Caramel Cheesecake Ice Cream

Caramel Cheesecake Ice Cream sounds delicious! Here’s a recipe you can try to make it at home:

For the cheesecake ice cream base:

For the caramel swirl:

1. Make the cheesecake ice cream base:

In a large mixing bowl, whisk together the heavy cream, whole milk, and softened cream cheese until smooth and well combined.
Add the sugar, vanilla extract, and a pinch of salt. Continue whisking until the sugar is dissolved, and the mixture is fully incorporated.
If you have an ice cream maker, pour the mixture into it and follow the manufacturer’s instructions. If not, you can pour it into a freezer-safe container, cover, and freeze. If you’re not using an ice cream maker, be sure to stir it every 30 minutes for the first 2 hours to avoid ice crystals.

2. Make the caramel swirl:

In a medium saucepan, heat the sugar over medium heat until it begins to melt, swirling the pan occasionally. Once melted, allow it to bubble and turn golden brown (but be careful not to burn it).
Once the caramel is golden, add the butter and whisk until it’s fully combined.
Slowly pour in the heavy cream while whisking constantly (the mixture will bubble up). Stir until smooth.
Remove from heat and add vanilla extract and a pinch of salt. Let the caramel cool slightly.

3. Assemble the ice cream:

If you’re using an ice cream maker, transfer the finished ice cream base into a container and swirl in the caramel sauce with a spoon, creating ribbons of caramel throughout.
If you’re using the freezer method, once the ice cream is partially set, take it out and swirl in the caramel sauce. Then, freeze until fully set (about 4 hours or overnight).

4. Serve:

Once the ice cream has set, scoop and enjoy your homemade caramel cheesecake ice cream!

You can also add a few crushed graham crackers or a bit of cheesecake crust to give it an extra cheesecake-like texture. Enjoy!