Cheesecake ice cream

Cheesecake ice cream, authentic recipe for homemade cheesecake ice cream. The vast majority of cheese lovers love cheesecake or cheesecake. Well, imagine this cake turned into ice cream… Without a doubt, it’s the best! This recipe can be made in two ways:

    • with refrigerator: The refrigerator helps us to beat the ice cream while it freezes, to give it consistency and volume. It is a very simple tool to use. In this case, when we have the dough prepared, we pour it into the previously frozen bowl of the refrigerator —this is not necessary for refrigerators that have a compressor— and let the ice cream form for 30 or 45 minutes. Once this time has passed, we simply have to pour the ice cream into a bowl and take it to the freezer until consumption.
    • no fridge: although the refrigerator makes it easier for us to make homemade ice cream, it is not essential. To make homemade ice cream without an ice cream maker, once the ice cream mixture is made, we transfer it to a bowl suitable for the freezer, with a lid to prevent the ice cream from absorbing odors from other foods. During the first 3 hours, it is important to stir the ice cream every 40 minutes or so to prevent it from crystallizing and thus provide air to the ice cream and make it creamy. It is not necessary to stir much, but enough so that the ice cream takes consistency.

Whether with or without a fridge, following the simple steps in this recipe will easily make a wonderful cheesecake ice cream.

recipe information

    • Preparation time: 5 minutes
    • total time: 5 minutes (plus freezing time)
    • rations:6
    • Category: dessert
    • Guy of kitchen: international
    • calories per serving (kcal):369

Cheesecake ice cream ingredients for 6 people

    • 500 ml of whipping cream
    • 250 ml of condensed milk
    • 100 g of spreadable cheese
    • 4 tablespoons blueberry jam
    • 5 Maria biscuits
    • Blueberries (to decorate)

Cheesecake Ice Cream Ingredients

How to make cheesecake ice cream

To start, we lightly whip 500 ml of whipping cream. This has to be cold otherwise it will not mount correctly.

Whipping the cream to make the cheesecake ice creamNext, we add 250 ml of condensed milk and 100 g of cheese spread. We mix everything very well.

Adding the condensed milk and spreadable cheese to continue making the cheesecake ice creamAdd 4 tablespoons of blueberry jam to the mixture and mix again to integrate them. At this time we will observe that the mixture turns slightly purple.

Introducing the blueberry jam to continue making the cheesecake ice cream

Now is the time to introduce 5 Maria biscuits broken into small pieces so that the experience is as similar as possible to eating a cheesecake.

Throwing pieces of Maria cookies to continue making the cheesecake ice creamTo finish, we place the mixture in our refrigerator that will have been in the freezer for a minimum of 8 hours and let the ice cream form. This step will take approximately 45 minutes or until we see that the mixture already has an ice cream texture. In the case of not having a refrigerator, we pour the mixture into a container suitable for the freezer and stir it every 40 minutes, during the first 3 hours. With this we will ensure that the ice cream does not crystallize and is creamier. When we have it ready, we serve it with the help of an ice cream scoop and decorate with Maria cookies and some blueberries to taste. To enjoy!

The cheesecake ice cream finished and served

Easy preparation summary

    1. Whip the cream lightly
    1. Add the condensed milk and the cream cheese, and mix
    1. Add the blueberry jam and mix everything well
    1. We introduce small pieces of Maria biscuits and integrate
    1. Put the mixture in the fridge and let the ice cream form or freeze it, stirring every 40 minutes while it freezes. We serve the ice cream decorated with cookies and blueberries