I love cheesecake. I love it so much I even made it my wedding cake. Basically I’m addicted to the extreme creamy cheesiness combined with just a hint of lemon all served on the simple, yet wonderful graham cracker crust. I’m also addicted to my ice cream maker. Coming up with new ice cream dishes throughout the long steamy summer helps keep me sane when the temperatures down here in Nashville edge higher and higher. So deciding to come up with a version of cheesecake ice cream is not exactly out of character for me. And given my love of cheesecake, the fact that I decided to freeze the concoction into a graham cracker crust and serve it with strawberries – well, that’s just the logical next step.
The ice cream was fairly easy. Just start with a softened block of cream cheese and whip it with the whisk attachment of your mixer. Once it’s soft and creamy you can add the sugar, vanilla, lemon juice, and then – slowly – the half and half. After a run through the ice cream maker, the base’s consistency will be almost soft serve-like. Perfect for putting into a pie plate. Or if you have low willpower, gobbling it up right from the ice cream maker.
The graham cracker crust is possibly the simplest crust you can make – crushed graham crackers, sugar and melted butter are all you need. I added a tiny bit of nutmeg – but that’s because I’m also addicted to nutmeg (there must be a 12 step program for spice addicts somewhere). After a quick trip to the oven and a thorough cooling, the crust will be ready (and willing) to be filled. After a few hours in the freezer, the whole pie was ready to be cut and served. The whole thing makes for an easy summer treat – especially nice when I don’t feel like cooking a cheesecake for an hour and heating up my home. A nice ice cream pie takes care of my craving and keeps me cool. Perfect.
Cheesecake Ice Cream Pie
Ingredients
For the Ice Cream:
8 oz. cream cheese (at room temperature)
juice of 1 lemon
1 t. vanilla
1/2 c white sugar
2 cups half and half
For the crust:
2 cups graham cracker crumbs
1/2 cup melted butter
1/3 cup sugar
nutmeg (optional)
To make the crust – combine the graham cracker crumbs, melted butter, sugar and nutmeg (if wanted) and press mixture into a pie plate. Bake in a 400 degree oven for 10 minutes. Allow to cool completely.
To make the ice cream – using the whisk attachment of an electric mixture whip the cream cheese until smooth. Add in the sugar, slowly, until incorporated. Add in the vanilla and lemon juice. Slowly add in the half and half until the mixture is smooth. Chill for 30 minutes to an hour. Freeze the base in an ice cream maker until the mixture reaches a soft serve consistency. Spoon ice cream into cooled graham cracker crust and smooth out the top. Cover in plastic wrap and chill at least 4 hours.
To serve, remove from freezer – if pie is too hard let sit for 10 minutes. Top with the fruit of your choice.
July 16, 2008 at 10:11 pm
What a great idea! I can’t wait to try this.
July 16, 2008 at 10:31 pm
Thank You for visiting our ‘fun mishap’ blog that helps us laugh at our selves, and leaving such a nice comment. We hope you come again.
Your blog is so delectable and made my mouth water! I am for sure going to make the shrimp marinade and wondered if you’d post the cucumber and tomato salad recipe. If fact the cheesecake, everything looked so delicious.
Can I link you so our friends can come visit? Beth
July 17, 2008 at 6:42 am
I think I’d leave a fork next to the pie plate in the freezer to save time. That looks perfectly wonderful and an antidote to this heat we have going on here in Nashvegas!
July 17, 2008 at 9:01 am
That looks like something worth visiting Nashville for. And I love your basil pics as well. thanks for visiting. I will be posting a yoghurt recipe shortly as well so if you can’t find organic live yoghurt to make your own cream cheese, you can make your own. That would really be a cheesecake from scratch..
July 17, 2008 at 9:55 am
graham cracker crust is my absolute fav! Seems like a greata recipe!
July 17, 2008 at 9:58 am
LOVE the super double (triple?) thick graham cracker crust because really, isn’t the graham cracker crust the best part? oh wait, well, so is the cheesecake part. oh yeah, and the toppings…:)
July 17, 2008 at 11:00 am
Thanks for dropping in on my site. The blueberry crumble did resemble a shortbread topping in flavor, just as we suspected. I am hoping to try it out with another fruit -maybe blackberries, but they aren’t in season yet up here. Love your site! Looks fabulous! I will have to put it on my sidebar!
July 17, 2008 at 1:07 pm
[…] Ice Cream from Kitchen Confit’s Cheesecake Ice Cream Pie, with a few tweaks (I’m not a lemon-twang fan, myself – maybe caramel […]
July 17, 2008 at 1:33 pm
Thanks for the comment before, it led me to your page and yum! That looks really, really tasty.
July 17, 2008 at 2:49 pm
Cheesecake… ICE CREAM! ok… um… I hope this isn’t awkward but… I’m in love with you. This dessert just totally made my day! Just beautiful!
July 17, 2008 at 8:52 pm
A cheesecake ice cream pie sounds really good!
July 17, 2008 at 9:45 pm
Beth – links to Kitchen Confit are more than welcome. I love to find new food blogs myself.
JoytheBaker – Cheesecake ice cream has a way of making people fall in love with me. It’s how I keep my husband around!
July 18, 2008 at 10:14 am
Thanks for the tips on a quick, easy and delicious crust. This cheesecake ice cream pie looks magnificent!
July 18, 2008 at 12:20 pm
Brilliant!
July 18, 2008 at 12:58 pm
I’ve never even thought of doing this – what a great idea!
July 18, 2008 at 8:32 pm
S,
I’m so glad you posted this, ’cause I’m definitely going to try it! I think I’m going to modify it with caramel and some graham cracker bits for a real cheesecake taste… I will definitely let you know what comes of it!
I’ll be watching for any dulce de leche icecreams you come up with. 😀
July 19, 2008 at 3:18 pm
Mmmmmm, for one cheesecake lover to another, that looks delicious!
July 19, 2008 at 6:10 pm
This looks awesome and very creative!
July 23, 2008 at 9:53 pm
Mmm…this looks SO good! I love cheesecake too, and if you can mix it into ice cream, even better!
Thanks for stopping by and for the nice comment, I really appreciate it! 🙂
July 25, 2008 at 8:41 pm
wow. what a great idea. That looks delicious!!
August 2, 2008 at 7:42 pm
[…] – I added a a bit of freshly ground nutmeg – but as has previously be established, I am a nutmeg […]
November 17, 2008 at 3:03 am
very nice
December 13, 2008 at 8:41 pm
very good
May 29, 2009 at 7:14 pm
Thanks for the cool recipe! I’m so attempting this tomorrow!! 🙂
May 29, 2009 at 7:16 pm
lol, sorry forgot to put my name and email. *blushing*
June 28, 2011 at 1:31 pm
This looks awesome! I make a strawberry ice cream pie, but I’ve never thought of doing a cheesecake version. Yummy!
November 24, 2011 at 2:12 am
clover by the park…
[…]Cheesecake Ice Cream Pie « Kitchen Confit[…]…
December 3, 2011 at 4:42 am
trolling…
[…]Cheesecake Ice Cream Pie « Kitchen Confit[…]…
January 10, 2012 at 1:30 am
looks yummy thanks for the share
June 25, 2012 at 11:56 pm
I love cheesecake. But I’don’t make cheesecake.After I saw this resept and I said: verrrrrrrrrrrrrrrrrrrryyyyyyyyyyyyyyyy good.