Cream Cheese Ice Cream
This cream cheese ice cream is a decadent and creamy dessert that combines the rich texture of cream cheese with the smoothness of heavy cream and milk. It's simple to make with just a few ingredients and can be customized with your favorite mix-ins, making it the perfect treat for any occasion. Whether you serve it in a cone, over pie, or as a sundae, this homemade ice cream will satisfy your sweet cravings like no other.
Equipment
- Ice cream maker (optional, 1)
- Hand Mixer or Whisk - 1
- Large mixing bowl (1)
- Airtight Container for Freezing (1)
- Spatula (1)
Ingredients
- 8 oz 226g – Cream Cheese, softened
- 1 cup 240ml – Heavy Cream
- 1 cup 240ml – Whole Milk
- 3/4 cup 150g – Granulated Sugar
- 1 teaspoon – Vanilla Extract
- Optional Mix-ins: chocolate chips, crushed cookies, fresh fruit, etc.
Instructions
Prepare the Cream Cheese Base:
- Soften the cream cheese by letting it sit at room temperature for 10-15 minutes.
- In a large mixing bowl, combine the softened cream cheese, sugar, and vanilla extract. Use a hand mixer or whisk to beat until smooth and well-blended.
Add the Dairy:
- Slowly add the heavy cream and whole milk to the cream cheese mixture, stirring continuously until the mixture is completely smooth and combined.
Churn the Ice Cream:
- If using an ice cream maker: Pour the mixture into the ice cream maker and churn according to the manufacturer’s instructions (typically 20-25 minutes).
- If not using an ice cream maker: Pour the mixture into an airtight container and freeze. Stir every 30 minutes for about 2-3 hours to achieve a smooth consistency.
Freeze:
- Once the ice cream has reached a thick, creamy texture, transfer it to an airtight container and smooth the top with a spatula.
- Cover tightly and freeze for at least 4 hours, or overnight for best results.
Serve:
- Allow the ice cream to soften for 5-10 minutes before scooping and serving.
Notes
- Customization: Feel free to add your favorite mix-ins like chocolate chips, crushed cookies, or fresh fruit to customize the flavor. Add them during the last few minutes of churning or after freezing for a swirl effect.
- No Ice Cream Maker? No worries! Just freeze the mixture in an airtight container and stir every 30 minutes for 2-3 hours to ensure the creamy texture.
- Storage: Homemade ice cream is best within 1-2 weeks but can be stored in the freezer for up to a month. Ensure it's kept in an airtight container to prevent ice crystals from forming.
- Make it Lighter: For a lower-calorie version, you can experiment with reduced-fat cream cheese and lighter dairy options like almond milk or coconut cream, though this may affect the texture and richness.