Caramel Cheesecake Ripple Ice Cream
Indulge in this creamy and dreamy Caramel Cheesecake Ripple Ice Cream, a delightful homemade treat that combines the richness of cheesecake with buttery caramel for a refreshing dessert experience.
Ingredients
For the caramel
- 1/2 cup granulated sugar
- 1/4 cup salted butter
- 1/4 cup heavy cream
For the cheesecake base
- 4 oz cream cheese, softened
- 1 can sweetened condensed milk (14 oz)
- 1/2 cup half-and-half
- 2 teaspoons pure vanilla extract
- 1 1/2 cups heavy cream for whipping
Instructions
Make the caramel
- In a small saucepan over medium-high heat, place the granulated sugar. Whisk continuously until it melts and turns a deep amber color.
- Add the salted butter and whisk until smooth. Reduce heat and gradually pour in the heavy cream while stirring until fully blended. Remove from heat and allow to cool completely.
Prepare the cheesecake base
- In a bowl, whisk the softened cream cheese until smooth. Mix in the sweetened condensed milk, half-and-half, and vanilla extract.
- In another bowl, beat the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
Assemble the ice cream
- Spread half of the ice cream base into a freezer-safe container, then spoon half of the cooled caramel over it.
- Add the remaining ice cream base on top and drizzle with the rest of the caramel. Use a knife to create light swirls, preserving distinct caramel ribbons.
- Freeze uncovered for 3 to 5 hours or overnight for a firmer texture.
Notes
For enhanced flavor, consider adding lemon zest to the cream cheese mixture or using different flavors of caramel. Store ice cream properly to avoid ice crystals.