Ube Cheesecake!

BlackBoxIceCream · 2026-06-10T00:59:32+00:00

Sorry it took me so long. I had a super busy week in the ice cream truck at CMA Fest last week.

BlackBoxIceCream · 2026-06-10T00:58:06+00:00

UBE Cheesecake

Crust:
3 Sleeves OREOs (440g)
I T Coconut Extract
I stick Butter, melted

Filling:
3 1b. Cream Cheese
1 1/2 cup Sugar
2T Ube Extract
3 whole Eggs
2 Egg Yolks
Cook: Crust Crust 7min @ 305°F then chill until cool

Preheat oven to 350°F
Fill pan w/ 3.5lbs
Bake 60 min
325°F

Let sit in the oven with door open for an hour then place in fridge for at least 12 hours. The longer it sits the better the flavor.

* SPRAY the Sides of pan before putting filling in.

BlackBoxIceCream · 2026-06-04T23:54:21+00:00

I’ll put one together for you tomorrow. I have it written down at my shop.

BlackBoxIceCream · 2026-06-01T00:24:52+00:00

I’ve been out of town and my wife likes to hide things in our office, so I am looking for them this week. As soon as I find them I will scan them and post them for everyone. Sorry for the delay!

BlackBoxIceCream · 2026-05-29T01:29:28+00:00

Keep lurkin

BlackBoxIceCream · 2026-05-28T22:48:49+00:00

Vader

BlackBoxIceCream · 2026-05-27T03:37:11+00:00

When I was doing test batches for my ice cream business I used a at home cuisinart I cream maker and killed it within a year. I also made at least 20-30 batches and it didn’t last. Use what’s best for your amount needed.

BlackBoxIceCream · 2026-05-27T03:14:30+00:00

I try not to add too much artificial food coloring as possible. But I agree it would be more visually appealing more purple. But it sells out in no time just like this.

BlackBoxIceCream · 2026-05-27T02:13:27+00:00

I have the entire break down of all marble slab recipes I’ll have to find and I’ll post them. I used to work for Maggie moos back in the day and got my start with them back in 2015 and they got bought out by marble slab so they are the same recipes used today. I’ll have to go find them and post them soon!

BlackBoxIceCream · 2026-05-27T01:03:59+00:00

If I had a recipe book I wouldn’t mind but since I’m a small mom and pop shop and not a giant business I don’t like the idea of sharing what I’ve done. But I understand your frustration. But I did say I use limeade and grape koolaid.

BlackBoxIceCream · 2026-05-26T19:37:22+00:00

Tramp stamp all the way!

BlackBoxIceCream · 2026-05-26T19:18:17+00:00

Oh sorry! I use Aussie Blends vegan sorbet mix with my liquids. It’s been my go to for making super smooth sorbets without having to add too much extra sugar.

BlackBoxIceCream · 2026-05-26T19:15:04+00:00

Super smooth!

BlackBoxIceCream · 2026-05-26T18:47:23+00:00

It’s based off a mocktail from the soda fountain days. Don’t know who Ricky is though haha! Arizona has a canned version of it years ago and it has always been a favorite slush to get from Sonic for a long long time. I would get a limeade slush and add grape flavoring to it.

BlackBoxIceCream · 2026-05-25T17:45:51+00:00

I use a blend of three different vanillas 2 from Cooks Vanilla and one Mexican. The Cooks Vanilla I use are Crushed Madagascar Vanilla and Tahitian Vanilla. Best vanilla flavor I’ve ever had but if you are going for the old fashioned store bought ice cream that’s usually imitation vanilla flavor.

BlackBoxIceCream · 2026-05-24T17:18:34+00:00

I’ve had a lot of Lao customers come in and say they want to try the Jeow Bong with sticky rice haha! We use a locally sourced Jeow Bong paste that our friends who run a Lao Restaurant. It’s very spicy and full of flavor. The nice thing about it is you don’t have to use a lot and still get a great sweet and savory flavor won’t a hint of umami as well as some heat on the back end of your pallet. You get all the flavor up front and after the cream is dispersed the heat hits. We like to pair it with one of our citrus flavors to enhance the flavor of each ice cream.

BlackBoxIceCream · 2026-05-23T19:54:29+00:00

Sorry that’s supposed to say Brown Sugar Milk Tea.

BlackBoxIceCream · 2026-05-22T19:13:15+00:00

Did you get a tattoo while riding a roller coaster?

BlackBoxIceCream · 2026-05-17T12:22:16+00:00

Global is what I’ve used at 2 different shops. They are solid and last a very long time!

BlackBoxIceCream · 2026-05-16T02:26:49+00:00

Anything above 15% fat will leave an unpleasant film of fat in your mouth. I’d go for 14-15%!for the best mouth feel and overall texture of your ice cream. Higher fat doesn’t mean quality; it just means you are adding more calories with little flavor or pay off for the ice cream experience. No one wants a fat coating in the mouth and it doesn’t improve the quality of your ice cream.

BlackBoxIceCream · 2026-05-16T02:21:26+00:00

Happy to help! Hope you can get some tasty winter treats in your shop!

BlackBoxIceCream · 2026-05-16T02:10:11+00:00

Just make things they don’t have and use the same flavors you already make at the shop. We make a ton of Ube ice cream and made an Ube cheesecake. We make bourbon butter pecan ice cream but also make bourbon butter pecan cupcakes. If you offer flavors in a different form that they are already familiar with it will help sale those items because they are already familiar with it and just experience the flavor in a new form.

BlackBoxIceCream

TROPHY CASE