Recipes‎ > ‎

Cheesecake Ice Cream

Cheesecake Ice Cream
Adapted from The Perfect Scoop by David Lebovitz
Makes about 3 cups

1 package (8oz) of full fat cream cheese
1 cup full fat sour cream
½ cup half-and-half
2/3 cup granulated sugar
Zest of 1 lemon
Pinch of salt

1. Cut cream cheese into small cubes. Add to blender or food processor, along with sour cream, half-and-half, sugar, lemon zest, and salt. Puree until smooth.
2. Chill mixture thoroughly in refrigerator, then freeze in ice cream maker according to manufacturer’s directions.

Brought to you by The Busty Baker (
Original Post:

Back to Recipe Home Page