I have been longing for an ultra creamy, decadent, melt in your mouth, I shouldn’t be eating this kind of ice cream. In August I made a Cheesecake Ice Cream with Blueberry Lime Swirl, and it was one of the creamiest, most delicious ice creams I have ever made. I wanted to recreate the cheesecake ice cream but add a more seasonally appropriate swirl.
That’s where the chocolate and peppermint come in.
I love Nutella, but I usually prefer a dark chocolate spread over the chocolate hazlenut spread. Usually where you can find Nutella, you can find a Dark Chocolate Spread. I got my spread at World Market (though I can’t find it on their website). I also purchased Peppermint Extract online from Chef’s Catalog and have been looking forward to making something with it. It’s very potent, and I even dabbed a bit on my wrists. I love the smell of peppermint and especially love the bright taste.
Cheesecake Ice Cream with Chocolate Peppermint Swirl
Cheesecake Ice Cream
- 4 oz Cream Cheese room temp
- 1 cup Sugar
- 1 large Egg
- 1/2 tsp Vanilla Extract
- 3/4 cup Milk
- 1 1/2 cups Heavy Cream
- Crushed Peppermints optional
Chocolate Peppermint Swirl
- 2 TBS Dark Chocolate Spread
- 2 tsp Peppermint Extract
Cheesecake Ice Cream
- Beat together the cream cheese and sugar until fluffy and smooth. Add the egg and vanilla, mix until creamy and set aside.
- Bring the milk to a boil over medium-low heat. Remove from the heat and add a quarter cup of the milk to the cream cheese mixture and mix until combined and smooth. Continue with 2 more quarter cups of milk and then add the entire mixture back to the pan with the rest of the milk.
- Stir over medium-low heat until thickened slightly (should take around 3 minutes). Remove from heat, strain mixture, and let cool 10 minutes.
- Combine the heavy cream and cream cheese mixture together. Pour into your ice cream machine and freeze according to manufactures instructions. During the last few minutes of churning, add the crushed peppermints if you are using. (I recommend adding them, they provide a nice crunch.)
- When ice cream is thickened and finished freezing, slowly pour in the chocolate peppermint mixture and let 'swirl' a few times in the machine before turning off. (You can also do this by creating layers of the ice cream to a container and adding the syrup between layers , then swirl with a knife a few times.)
Chocolate Peppermint Swirl
- Add the dark chocolate spread and peppermint extract in a microwavable safe bowl, and microwave 10 seconds. Mix together.
Tips and Tricks to make Cheesecake Ice Cream
Ingredients in cheesecake ice cream
The base of cheesecake ice cream is cream cheese. It is very creamy and smooth, and its flavor is enhanced by the addition of butterfat. Cream and milk have different butterfat content, so ice cream made from light cream contains less butterfat than heavy cream. Another important ingredient is flavorings, which can be either natural or artificial. Sometimes, bakeries are also included to add extra flavor. To know more, read on.
Half-and-half should be heated to 175 degrees before freezing to achieve a smoother texture. This process also helps dissolve the sugar and lowers the freezing point of the liquid. Hence, make sure to use high-quality cream when making cheesecake ice cream. Then, prepare the filling according to the recipe. This will ensure that the ice cream has a rich texture. For a creamy consistency, add a few tablespoons of sugar to it.
To prepare cheesecake ice cream, you need to have heavy cream. For the crust, prepare the Jell-O crust. Follow the package instructions to prepare it. Next, you need to prepare half of the cheesecake mix. Add this to the condensed milk. Fold the mixture into the heavy cream until it is stiff. Now, spread the mixture into the prepared pan. If you have extra crust mix, pack it into ice cube molds to freeze the rest.
No yolks in cheesecake ice cream
No yolks in cheesecake ice cream can be a great choice for those trying to make a low-calorie treat that is full of flavor. To make this treat, you can use cream cheese and sour cream, powdered sugar, vanilla extract, and lemon juice to create a creamy base. Depending on how tart or sweet you prefer your cheesecake, you can serve it as is, or top it with fresh fruit or whipped cream swirls. To make it a little more fancy, you can add lemon curd or raspberry filling for an extra sweet treat.
This no yolks in cheesecake ice cream recipe uses an original NY Time Master Ice Cream recipe as its base. Instead of milk, the ice cream is made with cream cheese, which gives it a richer flavor and texture. To prevent salmonella from spoiling the final product, the base is cooked in order to prevent salmonella contamination. Then, the ice cream is chilled thoroughly before churning.
Homemade ice cream has the advantage of being free of preservatives and containing ingredients you can’t pronounce. Cream cheese and egg yolks are two of the key ingredients that give ice cream its richness and creaminess. In order to use egg yolks, you must temper the eggs, which involves gradually raising the temperature of the egg mixture. Avoid mixing the whole mixture at once as it can cause the egg yolks to scramble.
