Lemon Cheesecake Ice Cream Or Chocolate Cheesecake Ice Cream

Soften an 8 oz. package of Neufchatel cheese in the microwave. Mix for a few minutes on medium in your mixer. Scrape down a few times to be sure it's smooth during mixing.

Add 1 chilled 14 oz. can of sweetened condensed milk along with either a few fresh TBSP's of lemon juice and some lemon extract for lemon
cheesecake ice cream or 1/2 cup unsweetened cocoa and a little vanilla extract for chocolate cheesecake ice cream. Mix for a few minutes until well mixed. Scrape down a few times to be sure it's smooth during mixing.

Add two cups chilled heavy cream and mix until you have soft peaks that hold their shape somewhat. Pour into a container and freeze overnight.

Makes about 6-7 cups. For chocolate cheesecake recipe, you can add a few TBSP's of mini chocolate chips if you wish.

Nice that you don't need an ice cream machine, and this can be done in one mixer bowl. This is my own tweak of a few recipes, both of which wanted you to whip the cream separately. I don't think that is necessary. Seems perfectly fine using the one-bowl recipe. You can also make it just plain vanilla cheesecake ice cream with the extract, or almond with the extract.