Cheesecake Ice Cream

Nothing says summer more than ice cream.  I like it with pie, stirred in cookie chunks, in a bowl with hot fudge or caramel sauce.  Just about any way you can fix it, I like it.

This recipe is not only easy to make with only 5 simple ingredients, it is mixed up in your blender.  Pour it directly into your ice cream freezer and you are off and running to some great ice cream in less than 10 minutes.  It is so easy there is absolutely no reason not to try it! A perfect way to beat the heat!

You don't have an ice cream freezer?  This is a good reason to invest in on.  I have a Cuisinart freezer that I have been very happy with for several years.  It uses a cylinder that has to be kept in the freezer, has a plastic paddle and it rotates the bowl of the freezer.  No stirring or cranking needed.  Just pour your ice cream mixture in, hit the button and let it do the work right on your kitchen counter. Check it periodically for progress....and a taste...

This recipe makes just a bit more than would fit into my freezer so I just poured the extra bit into a little bowl and shoved it in the freezer.  It won't be around long! 

The mixture tastes like cream cheese frosting.  It will be perfect with my fresh peaches.  I also have visions of other things I could add to this recipe so more to come!   Cleaning the bowl and the paddle was a nice tasty treat.  It is packed and is now in the freezer.  
This recipe is   sheer frozen delight!  Definitely a keeper!

Cheesecake Ice Cream

Ingredients:

2 packages (8 oz) of regular cream cheese
2 cups of regular sour cream
1 cup half-and-half
1 1/3 cups granulated sugar
Zest of two lemons

Directions:

1. Cut each brick of cream cheese into 8 cubes.  Add them to the blender along with all the other ingredients.
2. Puree until smooth.
3. Chill the mixture thoroughly in the refrigerator.
4. Freeze according to the manufacturer's directions for your ice cream freezer.

Tip:  Whether store purchased or homemade, place a sheet of plastic wrap over the ice cream, making sure it has contact with the ice cream before sealing and it will help prevent freezer burn! 

Here are a couple of serving suggestions:

Since it is fresh peach season,a scoop of Cheesecake Ice Cream served atop a blow of sliced peaches is luscious.

If you made the Butterfinger Candy recipe, you can add chunks of the candy as a topping to a scoop of the Cheesecake Ice Cream as another way to  variation.enjoy both the candy and the ice cream.

...and that my friends, is What's Cooking at Cathy's ~ Enjoy!