Cheesecake Ice Cream

May 14, 2015

With the Jewish holiday of Shavuot coming up its pretty customary to make a cheesecake and eat ice cream and other dairy yumminess. But I got to thinking, why not make cheesecake ice cream?

So I scoured the web and settled on this recipe from Nigella.  I tweaked it a bit since my ingredients were slightly different. Despite the differences it came out so delish!

Here is my recipe.


  • 175ml milk
  • 200g castor sugar (I cannot find castor sugar in Israel, so I took 200g brown sugar and whizzed in in my blender until it resembled castor sugar)
  • 350g cream cheese (I used a ‘New York’ cream cheese which is kind of salty)
  • Splash of vanilla
  • 1 large egg
  • 3 tablespoons lemon juice
  • 250ml dessert cream
  • biscuits for decorating


  • Bring milk to a simmer.
  • While milk is heating, beat sugar, cream cheese, vanilla and the egg until smooth.
  • Once milk is heated, add the milk to the sugar mixture and whisk very quickly so the egg doesn’t scramble.
  • Return the mixture to the stove top and simmer while continuously stirring until the custard thickens.
  • Remove from heat and leave to cool to room temperature.
  • Once cool, place in the fridge for an hour or two to start chilling.
  • Lightly whip the cream and gently fold it into the chilled custard.
  • Add the lemon juice and mix gently.
  • Now you can add the mixture to your ice cream machine and churn as per instructions or if you don’t have one, transfer the mixture to a freezer proof dish, cover and place in the freezer for at least 3 hours, removing the dish and stirring the ice cream every hour or so to prevent ice crystals from forming.
  • Serve with crushed biscuits sprinkled on top or as a filling between two flat biscuits.
Not the best photo, kids devoured the ice cream before I could get a better shot

Not the best photo, kids devoured the ice cream before I could get a better shot



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