Cheesecake Ice Cream Recipe (with Video)

Creamy, decadent and delicious, this Cheesecake Ice Cream with fruit swirls will cool and thrill your tastebuds at the same time.

Easily make a couple days in advance with your favorite fruit flavor such as blueberry, raspberry, cherry, strawberry, peach or apricot!

Be sure to check out our other frozen treats, too!

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Cheesecake Ice Cream

Prep time: 15 minutes

Servings: 12

A special thanks to Marcia Stanley, MS, RDN, on behalf of MilkMeansMore.org for this delicious frozen dessert. 

Ice Cream Ingredients:

• 12 ounces cream cheese, cut into cubes
• 3/4 cup sugar
• 1 cup sour cream
• 3/4 cup half-and-half
• 2 teaspoons vanilla
• 1 1/4 teaspoons lemon juice, divided
• 1 dash salt
• 1/3 cup blueberry, raspberry, cherry, strawberry, peach or apricot fruit spread

Directions:

Step 1: In large mixer bowl of electric mixer, beat cream cheese and sugar on medium speed until fluffy. Add sour cream, half-and-half, vanilla, 1 teaspoon lemon juice and salt. Beat on low speed until combined then beat on medium speed until smooth. Cover and refrigerate 2-24 hours, or until cold.

Step 2: Pour cream cheese mixture into 1 1/2-quart ice cream freezer. Freeze according to manufacturer’s directions.

Step 3: In small bowl, stir fruit spread and remaining lemon juice.

Step 4: Spoon about one-third of ice cream into 2-quart food storage container. Spoon about half of fruit spread mixture in dollops over ice cream. Repeat layers. Top with remaining ice cream. Cover and freeze 4-24 hours.

To serve, scoop ice cream into dessert dishes.

Video Instructions

For more ice cream recipes and ideas:

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