I really enjoy making different ice cream recipes for my boys. Some I write down, others do not. Getting lost in the memory of an aging, busy Mama. And, although I try to replicate them, they are not always the same.
This recipe is definitely one that deserved to be written down. You can use this as a base to build upon. Add your favorite topping swirled inside. Flavor it chocolate, raspberry or peanut butter…there is no end to the awesomeness that can be make with this recipe. The ice cream seemed to melt slower than regular ice cream. When allowed to get hard in the freezer, I was able to make curls and form this cup to nestle Blueberry Compote inside.
Cheesecake Ice Cream
Ingredients
- 4 cups whole milk
- 1 cup heavy whipping cream
- 8 oz. neufchatel or cream cheese, homemade
- 1 cup sugar
- 1 oz. box Sugar Free * Fat Free Jello Cheesecake Instant Pudding Mix
- 2 – 4 packets True Lemon Crystals, optional
- extracts, fresh fruit, pie filing or compote, optional
Directions:
Blend Neufchatel cream cheese, sugar and 2 cups milk in blender until smooth. Pour into a bowl and stir in remaining milk, heavy cream, True Lemon, and cheesecake pudding mix until smooth. Refrigerate 2 hours or until chilled. Pour into ice cream cylinder and make according to your machine’s instructions. Eat now or put ice cream in air tight freezer proof container and freeze until hard. Enjoy!
