Cheesecake ice cream to Lebovitz | without egg, cold mixed

I've already talked about my passion for all kinds of creamy, creamy and sweet ice cream. For a few years now, I have been using ice for my Kenwood and making ice cream regularly. So far mostly either yogurt ice cream without egg or something to the varieties from the Ben and Jerry's ice book . Until a few weeks ago at Pi times butter , paules ki (t) chen and chef Hansen over Mr. Lebovitz and his book The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments have stumbled across. I somehow ordered the book on the same day. And now completely read through and provided with various stickers. Far ahead: The cheesecake ice cream!

The cheesecake ice cream recipe is one of the faster recipes that does not require any egg and preparation. Basically, this is really just the filling for a decent American cheesecake. I could have spooned out the bowl before freezing ...

The cheesecake ice cream looks really unspectacular and the photo is boring. But it tastes soooo extremely delicious, fresh and sour and is so creamy and smooth that you could be addicted to it smoothly. I did not have the ingredients in adequate quantities, especially since half-and-half helped us not really familiar, the American cream cheese is actually cut firm and sour cream with us can be like sour cream or sour cream. I just adjusted it a bit and what came out of it is great! That will certainly happen more often with me. The common thing is that the ice pretends as much freshness and lightness as a buttermilk lemon ice cream, although it is so powerful that it could actually be topped only by pure frozen mascarpone * sigh *

Recipe for creamy Cheesecake ice cream after Lebovitz | cold and without egg! |
Cheesecake ice cream to Lebovitz | without egg, cold mixed

Lebewitz Cheesecake Ice Cream

For about 750 ml ice


  • 200 g double cream cheese
  • 200 g sour cream
  • 70 g Sour cream
  • 125 ml cream
  • 150 g of fine-grained sugar
  • 1 untreated organic lemon



Mix cream cheese, sour cream and sour cream gently smooth and lump-free.


Add sour cream and mix, then stir in the sugar.


Finely chop the lemons, for example with a parmesan grater, and stir in the mixture.


Put the whole one hour in the fridge and then prepare according to instructions in the ice cream maker.

It's totally simple and uncomplicated ?! And the result can really see taste.Although I still prefer to keep it pure.