One of the best ice cream flavors that I have experienced in US has to be the cheesecake ice cream – deliciously creamy white ice cream with chunks of real cheesecake, and topped with a sweet & tart raspberry sauce has to be close to Ambrosia! So when I came to know that it was not hard to replicate, I had to give it a try. I was amazed to see that it is such a simple recipe, and eggless too. I guess with all that cream cheese, sour cream and mascarpone cheese that goes in there, no one would miss eggs! By itself, the cheese ice cream is white and pure, smooth and creamy, with a hint of vanilla, so its recommended to add some toppings – fresh Blueberry Sauce, or a seasonal Raspberry-Rhubarb sauce would be ideal. For a more classic combination, mix in some chopped nuts and chocolate chips, and finish with a generous helping of Chocolate Ganache. Recipe and photo courtesy of Dhivya from Chef in You
When it comes to Ice Creams, I usually don’t have the patience to wait out overnight, plus, everyone loves soft-serves in our family, especially the little one. So I just freeze mine for a couple hours, and its ready to relish. To make it more authentic, you could chop a cheesecake into tiny cubes and mix it in right before serving, just like they do at Coldstone Creamery. Just make sure you don’t pound it too hard, or you’ll be left with more milk than ice! This is a very versatile ice cream recipe, albeit, a bit higher in calories than some other counterparts. But as long as you are not on a strict diet, go ahead and enjoy this one, because it is really worth the weight gain.
Cheesecake Ice Cream (Eggless)
Prep Time: 1 hour
Freeze Time: 6+ hours
12 ounces cream cheese, room temperature, cut into 2-inch pieces
1 cup granulated sugar
1/2 tsp salt
1/4 cup mascarpone, room temperature
1 cup whole milk, room temperature
2 tsp pure vanilla extract
1/4 cup sour cream, room temperature
With a hand mixer (or a stand mixer) , mix the cream cheese until very smooth. Gradually add the sugar and the salt and mix until homogeneous.
Now add the mascarpone to the running Mixer and blend until it is well combined into the cream cheese mixture. Slowly add in the milk and the vanilla.
Finally, add the sour cream. If you are using the stand mixer then use the “Fold” function to blend the sour cream in along with the rest of the ingredients. Blend until is becomes smooth, almost like runny frosting.
Now cover this mixture with a plastic wrap and refrigerate it for at least 2 hours.
Proceed with Ice Cream Maker
Churn the refrigerated mixture in an ice-cream maker as per your manufacturer’s instruction. Ideally, churn it for about 20 minutes, then transfer to another container, cover with plastic wrap and freeze for more than 6 hours, for a firm ice cream that can be easily scooped. For a soft-serve, you can freeze for about 1 hour.
Allow it to thaw a bit before serving. Top it with homemade raspberry sauce and some fresh berries, or any other topping that you like.
This recipe is highly versatile, and will work with many ice cream flavors. Just customize it to suit your needs. In fact, its a great recipe to make ahead-of-time. Freeze the cheesecake ice cream for as long as a month, just thaw it and top it with your favorite fruit sauce before serving.