White Chocolate Vanilla Bean Cheesecake Ice Cream

Indulge in the creamy decadence of White Chocolate Vanilla Bean Cheesecake Ice Cream, where velvety cream cheese meets the luxurious sweetness of white chocolate in a homemade frozen delight. This artisanal ice cream is infused with the rich, aromatic essence of real vanilla bean, creating a flavor profile that’s beautifully layered and irresistible. A subtle tang of lemon juice enhances the cheesecake notes, while smooth custard made with egg yolks ensures a luscious, velvety texture. Churned to perfection and finished with a whisper of sophistication, this recipe is a gourmet treat sure to impress. Perfect for summer desserts, special occasions, or simply satisfying your sweet tooth, this ice cream is best served with a sprinkle of white chocolate shavings or fresh fruit for a stunning presentation.

Nutriscore Rating: 41/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 8

Ingredients

• 8 oz Cream cheese
• 1 cup White chocolate chips
• 1 cup Whole milk
• 2 cups Heavy cream
• 0.75 cup Granulated sugar
• 1 Vanilla bean
• 4 Egg yolks
• 0.25 teaspoon Salt
• 1 tablespoon Lemon juice
• 1 teaspoon Vanilla extract

Directions

Step 1

In a medium saucepan, combine the whole milk and heavy cream over medium heat. Heat until steaming but not boiling.

Step 2

Split the vanilla bean lengthwise and scrape out the seeds using the back of a knife. Add both the seeds and the pod to the milk and cream mixture. Remove from heat and let steep for 10 minutes.

Step 3

In a heatproof bowl, whisk together the egg yolks, granulated sugar, and salt until thick and pale.

Step 4

Slowly pour the warm milk and cream mixture into the egg yolk mixture, whisking constantly to temper the eggs. Remove the vanilla bean pod.

Step 5

Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon (about 5-7 minutes). Do not let it boil.

Step 6

Remove the custard from heat and immediately strain it through a fine-mesh sieve into a large bowl to remove any curdled bits.

Step 7

While the custard is still hot, add the white chocolate chips and stir until completely melted and smooth.

Step 8

In a separate bowl, beat the cream cheese with the lemon juice and vanilla extract until smooth and creamy. Gradually whisk this into the cooled custard mixture until fully combined.

Step 9

Cover the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate the mixture for at least 4 hours, or preferably overnight, until completely chilled.

Step 10

Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions (usually 20-25 minutes).

Step 11

Transfer the churned ice cream into an airtight container and freeze for at least 2 hours to firm up before serving.

Step 12

Serve the ice cream in bowls or cones, and garnish with additional white chocolate shavings or fresh fruit if desired.

Nutrition Facts

Serving size	(1413.5g)

Amount per serving	% Daily Value*
Calories	4557.4

Total Fat 335.9g	0%
Saturated Fat 200.8g	0%
Polyunsaturated Fat 3.6g
Cholesterol 1516.3mg	0%
Sodium 1825.8mg	0%
Total Carbohydrate 321.8g	0%
Dietary Fiber 0.0g	0%
Total Sugars 299.6g
Protein 48.8g	0%

Vitamin D 180.6IU	0%
Calcium 1013.2mg	0%
Iron 3.7mg	0%
Potassium 1683.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.1%

Protein: 4.3%

Carbs: 28.6%