Cheesecake Ice Cream

Flipping through The Perfect Scoop I was intrigued by so many of the recipes.

Guinness-Milk Chocolate Ice Cream? You can put beer in ice cream?! Who knew? There's Goat Cheese Ice Cream! Basil Ice Cream!! My eyes were popping out of my head with each page turn.

I kept going back to page 62, though. Cheesecake Ice Cream.

It sounded too good to be true. I love cheesecake and I could tell by the ingredients this would be my kind of cheesecake with both cream cheese and sour cream and *gulp* half-and-half. Then I figured why the heck not?! Now that that was settled, we could get onto more important things!


In a blender, mix:

8 oz. cream cheese
1 cup sour cream
1/2 cup half-and-half
2/3 cup sugar
zest of 1 lemon
pinch of salt

Then, process in your ice cream maker per manufacturer's instructions.

At first I was hesitant at the lemon zest addition. Lemon cheesecake? I just want plain cheesecake! Hearty, cheesy, creamy goodness.

I put it in despite my hesitations and was so glad I did when I tasted it! The lemon is almost unrecognizable. Hidden in the background it gives that burst of tang you're used to in cheesecake without being citrussy. Absolutely perfect. I could bathe in the stuff! (Not really, it only makes 3 cups!)


A little dab'll do ya! It's very heavy, so we were enjoying it a tiny, tiny bowlful at a time.

Until Johnny came up with an ingenius idea. Sandwich the cheesecake ice cream in between graham crackers for a truly authentic cheesecake (with crust!) experience.

Just another reason I love him!