Cheesecake Ice Cream
Homemade Cheesecake Ice Cream is a lot easier to make than you think! Topped with chocolate chips and graham crackers it's so delicious!
- 2 cups heavy cream divided
- 1 cup sugar divided
- 1 8- oz package cream cheese at room temperature
- 1 teaspoon vanilla
- 1/4 teaspoon salt
In a large bowl (I used a stand mixer), whip 1 cup cold cream with 1/4 cup sugar until stiff peaks form. Set aside.
In another bowl, whip cream cheese and remaining 3/4 cup sugar until smooth. Scrape down sides and whip again. Slowly stream in 1 cup cream, vanilla and salt. Scrape down sides and whip again.
Fold whipped cream into cream cheese mixture until uniform in consistency.
Spoon into wax paper-lined air-tight container. Smooth the top and cover with lid. Freeze until mostly solid, about 3 hours.
Top with desired toppings- I used graham crackers and chocolate chips, but chocolate or caramel syrup and nuts would be great, too!
Calories: 267kcal | Carbohydrates: 19g | Protein: 2g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 75mg | Sodium: 124mg | Potassium: 56mg | Sugar: 17g | Vitamin A: 837IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg