This sour cheesecake ice cream is absolutely amazing. It is prepared using the same components as a vanilla cheesecake filling. If you’d like, top each serving with crushed Graham crackers and your preferred berries.
| Prep Time: | 15 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 16 |
| Yield: | 2 quarts |
Ingredients
- 1 quart lowfat 1% milk
- 2 (8 ounce) packages reduced fat cream cheese, softened
- 1 ½ cups white sugar
- ⅓ cup triple sec
- 1 tablespoon vanilla extract
- 1 pinch salt
Instructions
- Place milk, cream cheese, sugar, triple sec, vanilla extract, and salt into a blender; blend until smooth. Freeze in the bowl of an ice cream maker according to the manufacturer’s instructions.
Reviews
I think that I would like to give this a five star rating because I have never heard the recipe. I did not make any changes but if I were to change the recipe I would add a little more milk to it.
For mature audiences only ice cream. We made it with Cointreau, as opposed to tripple sec. VERY interesting flavor and as others have noted, Cheescake Ice creams do leave you with an after taste, but the alcohol seem to mitigate that affect. Also, we make all our ice cream with fresh Alpine Goat Milk, as was the cheese. We also gave a pint to our neighbor, which made them much more friendly.
Really good and really easy. Changes I made were cutting the recipe in half, used whipping cream and milk instead of just milk and left out the triple sec. I’m assuming the triple sec was to help prevent the ice cream from freezing into a solid block (alcohol doesn’t freeze). But that issue was resolved by upping the fat content with the cream. Definitely making this again, and not cutting the recipe in half this time.
my family thanks you for this recipe! I used cashew milk instead of 1% milk because it’s what I had handy, I didn’t use quite a whole1/3 cup of triple sec because my teenage daughter wanted me to omit it all together. I love the idea f mixing it all in the blender and might do that for other ice cream recipes as well! it froze to a wonderful creamy soft serve consistency and I couldn’t decide what cheesecake topping to use so we all had different – cherries, strawberry, carmel, and peanutbutter.
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.
Very good, easy recipe. I left out the triple sec and added strawberries and blueberries. YUM!
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!
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.
This was excellent. I swirled in strawberry preserves and graham cracker crust pieces.
Good
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 =)