Ingredients for White Chocolate Vanilla Bean Cheesecake Ice Cream
- Sugar
- Flour
- Salt
- Whole Milk
- 2 cups (475ml) heavy cream
- Eggs
- 16 ounces (450g) cream cheese, softened
- 1 tablespoon vanilla bean paste
- 8 ounces (225g) white chocolate chips
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How to Make White Chocolate Vanilla Bean Cheesecake Ice Cream
- In a large bowl, beat cream cheese until smooth and creamy.
- Add granulated sugar and vanilla bean paste; mix until combined.
- In a separate bowl, whisk together heavy cream and powdered sugar until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Melt white chocolate chips in a double boiler or microwave; stir until smooth.
- Add melted white chocolate to the cream cheese mixture; fold gently until combined.
- Pour the mixture into a freezer-safe container and freeze for at least 6 hours, or until solid.
- Once frozen, let it sit at room temperature for about 10-15 minutes to soften slightly before scooping.
- Serve with a homemade raspberry sauce, shortbread cookies, or ladyfingers, and espresso for a luxurious treat.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
1015g
Fat
519g
Carbs
87g
