CHEESECAKE ICE CREAM
Make and share this Cheesecake Ice Cream recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 1h10m
Yield 1 quart
Number Of Ingredients 8
Steps:
- In a bowl, beat the sugar and cream cheese until smooth and creamy; beat in the egg and vanilla; set aside.
- Bring the milk to a boil in a medium saucepan; slowly beat the hot milk into the cheese mixture.
- Pour the entire mixture back into the pan and place over low heat.
- Stir constantly with a whisk or wooden spoon until the custard thickens slightly (don't let the mixture boil or the egg will scramble).
- Remove pan from heat and pour the hot custard through a strainer into a large clean bowl.
- Let the custard cool slightly, then stir in the lemon zest and cream.
- Cover and refrigerate until cold or overnight.
- Stir the chilled custard; freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's directions, adding the crumbled graham crackers to the machine when the ice cream is semifrozen; allow the machine to mix in the crackers.
- When finished, the ice cream will be soft but ready to eat.
- For firmer ice cream, transfer mixture to a freezer-safe container and freeze several hours.
- *White Chocolate Cheesecake Ice Cream: omit the lemon zest; add ½ cup melted white chocolate to the custard along with the vanilla; proceed as directed.
- *Oreo Cheesecake Ice Cream: omit the lemon zest; substitute crumbled oreos for the graham crackers; proceed as directed.
Nutrition Facts : Calories 2700.9, Fat 185.4, SaturatedFat 113.2, Cholesterol 851, Sodium 758.9, Carbohydrate 239.4, Fiber 1, Sugar 208.3, Protein 29.7
CHOCOLATE HAZELNUT ICE CREAM CHEESECAKE
No one will guess that this easy, rich and creamy no-cook, make-ahead cheesecake uses only 4 ingredients - ideal for a dinner party
Provided by Barney Desmazery
Categories Dessert
Time 15m
Number Of Ingredients 4
Steps:
- Put the cornflakes and half a jar of chocolate hazelnut spread in a bowl and beat to combine - don't worry about breaking up the cornflakes. Press the mix into the base of a 23cm springform tin.
- In a separate bowl, beat the cream cheese until smooth, then fold in the remaining chocolate hazelnut spread. Smooth onto the cornflake base, wrap tightly in cling film and freeze overnight.
- Remove from the freezer 30 mins before serving, or until you can cut it easily with a sharp knife. Serve in slices with hazelnuts sprinkled over. Will keep in the freezer for up to 1 month.
Nutrition Facts : Calories 542 calories, Fat 33 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 42 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
MASTER RECIPE FOR RICH AND CREAMY CHEESECAKE
Make this creamy, decadent dessert, then add zest with new flavors.
Provided by USA WEEKEND Pam Anderson
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 4h35m
Yield 12
Number Of Ingredients 10
Steps:
- Adjust oven rack to middle position, and heat oven to 325 degrees. Brush interior of a 9-inch springform pan with butter. Add crumbs of choice and tilt pan in all directions to evenly coat, or line pan sides with ladyfingers. Tear off two long strips of heavy-duty foil, overlap in a cross pattern, and set the pan in the middle. Bring up sides, crimping around exterior top of the pan and forming a tight seal. Set it in a roasting pan large enough to hold it.
- Beat cream cheese with an electric mixer until smooth. Gradually add sugar and beat on medium speed until fully incorporated. Scrape down bowl sides and beat again until smooth. Add eggs, one at a time, scraping down bowl after each addition to ensure a creamy batter. Slowly beat in vanilla, then cream and sour cream. (Meanwhile, bring tea kettle of water to a boil, then turn off heat.)
- Pour batter into prepared pan. Set the roasting pan on oven rack and pour in enough boiling water to come halfway up the side of the springform pan. Bake until cake perimeter is set but center still jiggles, about 40 minutes (some flavor variations will take longer). Turn off heat and leave oven door ajar; let cheesecake sit in oven so the residual heat continues to cook it, about 30 minutes.
- Remove pan from water; set on a wire rack. Let cool to room temperature. Cover and refrigerate until well-chilled, about 3 hours (can be refrigerated up to 4 days). Run a sharp knife around the edge of the pan, loosen the spring siding and serve.
