Cheesecake Ice Cream

Have you ever ordered something from a restaurant and thought to yourself, hmm…I would like to make this at home. I know I have. Especially if I liked it, but don’t want to pay the hefty price, as well as saving a few calories.

I recently saw an offer for a new copycat cookbook and I jumped at the chance to get it. Ron Douglas has tons of recipes in this book and on his website for many copycat recipes from many chain restaurants.

As I glanced through the book, I realized that most of the recipes in the book were things I wouldn’t normally order from those restaurants. Nor were the restaurants anywhere near me.

You see, where I live, there are plenty of restaurants, but not most of the chain restaurants that were mentioned in the book.

I did see a recipe for a cheesecake ice cream originally from Baskin Robbins. Just my luck! There are 2 close by! There used to be one right around the corner from me, but not anymore…the whole thing became a Dunkin Donuts.

I started making the batter, and realized I didn’t have enough heavy cream as the recipe originally stated. It called for 2.5 cups cream, but I only had 2 cups. I found that as an odd amount to add into the recipe, because that would either leave you with lots of cream left, or not have enough if you bought a smaller container. Since I didn’t want any leftovers, I just used the 2 cups of cream. I also used medium eggs since I reduced the amount of cream, but it might not make a difference using large eggs.

When the ice cream maker finished churning, I ended up licking up the excess and I was in love! It tasted so good! I couldn’t wait to try the final results after it froze some more in the freezer. Yes, I know it isn’t exactly as the recipe stated, but why not make it better than the real thing instead of just like it?

Meanwhile, I tried the scoop I bought from Baskin Robbins. I wasn’t too impressed. I thought the ratio was a little off. It tasted more like milk than cream cheese. I was starting to think that my little adaptation was even better than the original. It looked like it was the same color and consistency as my little homemade batch, but the tasted was different.

Once my own batch was ready, I couldn’t wait to try it! It was awesome! Not exactly the same recipe as instructed, but tasted even better than store bought. It was a little tarter because different ratio ingredients, and a whole lot better.

I brought some over for my sister to try, and she thought the store bought ones had little bits of cheesecake in it. I thought it was just bigger chunks of graham cracker. She liked the consistency of the store bought one better, but the tastes of the homemade version. Next time I will make courser crumbles of the graham crackers, and add more as well.

 

Cheesecake Ice Cream
adapted from: America’s Most Wanted Recipes
printable recipe

ingredients:
2 cups heavy cream, divided
1 1/4 cups sugar
2 eggs, beaten (I used medium eggs, but using large shouldn’t affect this)
12 oz cream cheese (1 1/2 packages), softened
1/2 tsp finely grated lemon zest
1 scant TBSP lemon juice (about half a lemon)
1 tsp vanilla extract
3 graham crackers, crumbled into chunky bits (I would add more next time)

directions:
In a large bowl, beat softened cream cheese until smooth.

In a saucepan, combine 1 1/2 cups of cream, sugar and eggs. Cook and stir on medium heat until it comes to a boil.

Slowly beat in the hot cream mixture into the cream cheese until combined. Use a whisk to fully mix everything together if needed.

Cover the bowl and refrigerate until mixture is cool. I left it in the fridge for about 24 hours.

After chilling, add in remaining cream, lemon juice, zest, and vanilla extract. Freeze in ice cream maker per the manufacturer’s instructions.

Fold in graham cracker crumbs. Pour into a freezer safe container and let set for 4 hours before serving.