Cinnamon Cheesecake Ice Cream
Indulge in the rich, velvety perfection of Cinnamon Cheesecake Ice Cream, the ultimate dessert fusion of creamy cheesecake and warm, spiced cinnamon. This no-cook ice cream recipe captures the tangy decadence of cream cheese, blended seamlessly with heavy cream, whole milk, and a touch of lemon juice for a perfectly balanced flavor. With the addition of ground cinnamon and a hint of vanilla, every bite offers a cozy, spiced twist that's complemented by buttery graham cracker crumbles folded in for texture. Requiring just 20 minutes of hands-on prep and an overnight chill, this homemade frozen treat is a dream for cheesecake lovers and ice cream enthusiasts alike. Serve this irresistibly creamy dessert as-is, or garnish with extra graham cracker crumbs for an elegant finishing touch. Perfect for anytime you crave a balance of indulgence and nostalgia!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 8 oz Cream cheese
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 0.25 cup Light brown sugar
- 2 tsp Ground cinnamon
- 2 tsp Pure vanilla extract
- 1 tbsp Lemon juice
- 0.25 tsp Salt
- 0.5 cup Graham cracker crumbs
- 2 tbsp Unsalted butter (melted)
Instructions
In a medium mixing bowl, mash the cream cheese with a spatula until smooth and creamy.
Add the granulated sugar, light brown sugar, and ground cinnamon to the cream cheese. Mix well until fully combined.
Pour in the heavy cream, whole milk, vanilla extract, lemon juice, and salt. Whisk the mixture thoroughly until smooth.
Cover the bowl with plastic wrap and refrigerate the mixture for at least 4 hours or overnight to allow the flavors to meld and the base to chill completely.
While the mixture chills, prepare the graham cracker crumble by combining the graham cracker crumbs and melted butter in a small bowl. Stir until the mixture is evenly moistened and set aside.
Once the ice cream base is fully chilled, transfer it to an ice cream maker and churn according to the manufacturer's instructions. This typically takes 20-25 minutes.
In the last 5 minutes of churning, sprinkle in the prepared graham cracker crumble to distribute it evenly throughout the ice cream.
When the ice cream reaches a soft-serve consistency, transfer it to an airtight container. Smooth the top and press a piece of plastic wrap over the surface to prevent ice crystals from forming.
Freeze the ice cream for at least 4 hours or until firm before serving.
Serve scoops of Cinnamon Cheesecake Ice Cream on its own or with an extra sprinkle of graham cracker crumbs for garnish.
Nutrition Facts
Calories |
637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 304 mg | 13% | |
| Total Carbohydrate | 45.1 g | 16% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 39.6 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 101 mg | 8% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 127 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
