Cheesecake Ice Cream

Name: Cheesecake Ice Cream
Prep time: 10 min
Total time: 5 min
Ingredients: 14 ounces (397g) sweetened condensed milk; 8 ounces (226g) cream cheese, at room temperature; 1 & 1/2 teaspoons vanilla extract or vanilla bean paste; 2 cups (473g) heavy cream; about 1/2 cup graham cracker pieces and crumbs

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Prep Time: 10 minutes

Total: 5 hours, 10 minutes

Servings: 10

Author : Jennifer McHenry

cheesecake ice cream

Ingredients

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14 ounces (397 grams) sweetened condensed milk8 ounces (226 grams) cream cheese, at room temperature1 & 1/2 teaspoons vanilla extract or vanilla bean paste2 cups (473 grams) heavy creamabout 1/2 cup graham cracker pieces and crumbs

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Instructions

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Step 1

Place a 9” x 5” loaf pan or other similarly sized container in the freezer.

Step 2

Using an electric mixer on medium speed, beat together the condensed milk, cream cheese, and vanilla until thoroughly combined and smooth.

Step 3

Place the cream in a separate bowl. Use an electric mixer with a whisk attachment to whip the cream at medium-high speed until stiff peaks form.

Step 4

Fold about a quarter of the whipped cream into the cream cheese mixture, and then gently fold in the remaining whipped cream. Stir in the cookie pieces, saving a handful for scattering over the top if you like.

Step 5

Transfer the ice cream to the cold pan. If you reserved any cookie pieces, sprinkle them over the top. Cover and freeze at least 5 hours before serving.