Recipe by Robert
"Great ice cream recipe, perfect with your favorite berries."
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lowfat 1% milk
2 (8 ounce) packages
reduced fat cream cheese, softened
1 1/2 cups
This ice cream is wonderful! The suggestion to mix it in the blender was great because it made the batter so fluffy. I added a swirl of strawberry glaze while it was still soft and in the storage container. It even got rave reviews from a picky eater in the family. Thank you, Robert! This is keeper =)
I was hoping for a fresh ice cream with good taste & texture. Something light and non-descript in flavor. This one is not a keeper.
Pros: Easy enough to make - no cooking. Common ingredients - no special trips to the store to make it. Has a great consistency and texture.
Cons: Has a weird after taste, almost a bite to it. Doesn't taste like "cheese cake" at least none I've ever had.
This was excellent. I swirled in strawberry preserves and graham cracker crust pieces.
Made a few changes: used 2 cups milk and 2 cups whipping cream. Used butterscotch liqueur instead of triple sec. Turned out great. Smooth and tastes just like cheesecake. Can't wait to make again.
This is my first time making ice cream after purchasing the Cuisinart ice cream maker recommended by America’s Test Kitchen. As a personal preference, I omitted the Triple Sec and increased the vanilla extract which worked out great for us. I topped it with strawberries and it did remind us somewhat of cheesecake. My daughter was impressed that I could make such terrific ice cream. What’s really nice about this recipe, besides being yummy, is the ingredients are readily available in your pantry.
Absolutely think this is fantastic! One little thing though is that I did leave the triple sec out (might be more than a little thing?). I wanted vanilla flavored cream cheese. It's like i'm eating cheesecake in a cone! Thanks SOOO much for sharing the recipe. I've made this one time before today and now that the heat is back...I've been asked to make it again....Will do! Thanks!
very delish and easy to make. I used 3cups 2%milk and 1cup heavy cream (had to get rid of from another ice cream recipe) I also used full fat cream cheese, as this is all I had. Didn't have triple sec so I just omitted it and upped the vanilla. The only con is I didn't have a blender big enough for everything, but did it in 2 batches. maybe next time half the recipe. Also folded graham crackers at the end and tasted just like cheesecake.
Top notch recipe. Loved the texture. Will try again but substitute Baileys for triple sec.
* Percent Daily Values are based on a 2,000 calorie diet.
Cheesecake Ice Cream
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 50
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