Recipe courtesy of
Christopher Mercado
for
Food Network Kitchen
Recipe courtesy of
Christopher Mercado
for
Food Network Kitchen
Watch how to make this recipe.
Cheesecake Ice Cream
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- Level: Easy
- Total: 6 hr 15 min (includes freezing time)
- Active: 15 min
- Yield: 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 322
- Total Fat
- 24 g
- Saturated Fat
- 14 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 0 g
- Sugar
- 19 g
- Protein
- 5 g
- Cholesterol
- 73 mg
- Sodium
- 210 mg
This no-churn cheesecake ice cream delivers all the decadent flavors of the beloved creamy cake in ice cream form with minimal effort. Just whisk together the base, fold in the graham cracker crumbs and whipped cream and freeze, and you’re good to go.
- Level: Easy
- Total: 6 hr 15 min (includes freezing time)
- Active: 15 min
- Yield: 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 322
- Total Fat
- 24 g
- Saturated Fat
- 14 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 0 g
- Sugar
- 19 g
- Protein
- 5 g
- Cholesterol
- 73 mg
- Sodium
- 210 mg
Ingredients
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Directions
- Whisk together the cream cheese, condensed milk, sour cream, vanilla and salt in a large bowl until smooth. Beat the heavy cream in a stand mixer or with a hand mixer to stiff peaks. Gently fold the whipped cream into the cream cheese mixture, then fold in the graham cracker crumbs, reserving some for sprinkling on top if desired. Pour the mixture into an 8-inch square pan. Wrap in plastic wrap, making sure the top layer is in contact with the plastic. Transfer to the freezer until solid, at least 6 hours and up to overnight.
- Remove the ice cream from the freezer 10 to 15 minutes before scooping to soften slightly.
