Recipe Summary test
Ingredients
16
Original recipe yields 16 servings
Directions
Nutrition Facts
Per Serving:
185 calories; protein 5.1g; carbohydrates 26.2g; fat 5.6g; cholesterol 18.4mg; sodium 116.6mg. Full Nutrition
Most helpful positive review
This ice cream is wonderful! The suggestion to mix it in the blender was great because it made the batter so fluffy. I added a swirl of strawberry glaze while it was still soft and in the storage container. It even got rave reviews from a picky eater in the family. Thank you Robert! This is keeper =) Read More
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(10) Most helpful critical review
I was hoping for a fresh ice cream with good taste & texture. Something light and non-descript in flavor. This one is not a keeper. Pros: Easy enough to make - no cooking. Common ingredients - no special trips to the store to make it. Has a great consistency and texture. Cons: Has a weird after taste almost a bite to it. Doesn't taste like "cheese cake" at least none I've ever had. Read More
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(10) Reviews: Most Helpful
This ice cream is wonderful! The suggestion to mix it in the blender was great because it made the batter so fluffy. I added a swirl of strawberry glaze while it was still soft and in the storage container. It even got rave reviews from a picky eater in the family. Thank you Robert! This is keeper =) Read More
Helpful
(10) I was hoping for a fresh ice cream with good taste & texture. Something light and non-descript in flavor. This one is not a keeper. Pros: Easy enough to make - no cooking. Common ingredients - no special trips to the store to make it. Has a great consistency and texture. Cons: Has a weird after taste almost a bite to it. Doesn't taste like "cheese cake" at least none I've ever had. Read More
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(10) This was excellent. I swirled in strawberry preserves and graham cracker crust pieces. Read More
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(8) Advertisement
Made a few changes: used 2 cups milk and 2 cups whipping cream. Used butterscotch liqueur instead of triple sec. Turned out great. Smooth and tastes just like cheesecake. Can't wait to make again. Read More
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(4) 
Deb C Allstar
This is my first time making ice cream after purchasing the Cuisinart ice cream maker recommended by America s Test Kitchen. As a personal preference I omitted the Triple Sec and increased the vanilla extract which worked out great for us. I topped it with strawberries and it did remind us somewhat of cheesecake. My daughter was impressed that I could make such terrific ice cream. What s really nice about this recipe besides being yummy is the ingredients are readily available in your pantry. Read More
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(3) Really good and really easy. Changes I made were cutting the recipe in half used whipping cream and milk instead of just milk and left out the triple sec. I'm assuming the triple sec was to help prevent the ice cream from freezing into a solid block (alcohol doesn't freeze). But that issue was resolved by upping the fat content with the cream. Definitely making this again and not cutting the recipe in half this time. Read More
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(2) Advertisement
Absolutely think this is fantastic! One little thing though is that I did leave the triple sec out (might be more than a little thing?). I wanted vanilla flavored cream cheese. It's like i'm eating cheesecake in a cone! Thanks SOOO much for sharing the recipe. I've made this one time before today and now that the heat is back...I've been asked to make it again....Will do! Thanks! Read More
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(2) my family thanks you for this recipe! I used cashew milk instead of 1% milk because it's what I had handy I didn't use quite a whole1/3 cup of triple sec because my teenage daughter wanted me to omit it all together. I love the idea f mixing it all in the blender and might do that for other ice cream recipes as well! it froze to a wonderful creamy soft serve consistency and I couldn't decide what cheesecake topping to use so we all had different - cherries strawberry carmel and peanutbutter. Read More
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(1) 
Very good easy recipe. I left out the triple sec and added strawberries and blueberries. YUM! Read More
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