My delicious and easy homemade Cheesecake Ice Cream recipe:
No ice cream machine required!
I owe you guys a cheesecake recipe for this month’s post for The Cheesecake Project. But what’s better than cheesecake in the summer? Homemade Cheesecake Ice Cream! The best part is, you don’t even need an ice cream machine/maker!! Excited yet? I know I am!
I’ve long been tempted to make homemade ice cream, and not just any ice cream, but one of my favorite flavors: plain cheesecake ice cream, like the one at Cold Stone Creamery. No strawberries and no chunks of cheesecake folded into vanilla ice cream.
There’s just one problem: I don’t have an ice cream maker/machine. So instead, I ended up going to the store to buy a container of ice cream (though, not the flavor I was really craving).
But now that I’m planning an Ice Cream Shoppe Party for my oldest munchkin’s 6th birthday (don’t worry, I promise to share all the recipes, DIY, and design details after the party is all said and done!), I can’t stop thinking how cool it would be to have homemade ice cream for the ice cream bar I’m planning.
So the search for the ice cream maker began, I started researching, reading reviews, and looking for deals. However, I just couldn’t pull the trigger. I mean, I know the machines are not that expensive anynore. But, and this is a big BUT, the budget is tight.
Remember, I just left my 40 hour a week job (no more steady extra income), re-opened my custom cake studio (lots of restart-up expenses), not to mention starting/maintaining this blog is most definitely not free. Plus, we’re trying to save money for a down payment on a house. So spending money to buy an ice cream machine is out (especially since it doesn’t really save money to make ice cream vs buy it).
I played around with an idea of making the base and periodically freezing the mixture in my kitchenaid mixer bowl, then pulling it out and throwing it on the mixer to churn for a bit, freeze, churn, freeze, churn, until it’s like soft serve, then transfer to a container to freeze solid.
But that just seemed so time consuming (not to mention I didn’t know if it would actually work!). There has to be a better way – and I’m not talking about the shaking the mixture in a ziploc bag in a larger ziploc bag of ice. (I’m just imagining the bag opening and the mixture flying throughout my kitchen in slow motion… noooooo).
Then I thought about freezing a mousse type concoction. I remember freezing my extra mousse fillings in the past and I confess to taking a spoon to them once or twice, but I barely remember the texture, I just remember it tasted delicious!! Can I make ice cream that way?
So what else is there to do but ask google, right? (because EVERYTHING is on google).
And there is a way to make homemade ice cream without a ice cream machine!! There’s actually several different methods that was mentioned in a post by The Kitchn. (in no particular order):
- Freeze and Stir : David Lebovitz
- How to Make Ice Cream without and Ice Cream Machine, A foolproof method : The Kitchn
- Frozen Cubes and Food Processor Method : Serious Eats
- Blend and Freeze : Not Without Salt
- The aforementioned bag method : The Kitchn
- Whipped Cream/Condensed Milk Method : Kevin and Amanda
Of all those methods, I decided to try the whipped cream method (a variation of it at least) because it seemed like the easiest method, make and freeze. And that’s it. Being a mom with 2 little munchkins, the other methods seemed too tedious (read: I’d forget or get too lazy to do the rest of the steps).
I’ve actually done the “Blend and Freeze” method unknowingly, making healthy fruit ice/sorbet for the kids – but it doesn’t really work for ice cream, which is what I’m trying to do.
I make cheesecake mousse all the time for custom cake orders, so I wondered why I couldn’t just freeze it, recipe as is? Because it would be icy, and not creamy, that’s why.
I did some more research and it seems like the trick to making the ice cream using this method creamy and not icy, is the sweetened condensed milk, so I modified my cheesecake mousse recipe to accommodate the sweetness of the condensed milk.
Guess what… it worked! (hold on while I take a moment to do a happy dance while holding a spoon in my mouth…) What’s even more amazing: it tastes just. like. cheesecake.
Not, “is this vanilla or is this cheesecake ice cream?” flavored or vanilla ice cream with cheesecake bits folded in. The actual batter itself, tastes like cheesecake.
After I scooped some out for the photos, I gave some to the munchkins, and when I offered some to Mr. Chef, he said, no thanks, I’m good.
Fine. I mean I just worked hard on making the ice cream (okay, not that hard because this method is super easy) and he didn’t want to taste it. I persuaded him to try what I scooped out for myself, just to confirm it really tasted as good as I thought it did.
And guess what happened. He took a bite, then he took my bowl and didn’t give it back.
In between spoonfuls, he said it tastes just like cheesecake, not just any cheesecake, he swore it tasted like european mascarpone cheesecake with that slight tang to it (leave it to a chef to dissect the origination of the flavor).
It’s that delicious folks. You’re welcome.
I prefer this to eat this no machine cheesecake ice cream with nothing more than a crushed graham cracker sprinkled on top (for the crust flavor and texture). But I also tried it with some caramel sauce I had lying around and a sprinkling of sea salt and pow! You now have salted caramel cheesecake ice cream.
Now that I’ve shown you this method, the possibilities are endless! You better believe I’ll be coming up with some more flavor combinations and share them with you.
Amazing ice cream sundae bar featuring out of this world ice cream flavors without spending a small fortune on gourmet creamery ice cream here I come! (Although knowing it’s mostly kids, I’m probably going to be making plain vanilla, chocolate, and strawberry. Booo)
At least it will be without preservatives and I’ll use real vanilla, fresh strawberries from the farmer’s market, and local Ghirardelli dark chocolate – not that the kids would even care.
I might even throw in an “adult” flavor for fun.
Don’t forget to check out the end of the recipe for tips on customizing your cheesecake ice cream.
- 1-14oz can sweetened condensed milk
- 8 oz cream cheese
- 2 cups heavy cream (keep chilled until ready to use)
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- Beat the cream cheese until smooth, creamy, and light with paddle attachment. Scrape down bowl
- Stream in the condensed milk and beat until smooth.
- Add lemon juice, vanilla extract, and heavy cream and mix. Scrape down bowl.
- Switch to whisk attachment and beat until stiff peaks form. Be Careful not to over beat or it will turn to butter really quickly.
- Transfer mixture to a container that can be placed in the freezer. (Metal, glass, or tupperware will work). I like to use a loaf pan to make scooping easier. Cover and freeze for 4-6 hours or overnight.
- Before scooping, allow to soften a bit on the counter for 5-10 minutes.
- To incorporate a “graham cracker crust” into the ice cream. Lightly crush graham crackers (keep large chunks of cracker) and fold gently into ice cream base before freezing.
- To make this a strawberry cheesecake ice cream, make a strawberry compote but add a tablespoon of cornstarch to thicken the sauce further (here’s a really simple recipe using a microwave) or use strawberry pie filling/topping, and crush graham crackers like directed above. Put compote and graham crackers in bowl with ice cream base and fold with just a few strokes (don’t mix completely!), then transfer to container and freeze.
- To make blueberry, cherry, raspberry, etc, cheesecake ice cream, follow the same instructions as the strawberry cheesecake above.
- Use this method to come up with your own flavors! Mix whatever flavor you would like to make with the condensed milk. Then mix into beaten heavy cream. (I would beat the heavy cream first in any other flavor because there is no cream cheese to act as a stabilizer).
- Substitute cool whip for the heavy cream if you are watching calories.
As you can see, the possibilities are endless! I hope you try making homemade ice cream at least once, now that you see you don’t even need an ice cream machine.
It’s definitely a treat and you’ll see that there’s nothing quite like homemade ice cream. Tell guests you’re serving them homemade ice cream and they’ll ooh and ahh like you’re the best thing since sliced bread.