Nutrition Facts : Calories 346.9 calories, Carbohydrate 23.9 g, Cholesterol 135 mg, Fat 25.3 g, Fiber 0.1 g, Protein 6.9 g, SaturatedFat 15.3 g, Sodium 212.9 mg, Sugar 17.4 g
BLUEBERRY CHEESECAKE ICE CREAM
After sampling this flavor at an ice cream stand, I kept trying to duplicate it until it was just right. This blueberry cheesecake ice cream is a hit! -Melissa Symington, Neche, North Dakota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 quarts.
Number Of Ingredients 16
Steps:
- In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled., In a large bowl, combine the cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 15x10-in. baking pan. Bake at 350° until lightly browned, 10-15 minutes. Cool completely on a wire rack., Meanwhile, in a large bowl, whisk the ice cream ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Whisk before adding to ice cream freezer (mixture will have some lumps)., Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce 3 times; swirl. Freeze.
Nutrition Facts : Calories 459 calories, Fat 30g fat (18g saturated fat), Cholesterol 101mg cholesterol, Sodium 252mg sodium, Carbohydrate 47g carbohydrate (37g sugars, Fiber 1g fiber), Protein 3g protein.
CREAM CHEESE ICE CREAM
This is hands-down the best homemade ice cream I've ever eaten. It tastes like cheesecake with a refreshing hint of lemon.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1-1/2 quarts.
Number Of Ingredients 7
Steps:
- In a large saucepan, heat the cream and milk to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat. Whisk in cream cheese until smooth. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in lemon juice and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2-4 hours before serving.
Nutrition Facts : Calories 273 calories, Fat 16g fat (10g saturated fat), Cholesterol 87mg cholesterol, Sodium 135mg sodium, Carbohydrate 25g carbohydrate (25g sugars, Fiber 0 fiber), Protein 5g protein.
BREYERS® COOKIE CRUST ICE CREAM CHEESECAKE RECIPE BY TASTY
Here's what you need: unsalted butter, granulated sugar, packed light brown sugar, Breyers® Chocolate Ice Cream, large egg, vanilla extract, baking soda, kosher salt, all-purpose flour, cocoa powder, granulated sugar, cream cheese, Breyers® Natural Strawberry Ice Cream, vanilla extract, fresh strawberries, large strawberries, Breyers® Vanilla, Chocolate, Strawberry Ice Cream
Provided by Breyers®
Categories Desserts
Yield 8 servings
Number Of Ingredients 17
Steps:
- Make the cookie crust: Line 2 baking sheets with parchment paper.
- In a large heatproof bowl, microwave ½ cup butter until melted.
- Add the granulated and brown sugar, and mix with an electric hand mixer on low speed until well combined and creamy. Add the melted Breyers® Chocolate Ice Cream and mix until smooth. Add the egg, vanilla, baking soda, and salt, and mix until smooth.
- Gradually add the flour, then the cocoa powder, beating until incorporated.
- Using a 2-tablespoon ice cream scoop, scoop the cookie dough onto the prepared baking sheets, spacing about 2 inches apart. You should have 12 cookies per sheet, for a total of 24 cookies. Cover the baking sheets with plastic wrap and chill in the refrigerator for at least 1 hour, up to overnight.
- Preheat the oven to 350°F (180°C).
- Take the baking sheets out of the refrigerator and remove the plastic wrap. Using your palm, gently flatten the cookies slightly to about ¾ inch thick and no longer rounded on top.
- Bake the cookies for 9-10 minutes, until set. Remove from the oven and let cool completely.
- Working in batches, add 18 of the cookies to a food processor and pulse into crumbs. Transfer the crumbs to a medium bowl. Reserve the remaining cookies for later or use to garnish the finished cheesecake.
- Melt the remaining ½ cup butter, then pour into the bowl with the crumbs. Mix until well incorporated and the crumbs are moistened.
- Line the bottom of a 9-inch springform pan with parchment paper. Pour the cookie crumb mixture into the pan and press evenly against the bottom with your fingers. Freeze for 1 hour.
