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Cheesecake Ice Cream from Our Best Bites intro It’s September.  How did that happen??  Leaves are already changing at my house, I’ve been burning my Autumn candles for weeks, and I’m so ready for fall.  Kate has already jumped into fall baking (and can we just say YUM, I want to make those) but I’m going to squeeze out a little more summer in the recipe department.  I know that in most places around the country, the temps are still screaming summer, and this was one of my favorite homemade ice creams this year.  My old ice cream maker bit the dust half way through the summer, so I did a major upgrade and got this bad boy and WOW.  It’s amazing.   Combine that with the fact that I am very pregnant right now and it should come as no surprise that we ate a lot of ice cream over the past few months.   The cool thing about this machine is that it’s actually a compressor, so there’s no freezer container to worry about.  It goes from nothing to -25 degrees in about 10 minutes and can do multiple batches in a row.  Plus it plays a jig when it’s all done , so ya know, that’s also a major selling point.

For this ice cream, start with a little whole milk and some cream cheese.  Blend them in the blender until they’re nice and smooth.

Cream Cheese and Milk in Blender

Add them to a mixing bowl and whisk in some cream, sugar,

pouring cream

and vanilla.  That’s it.  Easy-peasy.

Vanilla in Batter

I’ll show you a couple of different ways you can fix this- both are amazing.  One way is to bake up a graham cracker crust.  Just as you would a pie crust, only you can bake it in any pan, free form.

Graham Crust

Freeze your ice cream

Ice Cream in Batter

and then as you’re transferring it into a freezer container, layer it with chunks of the crust.

Cheesecake Icecream layering

This makes a creamy, flavorful, cheesecake flavored ice cream base that you can then top with your fave cheesecake toppings, like fresh berry sauce, caramel, etc.  Makes a great dessert for guests when you let everyone put on their own toppings. (Also, let it be known that I photographed this bowl outside on a day that was 102 degrees.  Probably not the best idea.)

Cheesecake Ice Cream from Our Best Bites

Another way you could make this is to toss in actual chunks of cheesecake.  You don’t have to bake up an entire cheesecake- you can buy a ready made one at the store, or what works perfectly are the little slices you can often find in the grocery store deli/bakery.  Two slices is perfect.

Store Bought Cheesecake

Just chop them up into chunks and layer them right in with the ice cream.

Chopped Cheesecake

Along with each layer, add a swirl of your favorite high quality berry jam or fruit filling.  I used a low-sugar marionberry spread that was amazing.  I wish I got a photo of a finished scoop of this batch but it went SO fast it was ridiculous.

Cheesecake Chunk Ice Cream

Either way, this is a great homemade cheesecake flavor that’s so versatile.  It’s one of my family’s favorites and I bet it will be for you too!

Awesome Cheesecake Ice Cream from Our Best Bites



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