Cheesecake Ice Cream

It seems my wishes have been granted. No more sweltering hot weather! At least not today. Right now it’s a gorgeous, sunny 79 degrees outside. Absolute perfection. Now THIS is the type of weather I like! A Goldilocks kind of day. Not too hot, not too cold. Not too windy, not too humid. Just right. But don’t think that means I’m going to stop eating my ice cream now that it’s a nice cool day. It just means I’ll sit outside and truly enjoy it today! Ice Cream Week continues with Day 2--Cheesecake Ice Cream!

While I’ve never been a big fan of plain cheesecake, assuming it was too boring, I may be rethinking that idea now. This ice cream is anything but plain and boring! With a tang from the cream cheese and sour cream and a burst of freshness from the lemon zest, it’s absolutely delicious! It’s creamy, rich, and smooth. And seriously easy to whip up. Just six ingredients thrown in the blender, and voila! You’re practically done.

I didn’t have any vanilla ice cream to pair with my Peach Cobbler while I was gobbling it up, so I topped it with a couple scoops of cheesecake ice cream instead. Holy jeez. Talk about a step up! I’m totally making this my new ice cream accompaniment for all future pies, cobblers, brownies… Pretty much anything you can pair ice cream with! It’s definitely a keeper.

Keep checking back the rest of the week for more great ice cream recipes! I've already made:

• "Hot" Chocolate Ice Cream

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Cheesecake Ice Cream
Adapted from The Perfect Scoop by David Lebovitz
Makes about 3 cups



1 package (8oz) of full fat cream cheese
1 cup full fat sour cream
½ cup half-and-half
2/3 cup granulated sugar
Zest of 1 lemon
Pinch of salt

1. Cut cream cheese into small cubes. Add to blender or food processor, along with sour cream, half-and-half, sugar, lemon zest, and salt. Puree until smooth.
2. Chill mixture thoroughly in refrigerator, then freeze in ice cream maker according to manufacturer’s directions.