Cheesecake Ice Cream – a delicious recipe with gelatin sheet, milk, Liquid, sour cream, Graham Crust, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bloom the gelatin (see page 29).
2
Warm a little bit of the milk and whisk in the gelatin to dissolve.
3
Transfer the gelatin mixture to a blender, add the remaining milk, the liquid cheesecake, sour cream, graham crust, milk powder, and salt, and puree until smooth and even.
4
Dont be stingy on the blending time: you want to make sure the graham crust is completely liquefied; otherwise, your cheesecake ice cream will be missing that flavor.
5
Pour the ice cream base through a fine-mesh sieve into your ice cream machine and freeze according to the manufacturers instructions.
6
The ice cream is best spun just before serving or using, but it will keep in an airtight container in the freezer for up to 2 weeks.
7
Powdered gelatin can be substituted for the sheet gelatin: use 1/2 teaspoon.
104
kcal
Calories
7
g
Fat
3
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 gelatin sheet, 220 g milk (1 cup), 1/2 recipe Liquid Cheesecake (page 149), 15 g sour cream (1 tablespoon), and more.
Yes, Cheesecake Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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