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

29 thoughts on “Copycat Baskin Robbins Cheesecake Ice Cream

  1. Dottie says:

    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!!

  2. Sue-Ellen says:

    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.

  3. krstn says:

    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…

  4. Tammy Conoyer says:

    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

  5. Dawn says:

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

  6. Kris says:

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


  7. aprilrose says:

    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?

  8. susan says:

    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.

  9. Cindy says:

    -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.

  10. Caroline says:

    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.

  11. susan says:

    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

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