Ingredients:

  • 8 oz (1 block) full-fat cream cheese, fully softened
  • ¾ cup granulated caster sugar
  • 1 cup whole milk (full fat)
  • 1 ½ cups heavy cream (35% Fat)
  • 1 Tbsp pure vanilla extract
  • 1 tsp fresh lemon juice
  • ¼ tsp fine sea salt
  • 1 cup finely crushed graham crackers or digestive biscuits
  • 4 Tbsp unsalted butter, melted
  • 1 Tbsp light brown sugar, packed
  • ½ tsp ground cinnamon (optional)

Instructions:

  1. Combine Crumb Ingredients: In a medium bowl, mix the crushed graham crackers (or digestives), melted butter, brown sugar, and cinnamon until evenly coated and moist, like wet sand.
  2. Toast the Crumble: Spread the mixture evenly on a small, lined baking sheet. Bake at 350°F (175°C) for 8–10 minutes, or until just golden brown and fragrant.
  3. Cool Completely: Remove from the oven and let the crumble cool entirely. Break up any large clumps and set aside.
  4. Cream the Cheese and Sugar: In a large mixing bowl (or stand mixer), beat the softened cream cheese and granulated sugar together on medium speed until the mixture is completely smooth, light, and airy. Ensure no lumps remain.
  5. Add Wet Ingredients: Slowly whisk in the whole milk until fully incorporated. Then, whisk in the heavy cream, vanilla extract, lemon juice, and salt. Mix until the base is homogenous and the sugar is fully dissolved.
  6. Strain (Optional but Recommended): Strain the entire base mixture through a fine-mesh sieve into a clean bowl for a truly silky texture.
  7. Chill Thoroughly: Cover the bowl tightly and refrigerate for a minimum of 6 hours, or preferably overnight (12 hours). The base must be icy cold before churning.
  8. Churn the Base: Transfer the chilled base mixture to your ice cream maker. Churn according to the manufacturer’s instructions (usually 25–35 minutes), until the mixture resembles soft-serve consistency.
  9. Layer and Swirl: Working quickly, transfer half of the churned Cheesecake Ice Cream into your pre-chilled freezer container. Sprinkle half of the cooled graham cracker crumble over the top. Add the remaining ice cream, then scatter the remaining crumble.
  10. Gently Swirl: Use a knife or skewer to gently swirl the crumble through the ice cream 2-3 times. Do not overmix; you want distinct ribbons of crumble.
  11. Harden (Ripen): Place the airtight container in the deep freeze for at least 4 hours to harden to a scoopable texture.