Have your cheesecake and eat it too with our Cheesecake Ice Cream Recipe. This Cheesecake Ice Cream Recipe combines two favorites into one great dessert.
What You Need
Original recipe yields 1 serving
1/2 cup plain full-fat Greek-style yogurt
4 oz. (1/2 of 8-ounce pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
Pinch of salt
Juice of one lemon (approx. 2 teaspoons)
1 tsp. vanilla
1 cup whole milk
1 cup heavy whipping cream (can substitute half-and-half to reduce the fat)
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Let's Make It
Prep ice cream maker according to instructions (Mine requires freezing the canister for 24 hours prior.)
In a large bowl, whisk together the yogurt, cream cheese, sugar, salt, lemon juice and vanilla until smooth.
Stir in milk and heavy cream (or half-and-half).
Pour into ice cream maker and follow instructions. Great eaten the first day, even better the next!
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.