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Cheesecake Ice Cream with Chocolate Peppermint Swirl

Adding a little sugar to your milk and half-and-half will make the ice cream a smoother texture. This will also lower the freezing point of the liquids. To make the best cheesecake ice cream, you should heat the milk and half-and-half to 175 degrees. This will dissolve the sugar and lower the freezing point. After the mixture has been heated to the desired temperature, add the remaining ingredients, including the strawberries.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 serves
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Method Video Notes

Ingredients
  

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

Method
 

Cheesecake Ice Cream
  1. Beat together the cream cheese and sugar until fluffy and smooth. Add the egg and vanilla, mix until creamy and set aside.
  2. 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.
  3. Stir over medium-low heat until thickened slightly (should take around 3 minutes). Remove from heat, strain mixture, and let cool 10 minutes.
  4. 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.)
  5. 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
  1. Add the dark chocolate spread and peppermint extract in a microwavable safe bowl, and microwave 10 seconds. Mix together.

Video

Notes

The cheesecake ice cream is so creamy and it actually tastes like you are licking cheesecake, in a good way. A great way. The chocolate peppermint swirl is a great addition. When it starts to melt the whole bite has a nice, subtle, peppermint flavor, but the small pieces of chocolate and peppermint bits are the best. If you have an ice cream maker, I totally reccomend making this ice cream. And if you don't like peppermint, maybe the blueberry lime swirl version is more up your alley?