Copycat Baskin Robbins Cheesecake Ice Cream

Baskin Robbins is known for there many flavors of ice cream.  I find myself going to Baskin Robbins at least once a week and the bill sure adds up quickly.  Why not try making this delicious dessert at home for a fraction of the cost!  Enjoy!!!
2 1/2 cups heavy whipping cream
1 1/4 cups sugar
2 beaten eggs
1 1/2 8-ounce packages cream cheese, softened
1/2 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1 teaspoon vanilla
Graham Crackers broken into bits

1. In a large saucepan combine 1 1/2 cups of the whipping cream, sugar, and eggs. Cook and stir over medium heat just until boiling.
2. In a large mixing bowl beat cream cheese with an electric mixer until smooth; slowly beat in hot mixture.
3. Cover and chill thoroughly.
4. Stir in remaining whipped cream, lemon peel, lemon juice, and vanilla.
6. Freeze in a 4-5 quart ice cream freezer according to the directions.
7. Fold in Graham Cracker bits.
8. Put into freezer container with a lid and let sit 4 hours in the freezer before serving.

8-10 Servings

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29 Comments

  1. easy recipes August 3, 2007 at 12:22 pm

    That was absolutely yummy! Tastes just like Basking & Robbin. My kids loved it. Thanks

  2. r cav August 6, 2007 at 10:35 am

    What is step number 5? It jumps from #4 to #6.

  3. Dottie August 6, 2007 at 12:32 pm

    This was so very good but…I tried somthing else with half of it and I took some strawberry ice cream topping and but a dribble of that through the icecream (you could use any flavor you like) and marbled it through and that was good too. I can see many good things coming from this basic cream cheese ice cream recipe, Heck how can you go wrong, right? Enjoy as it is so…good! Thank you!!

  4. fast recipes August 8, 2007 at 11:09 am

    I love the graham cracker mix ins. It gives the ice cream a nice crunch.

  5. Steve Acel September 29, 2007 at 6:54 pm

    Sounds very yummy, but what about diabetics? We can oly read about it and just wish.

  6. Brandy January 16, 2008 at 1:01 am

    Use splends instead of sugar.

  7. Toni January 17, 2008 at 9:34 pm

    I think Brandy means Splenda . . . it is
    great for diabetics to use instead of sugar.
    Works great!!

  8. camille February 8, 2008 at 10:39 am

    i love baskin robins & is definately going to try this. thank you alot.

  9. Peppy February 12, 2008 at 6:25 am

    Would love to make it but I do not have an ice cream freezer. Can I still make it using another method? Thanks.
    Peppy

  10. Glynnis March 22, 2008 at 8:13 pm

    This sounds delicious. However, I agree with r cav. What is the missing step?

  11. faten April 24, 2008 at 12:23 pm

    what a delicious icecream Ilove it verymuch.

  12. Sue-Ellen May 24, 2008 at 11:21 pm

    my mouth is watering just reading the recipe.As I am in Australia Grahams biscuits are’nt available,are there any biscuits on our aussie shelves that you are familar with that I could use as a substitue.Can’t wait to make this recipe for my family,it will be an absolute hit.

  13. krstn May 26, 2008 at 3:16 am

    yah, thanks…im going to try it…but the problem is, some of the ingredients like heavy whipping cream i dont know it (regarding duecth langauge…

    i know my man loved it…

  14. susab June 24, 2008 at 3:23 pm

    instead of graham crackers what else can i use bcz its not available in the Persian Gulf.

  15. PAUL July 12, 2008 at 4:13 pm

    USE DIGESTIVE BISCUITS

  16. PAUL July 12, 2008 at 4:15 pm

    DIGESTIVE BISCUITS ARE THE BRITISH EQUIVELENT

  17. Tammy Conoyer March 9, 2009 at 10:26 am

    Can anyone help me out w/the “choc cruch” that goes in between the two layers of ice cream for ice cream cake?I know its fudge topping, but what is the “crunch” part?
    Thank you
    Tammy Conoyer

  18. Dawn March 9, 2009 at 10:44 pm

    The ‘chocolate crunch’ you find in ice cream cakes is bought commercially in bulk but you could substitute crushed chocolate wafer cookies or Oreos 🙂

  19. Kris May 2, 2010 at 7:36 pm

    Can you fin a knock off recipe for th Grape Ice & Daqiuari Ice from B&R as well???

    Thanks

  20. aprilrose January 4, 2011 at 11:37 pm

    I dont quite understand the Whipping cream. Is this the one from the tin bottle already whipped or we use the double cream from the carton box…can someone help?

  21. susan January 12, 2011 at 1:09 am

    Whipping cream is called cool whip in USA. In the middle east or Persian Gulf we call it Whipping cream. In the Gulf you will get it in packet or fresh. You can follow the directions in the packet and can make very good whipping cream.

  22. aprilrose January 23, 2011 at 10:09 pm

    Thanks so much Susan…your are a gem!

  23. Cindy February 13, 2011 at 6:21 pm

    Notes:
    -Whipping cream is also called heavy cream in the USA.
    -Most custard based recipes, which this one is also, use a combination of whole milk, heavy cream, and/or half&half. This recipe could be lightened up a bit by subbing some whole milk for part of the cream.
    -If you use shredded lemon peel, it will contain the pith, which will make this bitter. It’s better to use lemon zest, which does not have pith.
    -The chocolate crunchy bits in commercial ice cream cakes, like those made at Dairy Queen are corn-based. This is why my sister who has celiac disease can eat Dairy Queen’s “cake”, but not any others. If you use chocolate cookies, they may get soggy or mushy over time. A corn-based product will hold up better, so you might want to try crushed Cocoa Puffs and see if that works well.
    -If you cannot get graham crackers (“biscuits”), I think broken vanilla wafers would be a great substitution.

  24. veronica May 31, 2011 at 6:18 pm

    it sounds so good ,but i have a quuestion please .how to Graham Cracker bits after freezing.help me i wanna try it.

  25. Caroline October 12, 2011 at 11:18 pm

    Susan, whipping cream is not called “Cool whip” in the USA. Cool Whip is a brand of whipped (not whipping) cream substitute made of partially hydrogenated vegetable oil, corn syrup, and some dairy products like cream or milk. You wouldn’t want to use Cool Whip in a recipe that calls for cream.

    Whipping cream is simply heavy cream, even in the USA. To answer aprilrose, whipping cream would be the “double cream” she’s talking about, not pre-whipped cream.

  26. aprilrose October 13, 2011 at 10:40 pm

    Would love to make it but I do not have an ice cream freezer. Any other way of making it?

  27. aprilrose October 13, 2011 at 10:41 pm

    I do not have an ice cream freezer. Any other way of making it?

  28. susan October 14, 2011 at 10:24 am

    Caroline, thank you very much for the information. I am from the Persian Gulf and visited USA so many times. I had an impression that Whipping cream and cool whip are the same. Thank yo once again for correcting me

  29. kelly June 17, 2012 at 12:30 pm

    i do not have a freezer ice cream is there an other way 🙂

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