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May 26, 2021

Cheesecake Ice Cream

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Cheesecake ice cream is an all-time favorite in our house. It’s a combination of milk, cream, eggs, cream cheese, maple syrup and vanilla that comes together to make a creamy and rich ice cream!

Cheesecake Ice Cream

When it comes to milk, it’s best to use an unprocessed milk such as raw milk, or at a minimum, a milk that hasn’t been homogenized. The processing done to conventional milk reduces the nutrient value and makes it difficult for the body to digest. To find raw milk in your area, I recommend checking out this site.

Cheesecake Ice CreamCream cheese can come with fillers and preservatives, so it’s best to look for one that is organic and without anything added. One of my favorite brands is Green Valley. Making homemade cream cheese is also a good option as well!

Cheesecake Ice Cream

I used the Cuisinart Ice Cream maker to make this ice cream. I’ve had my machine for over 20 years and it’s still churning! It’s a fun additional kitchen appliance that will last you many years to come.

Here are some other homemade ice creams that you might enjoy:
Creamy Lemon Ice Cream
Rum Raisin Ice Cream
Paleo Chocolate Chip Ice Cream 
Apricot Ice Cream
Chocolate Peanut Butter Ice Cream 

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Cheesecake Ice Cream

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  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 3 hours 45 minutes

Ingredients

  • 3/4 cup whole milk (I used raw milk)
  • 1 1/3 cups heavy cream (I used raw cream)
  • 2/3 cups maple syrup
  • 4 ounces cream cheese, room temperature
  • 2 egg yolks
  • 1 teaspoons vanilla extract

Instructions

  1. 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 little 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.
  2. When chilled, pour the mixture into the bowl of an ice cream maker and freeze according to the manufacturer’s directions.

Nutrition

  • Serving Size: Serves 4

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Filed Under: Desserts, Gluten Free Recipes, Grain Free Recipes, Nut-free, Thyroid Support and Health Recipes (Days 31+), Uncategorized | 6 Comments

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6 Comments

  1. Tapiwa

    June 10, 2021 at 1:46 pm

    Does this ice cream require an ice cream maker altogether?
    to Tapiwa" aria-label='Reply to this comment to Tapiwa'>Reply to this comment
    • Deliciously Organic

      June 15, 2021 at 11:14 am

      Yes, the recipe instructions include the use of an ice cream maker.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  2. Shellie wieting

    August 5, 2021 at 8:50 pm

    Can you use coconut milk in place of regular milk?
    to Shellie wieting" aria-label='Reply to this comment to Shellie wieting'>Reply to this comment
    • Deliciously Organic

      August 9, 2021 at 9:50 am

      I haven't tested the recipe with substitutions, so I don't know what would lend the exact same texture and flavor.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  3. Alli

    October 6, 2021 at 3:49 pm

    What are the advantages of heating your raw milk and cream to make ice cream versus using straight raw milk/cream? Love your recipes! Thanks for sharing them!
    to Alli" aria-label='Reply to this comment to Alli'>Reply to this comment
    • Deliciously Organic

      October 13, 2021 at 7:49 am

      If you don't heat the milks in this recipe the mixture will be very clumpy, so it's a necessary step. :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment

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Hi, I’m Carrie Vitt, FNTP
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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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