Cheesecake Ice Cream
Cheesecake ice cream is a luxurious frozen dessert made with double cream, sour cream and cream cheese, sweetened with vanilla sugar. The Thermomix grinds the vanilla seeds and sugar to a fine powder in seconds, then blends everything into a silky base. The cooling function chills it rapidly for an ideal texture before freezing, giving velvety results every time.
About this recipe
Cheesecake ice cream made in the Thermomix TM7 brings the classic flavours of a baked New York cheesecake into a cool, spoonable summer dessert. This recipe is a favourite among fans searching for easy ice cream recipes with an all-in-one kitchen machine, because the machine does the fiddly work: the vanilla pod seeds are ground with granulated sugar until they disappear completely into fragrant vanilla sugar, something almost impossible to achieve by hand. Double cream, sour cream and cream cheese then come together with a splash of lemon juice into a silky, lump-free base. The tang of the sour cream and lemon balances the richness of the cream cheese, so every spoonful tastes like frozen cheesecake rather than plain sweet cream. Serve scoops at a summer barbecue, a birthday party or as an elegant dinner-party dessert with fresh berries. If you love no-churn style desserts or homemade ice cream without an ice cream maker, this Thermomix TM7 version belongs on your list.
Preparation tips
- Use full-fat cream cheese straight from the fridge so the base stays thick and scoopable; low-fat versions contain more water and can turn icy after freezing the cheesecake ice cream.
- Scrape down the sides of the mixing bowl after grinding the vanilla sugar so no precious vanilla seeds stick to the wall and every batch is evenly flavoured.
- For the creamiest result, transfer the blended mixture to a shallow container and stir it once or twice during freezing; serve with fresh berries or a crumbled biscuit for a true cheesecake feel.
Recipe variations
- Berry swirl variation: fold a quick strawberry or raspberry coulis through the semi-frozen cheesecake ice cream base before the final freeze for a fruity ripple and a bright colour contrast.
- Festive speculoos variation: add crushed speculoos biscuits and a pinch of cinnamon to the churned mixture, recreating a caramelised biscuit cheesecake flavour that is perfect at Christmas.
Thermomix TM7 Benefits
- Grinding vanilla pod seeds with granulated sugar, the TM7 creates aromatic vanilla sugar in seconds without any specks left whole.
- By mixing the cream cheese, double cream and sour cream, the Thermomix turns them into a silky lump-free ice cream base.
- Weighing the double cream and sugar directly in the mixing bowl saves you from dirtying separate kitchen scales during preparation.
- Whipping the cold double cream with the butterfly whisk gives the ice cream enough air for a light, scoopable texture after freezing.
- Cooling the blended cheesecake mixture quickly in the TM7 delivers an ideal texture before the base goes into the freezer.
Ingredients
- vanilla pod
- granulated sugar
- double cream
- sour cream
- cream cheese
- lemon juice