Cheesecake Ice Cream

July 30th is National Cheesecake Day! This is a perfect way to celebrate and stay cool- mmmm, make sure you workout first!

Cheesecake Ice Cream                            Yield: 1 quart


8 oz. cream cheese, softened

½ cup sugar

½ cup milk

¾ cup heavy whipping cream

¼ cup sour cream

¼ cup graham cracker crumbs

Pinch of salt

1 tsp vanilla extract

            1.) Cream the softened cream cheese with the sugar until you have no lumps.  Then add in the rest of the ingredients and continue mixing until it is all combined. Scrape down the sides of the bowl as you go along so that everything is mixed well.

            2.) Pour the mixture into your ice cream maker. Let churn until it looks like soft serve.  Package into a container with a lid and let freeze until hard. 

We are going to serve our with some strawberry topping and chocolate sauce-both homemade, of course!

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Linda Cerf August 01, 2012 at 08:10 AM
I will need to try this...catch Chef Kate at the Evergreen Park Library often during the year both helpful and quite entertaining you will soon find her to be. Extremely cheerful and always enjoys the interaction of the crowd. Catch her especially on her cookie days near the Christmas holiday which is my favotire. Sign up soon when she comes around also at other local libraries. You will enjoy her warmth as a person as well as her recipes.
Kate Bradley August 01, 2012 at 12:24 PM
Thank you for making my ego swell, Linda! I love going to the libraries and doing the classes. Sharing my recipes and food makes me happy. I hope you are inspired to try the ice cream and then try other flavors. Why buy it when you can make it?! Happy cooking, Chef Kate


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