Cheesecake Ice Cream

Ingredients and Weight:

• 2 cups graham cracker crumbs
• 1/4 cup melted butter
• 1 package (8 ounces) cream cheese, softened
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 1/2 cup sour cream
• 1/2 cup chopped walnuts (optional)

Preparation Time:

• 15 minutes

Cooking Time:

• 4 hours (to freeze)

Difficulty Level:

• 1 (easy)

Preparation Method Steps:

1. In a medium bowl, combine graham cracker crumbs and melted butter until well blended. Press into the bottom of an 8-inch square baking dish and set aside.
2. In a large bowl, beat cream cheese and sugar until smooth. Stir in vanilla extract.
3. In a separate bowl, whip heavy cream until soft peaks form. Fold whipped cream and sour cream into the cream cheese mixture. Spread over the graham cracker crust.
4. Sprinkle with chopped walnuts, if desired.
5. Cover and freeze for at least 4 hours, or until firm.

Nutritional Information:

Per serving (1/8 of the recipe):

• Calories: 320
• Fat: 19g (58% of calories)
• Carbohydrates: 35g (36% of calories)
• Protein: 5g (6% of calories)

Dish Characteristics:

• Rich and creamy cheesecake ice cream
• Sweet and tangy flavor
• Graham cracker crust adds texture
• Can be made with or without walnuts

User Comments:

• "This ice cream is so delicious! The cheesecake flavor is perfect and the graham cracker crust adds a nice crunch."
• "I love the combination of the sweet cheesecake with the tangy sour cream."
• "This ice cream is easy to make and always a crowd-pleaser."
• "I love that you can add walnuts or other toppings to customize it."
• "This ice cream is perfect for a special occasion or just to enjoy on a hot summer day."

Special Precautions and Tips:

• For a richer flavor, use full-fat cream cheese and sour cream.
• If you don't have a square baking dish, you can use a 9-inch pie plate.
• Cheesecake ice cream can be stored in the freezer for up to 2 months. Thaw slightly before serving.