Organic, Real Food on a Budget – Cheesecake Ice Cream with Gluten Free Graham Crackers

I gotta be brief because our bags are packed and we’re on our way out the door, headed for the mountains of Colorado . Yep, that’s right. I’m off to Black Mountain Ranch with my two girls and my friend Jenny. We’ll spend the week horseback riding, camping, star-gazing, eating great food, participating in a cattle drive and enjoying the Colorado air.

I love ice cream sandwiches but they’re way overpriced at the market. Especially the organic ones. But here I give you cheesecake ice cream with homemade graham crackers. It’s like a big ‘ole slab of cheesecake, but lite, cool on the tongue and much cheaper. Enjoy, and stop back to hear all about our adventures at the ranch. Giddy-up!

Cheesecake Ice Cream

Serving Size: Makes about 2 cups

Cheesecake Ice Cream

If you'd like to make 1 quart of ice cream simply double the recipe.


    For the ice cream:

  • 3/4 cup whole milk

  • 1 1/3 cups heavy cream

  • 2/3 cup maple syrup

  • 4 ounces cream cheese, room temperature

  • 2 large egg yolks

  • 1 teaspoon vanilla extract


Heat the milk, cream and maple syrup in a medium saucepan over medium heat until steaming. Meanwhile, place the cream cheese, egg yolks and vanilla in a mixing bowl and beat together until smooth (don't worry if it's a bit lumpy). With the mixer running, pour about 1/2 cup of the hot milk mixture into the cream cheese mixture. Pour the cream cheese mixture into the remaining hot milk and whisk until thick, about 4-5 minutes. Pour into a large bowl and chill completely.

When chilled, pour the mixture into the bowl of an ice cream maker and freeze according to manufacturer's instructions.

Gluten Free Graham Crackers

Serving Size: Makes about 20 crackers

Gluten Free Graham Crackers

My recipe for whole wheat graham crackers are an option if you don't need to make gluten-free crackers.


    For the dough:

  • 3/4 cup oat flour (make sure it's gluten-free)

  • 3/4 cup sorghum flour

  • 1/4 cup brown rice flour

  • 1/2 cup arrowroot flour

  • 3/4 teaspoon gelatin

  • 5 tablespoons organic whole cane sugar or Sucanat
  • 2 teaspoons maple syrup

  • 3/4 teaspoon aluminum-free baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon coarse sea salt

  • 1/8 teaspoon ground cinnamon

  • 6 tablespoons cold unsalted butter, cut into 1/4-inch cubes

  • 1/4 cup plus 2 teaspoons molasses

  • 3 tablespoons whole milk

  • 1/2 teaspoon vanilla extract


Place flours, gelatin, whole cane sugar, maple syrup, baking powder, baking soda, salt and cinnamon into the bowl of a food processor and pulse 4 times to combine. Add the butter and pulse 7 times until the mixture resembles cornmeal. Add the molasses, milk and vanilla extract to the dough and process until the dough forms a ball. The dough will be very tacky. Pour the dough out onto a large piece of plastic wrap, and flatten the dough into a 1/2-inch thick disk. Wrap in plastic wrap, and refrigerate for 45 minutes.

Preheat the oven to 350° F and adjust rack to middle position. Unwrap the chilled dough and place it onto a piece of parchment paper and sprinkle the top of the dough with flour (I prefer to use arrowroot flour). Using a rolling pin, roll the dough out until it is 1/8-inch thick. Pick up the rolled dough and parchment paper and place on a large baking sheet. Using a knife or rolling pizza cutter into 2-inch square pieces. There will be small pieces of excess on the sides (I baked them along with the crackers and ate them as a snack later). Using a fork, poke holes on the top of the dough. Place baking pan with dough in the oven and bake for 25 minutes or until the edges just start to darken. Remove from the oven and cool completely. Once completely cool, break into individual crackers. Store in an airtight container. The crackers will keep for 1 week.

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  1. this look delightful and perfect on a hot summer day… and so glad you posted a gluten-free graham cracker. that is one thing i’ve not yet gotten to on my list of gluten-free baked stuff and one i miss much! maybe you’ve just bumped it up on the list… thanks for sharing!

  2. Heidi

    I’m converting to gluten free for one of our boys and am struggling with all the different flours. Do you buy the grains for all the flours mentioned here and grind them each, or do you buy them as a flour already? I prefer to grind, but it’s so many different kinds of flour to keep track of and I don’t know which ones are okay to put through my grain mill. Thanks! Have fun on your trip!

    • Deliciously Organic

      I grind my own. I find it saves me a ton of money. I buy my grains either from the bulk bins at the health food store, The Bread Becker’s or Azure Standard. For oats, I grind steel cut oats since rolled oats won’t go through the mill. Other than that, I’ve found that millet, sorghum, amaranth, rice, etc. all work great in the mill.

  3. Yummy to homemade cheesecake ice cream! I am a bit confused on the amounts….you mentioned that the original recipe made 4 cups; you also stated that to make 1 quart, one needs to double the recipe? 4 cups = 1 quart so I’m wondering which is which? If the original recipe only makes a pint (2 cups), I will be sure to double! A pint of homemade ice cream is never enough!!!

  4. Karin

    this ice cream sounds divine! I start the GAPS intro tomorrow so I shall make the ice cream portion of this and treat the family to it, as well as a scoop for me. I’m sure it’ll be a long time until I get something this yummy again!! Hope you are having fun w/the girls!

  5. Karin

    I know you like getting posts after recipes have been tried, so I have to tell you that this ice cream is amazing!! It is still setting up in the ice cream maker but we’ve all enjoyed scoops and agree, it’s one of our favorites, and we’ve tried so many of them!! What a way to enjoy myself b/f starting the GAPS tomorrow!

  6. Karen

    This ice cream is so rich and yummy I couldn’t keep my spoon out of the ice cream maker :). I used sugar free maple syrup because my son can’t have sugar right now. It worked great! Thanks again, Carrie.

  7. Karen

    We have a foreign exchange student living with us for a month. His birthday was July 4th. So I asked him what his favorite desserts were. He said cheesecake and brownies. Well, I was too busy to make cheesecake so I made this ice cream and brownies. It was a HUGE hit! Once again, I couldn’t keep my spoon out of the ice cream maker, :o) It is so rich and creamy and freezes so amazingly well. I will have to keep making it. Thanks!

  8. Belinda

    Have you made it without heating the first few ingredients? I’m sure there’s a purpose but just wondering since it reduces the nutrition when using raw cream, etc. Look forward to your response. Thanks!

    • Deliciously Organic

      Because this is a custard base ice cream, heating all of the ingredients with the eggs is necessary to achieve the proper consistency. I can find both raw and then low-pasteurized/non-homogenized cream, so for an ice cream that needs heat, I usually go with the low-pasteurized/non-homogenized cream. You could also try and make this by whisking/heating the maple syrup and cream cheese until smooth and then add it to the rest of the ingredients but use 4 egg yolks instead of 2 eggs. This would give it a nice creamy consistency and then you wouldn’t need to heat the milks. I hope that helps!


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