Cheesecake Ice Cream Recipe - Serving Ice Cream (2024)

FAQs

Can you serve ice cream with cheesecake? ›

For the cheesecake

When the chocolate cheesecake is ready, remove from the oven, allow it to cool a little bit, cut and serve with chocolate ice cream.

The heavy cream to whole milk ratio in premium ice cream is typically 2:1. Many recipes have some variation of this ratio or used half and half instead of milk. I kept to the ratio of 2:1 cream/milk.

Before blending your hard ice cream, add ⅓ part heavy cream to the bowl. Blending the ice cream with the heavy cream will produce a softer, runnier mixture, which can be transferred to a Ziploc bag and left to set in the freezer.

Any kind of cheesecake can be frozen, either whole or as individual slices, and you don't need to adjust the recipe. The denser texture of New York-style cheesecake makes it less likely to separate, but lighter, whipped cheesecakes, as well as no-bake cheesecakes, can also be frozen.

Unfortunately portions of ice cream can be a little subjective but generally it should be 2 to 3 scoops per person. A scoop is roughly 60ml or 1/4 cup so a recipe serving 8 people is likely to yield just short of 1litre, or 4 cups.

If you want to avoid having too little or too much ice cream (is there such a thing?!), plan out how much you'll need per person. Jenn suggests accounting for 1 1/2 cups of ice cream per person. (To get an idea of what that means, note that a gallon of ice cream contains about 16 cups!)

Portion-scoops (most folks call them “ice cream scoops) come in an array of sizes, each denoted by a number. This number is the number of scoops in a quart (weird, eh?). So, a 32 scoop would be a 1-ounce scoop, whereas an 8 scoop would be a 4–ounce scoop.

Pile Them High. When it comes to toppings, we say, the more, the better. Nuts, sprinkles, crushed cookies, shredded coconut, fresh berries, crushed candy bars, hot fudge and caramel sauce are all classic additions, but virtually anything goes. Display them in simple glass bowls with plenty of spoons for scooping.

If 16 guests are coming, then you need 1-1/2 gallons (192 ounces, or 12 pints). And if you have 20 people on your guest list, then you're going to need two gallons of ice cream (240 ounces, or 15 pints).

How much ice cream do I need for 40 guests? ›

1 scoop of ice cream is typically about 3 ounces or 1/2 cup. This is generally considered a serving and certainly all you need to plan on per person when serving a large group. I always plan on 3 ounces per person at large group events.

Sugar, corn syrup or honey, as well as gelatin and commercial stabilizers, can all keep your ice cream at a softer consistency. Ice cream also stays softer when you store it in a shallow container, rather than a deep tub, and cover the surface of the ice cream with plastic wrap to keep ice crystals from forming.

In Lebovitz's book, he states that adding just a bit of alcohol to your ice cream base results in a better texture when it's churned because alcohol doesn't freeze. The alcohol prevents some of the ice crystals from forming, which makes the ice cream softer and therefore more scoopable.

Cheesecake is a versatile dessert that goes well with a variety of topping like fruit sauces, chocolate fudge, pie fillings, fruit curd, and much more! What pairs well with cheesecake? Cheesecake pairs well with fresh fruit salad, hot or cold coffee or tea, or by itself!

Eating ice cream before cake may make the ice cream taste less sweet and more refreshing, making the cake taste sweeter in comparison. Eating ice cream after cake can make a nice contrast of temperature and texture, as the cold and creamy ice cream follows the warm and soft cake.

Ice cream is the best dessert for a number of reasons. It's refreshing, comes in a wide variety of flavors, is versatile, easy to find, and affordable. It's also a crowd-pleaser that can be enjoyed year-round and is a good source of calcium. And of course, it's delicious!

Turn off heat, prop the oven door open slightly with a wooden spoon, and let cheesecake sit in the oven another 45 minutes. Then remove from the oven, and let cool to room temperature before covering with plastic wrap and refrigerating. Serve when fully chilled (at least 4 hours in the refrigerator, or overnight).