- Make the cheesecake filling: Add the sugar and cream cheese to a large bowl. Whip with an electric hand mixer until smooth and fluffy.
- Add the melted Breyers® Natural Strawberry Ice Cream and vanilla, and mix until well combined.
- Fold in the chopped strawberries.
- Pour the cheesecake filling over the frozen cookie crust, then return to the freezer for at least 4 hours, or until ready to serve.
- Remove the frozen cheesecake from the freezer and release the springform.
- Arrange the sliced strawberries in a circular pattern on top of the cheesecake. If the cake is starting to melt, return to the freezer for 30 minutes before continuing to the next step.
- Scoop the Breyers® Vanilla, Chocolate, Strawberry Ice Cream onto the center.
- Slice, drizzle with melted chocolate, and serve immediately.
- Enjoy!
Nutrition Facts : Calories 1269 calories, Carbohydrate 124 grams, Fat 79 grams, Fiber 5 grams, Protein 19 grams, Sugar 97 grams
ICE CREAM CHEESECAKE
A dessert recipe from my " Summertime favorites" Recipe folder! This is very simple to put together. Plan ahead, this needs to freeze thoroughly in the freezer for 6 or more hours. You may certainly make this a day ahead, just cover the pan tightly with foil if leaving in the freezer overnight. For a less tart taste, reduce the limeade to half. If you are using the full amount of limeade, you might want to consider increasing the sugar amount for a sweeter taste, as it it very tart!... Limeade is the same idea as frozen lemonade concentrate only in lime flavor, it is available in all stores. Careful not to let the ice cream get too soft, or it will loose it's texture when refrozen again. I have even added grated chocolate into the cheesecake mixture, use your imagination! You will love this!
Provided by Kittencalrecipezazz
Categories Frozen Desserts
Time 6m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 450°F.
- Prepare a 10-inch springform pan.
- Crush pretzels before measuring them, then press into the bottom of a springform pan.
- Bake for 8 minutes.
- Remove from oven, and cool completely.
- For the cheesecake: combine 1 cup sugar with the cream cheese, and beat until smooth; add in the cottage cheese, sour cream and limeade (use half for a less tart taste); beat well until thoroughly combined.
- Soften the ice cream, and fold the cheesecake mixture into the ice cream.
- Spread mixture over the pretzel crust in the pan.
- Cover with plastic, and freeze a minimum of 6 hours or until thoroughly frozen.
Nutrition Facts : Calories 1005.7, Fat 51.8, SaturatedFat 32.3, Cholesterol 220.1, Sodium 949.7, Carbohydrate 121.3, Fiber 1.4, Sugar 80.7, Protein 15.8
CHEESECAKE ICE CREAM
Great ice cream recipe, perfect with your favorite berries.
Provided by Robert
Categories Desserts Frozen Dessert Recipes Ice Cream
Time 1h15m
Yield 16
Number Of Ingredients 6
Steps:
- Place milk, cream cheese, sugar, triple sec, vanilla extract, and salt into a blender; blend until smooth. Freeze in the bowl of an ice cream maker according to the manufacturer's instructions.
Nutrition Facts : Calories 185.4 calories, Carbohydrate 26.2 g, Cholesterol 18.4 mg, Fat 5.6 g, Protein 5.1 g, SaturatedFat 3.5 g, Sodium 116.6 mg, Sugar 21 g
COOKIES AND ICE CREAM CHEESECAKE
Wow your family and friends with a Cookies and Ice Cream Cheesecake. This Cookies and Ice Cream Cheesecake is reminiscent of cookie dough ice cream.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- Crush 20 cookies to form fine crumbs; mix with butter until well blended. Press onto bottom of 9-inch springform pan. Chop 16 of the remaining cookies.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add ice cream; mix well. Stir in chopped cookies; pour over crust.
- Freeze 4 hours or until firm. Remove from freezer 10 min. before serving; let stand at room temperature to soften slightly. Top with remaining cookies.
Nutrition Facts : Calories 370, Fat 23 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 55 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0.8161 g, Sugar 0 g, Protein 4 g
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