Rich & Creamy Cheesecake Ice Cream Recipe - Creations by Kara (2024)

FAQs

What makes ice cream rich and creamy? ›

As you churn ice cream, individual water molecules turn into ice-crystal seeds — which is what makes cream freeze. The higher the fat content, the more time you have to churn before these ice crystals congregate, resulting in creamier final texture.

The cream cheese helps create an ice cream with a denser, smoother texture. As explained by TASTE, cream cheese acts as a stabilizer in ice cream, preventing water from seeping out of the milk and cream as well as preventing the formation of ice crystals that detract from ice cream's creaminess.

Directions. Place milk, cream cheese, sugar, triple sec, vanilla extract, and salt into a blender; blend until smooth. Freeze in the bowl of an ice cream maker according to the manufacturer's instructions.

Eggs leverage the fat already present in the ice cream base (the butterfat in cream and milk) and make it work even further for a creamier texture. But wait, there's more! Egg yolks also improve the stability of an ice cream, reducing its tendency to melt before you can get it from freezer to cone to mouth.

Ice cream containing lots of tiny ice crystals feels smoother and creamier than ice cream that is equally thick but with fewer, larger crystals. Constant churning helps keep the crystals moving as they chill, so they have less time to attach to one another and form clusters that would interrupt a creamy mouth-feel.

The kind of sugar you add also matters. High-viscosity liquid sweeteners like honey, glucose syrup, and yes, good 'ol corn syrup make for a more viscous base, which translates into chewy richness in churned ice cream.

If you have ever made ice cream, you already know what goes into it, ingredients such as milk, cream, and sugar. But there is one main ingredient that you may not have thought about, probably because you can't see it—air.

The most common ones used in ice creams are guar gum, cellulose gum and carob bean gum. They are used to reduce ice crystal growth, deliver flavour cleanly, increase smoothness, body and creaminess and slow down melting. They also help hold the air bubble structure together and give the ice cream a better texture.

We've created a new way to indulge in your favorite dessert. Our New York Cheesecake Ice Cream is a smooth and creamy blend of cheesecake ice cream and swirls of graham cracker ribbons.

Does cheesecake ice cream taste like cheesecake? ›

It really does taste just like cheesecake frozen into perfectly scoopable bites of ice cream.

Cheesecake can be made with different cheeses including Cream Cheese, Neufchatel Ricotta Cheese, and Mascapone . Although not cheeses, many cheesecake recipes also use Sour Cream and in many European countries Quark is used.

Adding thickening agents, such as egg yolks, cornstarch, gelatin, tapioca starch, or even Junket tablets, enhances the texture and elevates the overall ice cream experience. Remember, making homemade ice cream is as much an art as it is a science.

Conventional ice cream purchased at the grocery store may contain chemical additives that homemade ice cream does not. These additives are used to prolong the shelf life of store-bought ice cream and enhance the color and flavor.

The butterfat contributes its own delicious, rich, creamy flavor to ice cream. So higher fat ice creams will be richer and creamier with a long, lingering creamy aftertaste. And lower fat ice creams will be lighter and cleaner with a more short-lived aftertaste.

Ice cream is full of vitamins and nutrients

13 to be exact, including vitamin A, vitamin D, calcium, protein, and more! Your chosen ice cream flavor can add even more nutrients.

Sugar, corn syrup or honey, as well as gelatin and commercial stabilizers, can all keep your ice cream at a softer consistency. Ice cream also stays softer when you store it in a shallow container, rather than a deep tub, and cover the surface of the ice cream with plastic wrap to keep ice crystals from forming.

By binding with liquids, sugar molecules prevent an ice cream base from fully freezing into crunchy ice. That is, the more sugar you add, the softer and less icy your batch will be. The kind of sugar you add also matters.