugar, and salt with an electric mixer until fluffy.

Step #3.Place the mixture in the refrigerator until completely chilled.

Step #2.Add the sour cream and vanilla and mix for another minute. Stir in the milk until completely combined.

Step #4.Add the mixture to your ice cream maker and freezer according to the manufacturer’s instructions.

Recipe FAQs

Do you have to cook eggs for homemade ice cream?

Some old school ice cream recipes require you to use and cook eggs, but you don’t need to for this one! All you need it cream cheese, sugar, salt, vanilla, sour cream, milk, and a great ice cream maker.

How long does it take to make homemade ice cream?

I love a simple recipe (you guys know that), so you won’t catch me making overly complicated ice cream, ever! I do like to chill the mixture for at least an hour before putting it into the ice cream maker, but chilling isn’t necessary if you’re in a hurry. Altogether, this recipe takes anywhere from a half-hour to one-and-a-half hours, depending on whether you chill the mixture and for how long. (If you do chill it, it’s a hands-off waiting period, so you could always go run errands or take care of something else around the house while you wait.)

What makes ice cream creamy?

Fat and dairy makes ice cream creamy — so in this recipe, the cream cheese, sour cream, and milk all contribute to a nice and rich creaminess.

Why is my homemade ice cream icy?

Homemade ice cream gets icy when large ice crystals form in the mixture as it freezes. This can happen if there’s too much water in the mixture or if it’s frozen for an overly extended period of time.

test of "cheesecake ice cream" with ghramcrackers in it

Expert Tips

This is one of those recipes where youdon’t want to skimp on the ingredients!Because it is so simple, the flavor of each one is important.
Cheesecake ice cream is the perfect base for so many mix-ins.When you transfer the ice cream base to the freezer container, you can alternate the layers of ice cream with the toppings, syrups, or ingredients you want to add.
When you put the container of ice cream into the freezer,press a piece of plastic wrap to the surfacebefore close the lid to help prevent ice crystals.
Keep the cream cold before adding it to the mixturewhen making the ice cream base. Cold cream whips up more quickly and holds its shape better.
The cream cheese should be room temperaturebefore whipping so that it’s creamier and has fewer lumps.