To prepare the filling, soften the cream cheese. In a heat-proof bowl, combine the remaining strawberries with the egg yolks. Stir to combine well and set aside to cool. Meanwhile, whip the cream cheese and add the rest of the sugar. The mixture should chill in the fridge for 4 hours. Once the chilled cream has set, pour the ice cream mixture into the machine and churn according to the manufacturer’s directions.
No churn recipe
No churn cheesecake ice-cream recipes are an easy way to add a special treat to your summer desserts. They use a simple base of sweetened condensed milk, whipping cream, and vanilla extract. Then, add in your favorite fruit, nuts, or extracts to create a unique and delicious treat. You can also add flavorings, such as vanilla or chocolate chips, or even graham crackers.
This no-churn cheesecake ice cream recipe is delicious because it only uses four ingredients. The pure vanilla flavor is perfectly balanced with the tangy tang of cream cheese. The no-churn process means you can make your ice cream in no time at all! Once you’ve whipped up your cheesecake ice cream, you can serve it in different ways and give your guests a delicious treat.
You can top your homemade ice cream with your favorite fruits, or use the cheesecake as the base for other kinds of ice cream. You can even add crushed graham crackers or a drizzle of Nutella before freezing. This ice cream is delicious plain, but you can also top it with fresh fruit, caramels, or fudge sauces. And don’t forget about the cheesecake ice cream pie! This treat is sure to become the best dessert ever!
A No-churn cheesecake ice cream recipe is a delicious way to satisfy your sweet tooth without spending a fortune on an ice-cream maker. You can also make your own ice-cream and store it in your freezer for up to two weeks. It won’t lose any flavor if you leave it in the freezer too long! You’ll still have some delicious homemade desserts to enjoy later!
Strawberry cheesecake ice cream
Strawberries and cheesecake go together perfectly in this decadent ice cream. Fresh strawberries, freeze-dried strawberries and a bit of cheesecake flavor make it the ultimate treat for any strawberry lover. Strawberry cheesecake ice cream is the ultimate way to enjoy summer’s ripe strawberries. Make it at home to enjoy this dessert anytime of the day! Adding strawberries and cheesecake to your ice cream recipe is as easy as pie!
The easiest way to make strawberry cheesecake ice cream is to prepare three components. First, you need a cream cheese base. Then, add crushed graham crackers to the mixture. Then, blend the pureed strawberries with sugar or other sweetener. Stir constantly to prevent curdling. Once the layers have been incorporated, the mixture should look like a traditional strawberry cheesecake. Once it’s completely frozen, you can serve it with a scoop.
To make the ice cream base, first prepare the strawberry mixture. Combine the strawberries, lemon juice and half of the sugar. Allow the mixture to sit for 2 hours. Then, strain the mixture to reserve the juices. Once the mixture is ready, divide the strawberries into two bowls. Leave some of them whole for the topping. Pour the strawberry mixture into the ice cream maker. Let it freeze for at least four hours before serving.
The nutritional information for strawberry cheesecake ice cream recipe is estimated. However, it may vary depending on the cooking method, origin, and freshness of the ingredients. In any case, the nutritional value is indicative of the nutritional value of the dessert. The nutritional value will depend on the amount of strawberry puree and graham cracker crumbles added. The nutritional value of this recipe can vary significantly. This information should be regarded as an example only.
Blueberry cheesecake ice cream
If you are in the mood for a blueberry treat, try making this tasty ice cream recipe. To make the ice cream, you will need a stand mixer or a large mixing bowl. Cook the blueberries for about a minute before you combine the berries and cornstarch. Then, pour the blueberry mixture into the ice cream base, and stir well. Let the ice cream cool for at least 6 hours before serving.
This delicious ice cream recipe is packed with the flavors of a popular dessert. A base of creamy cheesecake ice cream is swirled with a blueberry compote. You can top it off with graham cracker crumbs, if desired. It takes just a couple of hours to prepare a pint of Blueberry Cheesecake Ice Cream. You can also make it without an ice cream maker.
This recipe will fit in a 1.5 quart Cuisinart ice cream maker. It can be doubled or tripled in a larger maker. Typically, you will make about five or six cups of ice cream, depending on your desired consistency. If you want to make your ice cream with more richness, you can use 8 ounces of cream cheese. However, this recipe is not intended to replace regular ice cream.
To make this delicious dessert, you can use sweetened condensed milk, or you can substitute heavy whipping cream with vegan cream cheese. If you are not a fan of dairy products, you can use coconut milk instead. Alternatively, you can use a vegan brand of graham crackers. If you can’t find the graham crackers, use vegan ones instead. And don’t forget to top it off with a few sliced almonds. Sprinkles are always a hit with kids!