Cheesecake Ice Cream
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Inspired by the classic NYC dessert, this cheesecake ice cream recipe combines full-fat cream cheese, milk, cream, sugar, and plenty of fresh lemon zest into one rich, creamy scoop. When accompanied by spoonfuls of warm cherry or strawberry compote, it really does taste exactly like a slice of New York cheesecake!
Key Ingredients
- Egg Yolks – This is a custard-based ice cream recipe, which means that it contains eggs. Egg yolks act as an emulsifier and stabilizer, preventing the ice cream from freezing too solidly, allowing it to thicken, and creating a rich, creamy mouthfeel. I prefer custard-based ice creams for all of these reasons, but you will need extra time to cook and temper the base. For an alternative, try my vanilla bean ice cream. It’s “Philadelphia style” and does not contain eggs.
- Cream Cheese – While developing this recipe, I spent lots of time looking at other recipes for research. Most said to stir the cream cheese into the tempered ice cream base, expecting residual heat to melt the cheese. I tried this, and found myself with a chunky, unappealing mess! After extensive testing, I recommend softening the cheese to room temperature and whipping it with a hand or stand mixer. Then, pour the hot cream over the bowl of whipped cheese and allow it melt smoothly into the base.
- Dairy – You’ll need a combination of milk and cream. For the richest, creamiest ice cream, full-fat dairy products are typically my first choice, but I encourage you to experiment with different fat percentages and different types of dairy products to find the combination that works best for you.
- Lemon – I’ve added lemon zest to the base to mimic the lemony notes of a slice of cheesecake. I recommend zesting the lemon on a Microplane, rather than a box grater. A box grater (like you’d use to grate carrots for a salad) makes pieces of zest that are far too big. You want to taste the zest in the ice cream, not actually need to chew!
- Alcohol – A small amount of alcohol prevents homemade ice cream from freezing into a solid block. You can use flavorless alcohol, such as plain rum or vodka, or a lemon vodka to emphasize the lemon cheesecake flavor. For more on why I add alcohol to my homemade ice cream recipes, see my vanilla ice cream post.
Recipe Adjustments and Serving Suggestions
- Change up the citrus flavor. Replace the lemon zest with another citrus zest, such as lime or orange, or play up the citrus notes by adding a few drops of natural lemon oil or orange oil. You can also omit the citrus if you’re not a fan.
- Add mix-ins. Mix in crushed graham crackers to mimic the classic graham cracker crust. Add the graham crackers at the very end of the churning process, as I’ve done with my s’mores ice cream recipe.
- Pair with pie. Scoop cheesecake ice cream over slices of blueberry galette or miniature cherry hand pies for a blueberry or cherry cheesecake-inspired dessert.
- Go crazy with toppings. Drizzle scoops of cheesecake ice cream with homemade hot fudge sauce or homemade caramel sauce, or top with plenty of warm homemade cherry, strawberry, or mixed berry compote.
Cheesecake Ice Cream
- Total Time25 minutes (+chilling/freezing time)
- Yield800 grams (28 ounces) 1x
A cheesecake ice cream recipe made with real cream cheese, vanilla, and lemon zest.
Ingredients
4 large egg yolks
226 grams full fat cream cheese, softened (8-ounce package)
300 milliliters whipping cream (1 1/4 cups)
300 milliliters whole milk (1 1/4 cups)
150 grams granulated sugar (3/4 cup)
1/4 teaspoon fine sea salt
2 teaspoons lemon zest
1 teaspoon vanilla bean paste
1 teaspoon lemon vodka (optional, to prevent freezing)
Instructions
With a fork, lightly beat egg yolks in a medium bowl. Set aside.
In a large bowl or the bowl of a stand mixer, whip softened cream cheese on high speed until smooth and creamy. Set aside.
In a medium saucepan, combine whipping cream, whole milk, granulated sugar, and sea salt. Simmer over medium-low heat, stirring frequently, until sugar dissolves.
Pour a small amount of hot cream into the beaten egg yolks. Continue tempering hot into cold, a few splashes at a time, stirring well after each addition, until you’ve added about half of the hot cream.
Pour tempered mixture back into the saucepan. Cook, stirring constantly, until mixture thickens, about 4-5 minutes.
Pour over whipped cream cheese and whisk until cheese dissolves. Whisk in lemon zest, vanilla bean paste, and vodka, if using.
Cool 10 minutes, then whisk again. Cover and refrigerate at least 12 hours, or overnight.
Whisk chilled base briskly to recombine.*
Pour into frozen ice cream maker, with bowl frozen according to manufacturer’s instructions. Churn until thick and creamy, about 15 minutes, or until consistency resembles soft serve ice cream.
With a flexible rubber spatula, scoop ice cream into a freezer-safe container. Freeze 2-4 hours prior to serving, or until ice cream reaches scoopable consistency.
Allow to stand at room temperature for 10-15 minutes prior to serving. Serve accompanied by warm cherry, blueberry, or strawberry compote.
Store homemade cheesecake ice cream in the freezer for up to 1 month. Prior to serving, allow ice cream to sit at room temperature for 10-15 minutes, or until just soft enough to scoop.
Notes
*Don’t worry if you notice some small pieces of cream cheese—these will disappear as the base churns.
I recommend serving this cheesecake ice cream with my homemade strawberry compote, cherry compote, or mixed berry compote.
- Prep Time: 25 minutes
- Chilling Time: Overnight
- Category: Ice Cream and Frozen Desserts
- Method: Ice Cream Maker, Stovetop
Other Ice Cream Recipes You Might Enjoy
Birthday Cake Ice Cream
Cookies and Cream Ice Cream
Buttermilk Ice Cream
Lavender Ice Cream
Peanut Butter Cup Ice Cream
Vanilla Bean Ice Cream
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
