No Churn Rhubarb Cheesecake Ice Cream

No Churn Rhubarb Cheesecake Ice CreamNo Churn Rhubarb Cheesecake Ice Cream is a way to make ice cream without an ice cream maker and without using sweetened condensed milk. It seems no churn ice cream is incredibly popular and like most people I don’t have counter space nor need an ice cream maker among my appliances and this is one way to successfully make yourself a scoop and it so happens to include cheesecake.

Cheesecake can be a large dish and if you’re trying to not eat the whole thing in a few days, this is an easy way to prolong the life span of your cheesecake whilst also getting some bites of ice cream before it’s officially the season for it (not sure if you think there is an ice cream season? In our house there most definitely is not one!). Would love to know your thoughts about ice cream season, so pop them in the comments below?

No Churn Cheesecake Ice Cream

Cheesecake Ice Cream recipe

The Rhubarb Crumble Cheesecake I made recently seemed the perfect opportunity to try out cheesecake ice cream…something I have seen plenty of being that ice cream is something I love and can attest that cream cheese makes for a great addition to this no churn ice cream.

How to prepare No Churn Rhubarb Cheesecake Ice Cream

  • Beat the egg whites: Beat the egg whites until soft peaks form.
  • Sugar sugar: Add the sugar in installments until dissolved and stiff peaks are reached.
  • Whip the cream: Whip the cream until soft peaks form.
  • Fold it: Fold the vanilla extract and egg yolks through the cream until combined.
  • Half and fold: Fold the cream yolk mixture through the stiff egg whites until combined.
  • Repeat: Repeat until smooth.
  • Cheesecake bites: Fold the cheesecake bites through the creamy mixture.
  • Freeze: Pour the mixture into your container and freeze for at least 4 hours.
  • Serve: Allow to sit at room temperature for 10 minutes until you can roll scoops and place into cones or place into a serving bowl and dig in!

Tips for the best No Churn Rhubarb Cheesecake Ice Cream

Rhubarb cheesecake sub: Virtually any cheesecake would work here, particularly one made with cream cheese or mascarpone due to their high fat content meaning they are less likely to create icicles.

Serving: This is best served within 1 week of making and allowing it to melt slightly so you can scoop it up and serve.

More frozen dessert recipes you’ll enjoy

Frozen Tiramisu

White Chocolate Cherry Semifreddo

Matcha Blackberry Semifreddo

No Churn Rhubarb Cheesecake Ice Cream
Adapted from strictlydelicious.com
Serves 6

Ingredients:
2 eggs, separated
45 grams / 1/4 cup + 1 tablespoon superfine/caster sugar
150 milliliters / 2/3 cup thick cream
1/2 teaspoon vanilla bean
1 1/2 cups rhubarb crumble cheesecake, roughly chopped into bite size portions

Directions:
Place the egg whites into a dry and clean bowl and beat on medium with a hand or stand mixer until soft peaks form.

IMG 3698(pp w768 h512)Add in the sugar and beat until the sugar has dissolved and stiff peaks form. Set aside.

Place the cream in a separate bowl and whisk with a hand or stand mixer until soft peaks form, fold through the egg yolks and vanilla bean until combined.

IMG 3703(pp w768 h512)Fold half the cream into the egg whites until combined and repeat with the remaining cream until the mixture is well combined.

Add in the rhubarb cheesecake pieces and fold until combined.

IMG 3706(pp w768 h512)Pour into your container and smooth out, add a few pieces of rhubarb cheesecake to the top and place in the freezer for at least 4 hours or preferably overnight.

Remove from the freezer and allow to sit on the counter for at least 10 minutes.

Scoop into an ice cream cone or bowl and serve.

Enjoy!

IMG 4271(pp w768 h512)No Churn Ice Cream with cream cheese

IMG 4332(pp w768 h1152)

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No Churn Rhubarb Cheesecake Ice Cream

No Churn Rhubarb Cheesecake Ice Cream

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  • Author: Sylvie Taylor
  • Prep Time: 15 minutes
  • Total Time: + freezing time 4 hours +
  • Yield: Serves 6 1x
  • Category: Frozen, Desserts

Description

No churn ice cream gets a slight spring twist here with the addition of rhubarb cheesecake, though any cheesecake would work here to turn leftovers into something new!


Ingredients

Scale

2 eggs, separated
45 grams / 1/4 cup + 1 tablespoon superfine/caster sugar
150 milliliters / 2/3 cup thick cream
1/2 teaspoon vanilla bean
1 1/2 cups rhubarb crumble cheesecake, roughly chopped into bite size portions


Instructions

  • Place the egg whites into a dry and clean bowl and beat on medium with a hand or stand mixer until soft peaks form.
  • Add in the sugar and beat until the sugar has dissolved and stiff peaks form. Set aside.
  • Place the cream in a separate bowl and whisk with a hand or stand mixer until soft peaks form, fold through the egg yolks and vanilla bean until combined.
  • Fold half the cream into the egg whites until combined and repeat with the remaining cream until the mixture is well combined.
  • Add in the rhubarb cheesecake pieces and fold until combined.
  • Pour into your container and smooth out, add a few pieces of rhubarb cheesecake to the top and place in the freezer for at least 4 hours or preferably overnight.
  • Remove from the freezer and allow to sit on the counter for at least 10 minutes.
  • Scoop into an ice cream cone or bowl and serve.
  • Enjoy!

Notes

Rhubarb cheesecake sub: Virtually any cheesecake would work here, particularly one made with cream cheese or mascarpone due to their high fat content meaning they are less likely to create icicles.

Serving: This is best served within 1 week of making and allowing it to melt slightly so you can scoop it up and serve.

Adapted from strictlydelicious.com

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