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cream cheese ice cream recipe

Cream Cheese Ice Cream

Helen T. Patterson
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.
Nutrition Facts (Per Serving)
Calories: 220-250 kca, lTotal Fat: 18g, Saturated Fat: 11g , Trans Fat: 0g, Cholesterol: 55mg, Sodium: 40mg, Total Carbohydrates: 18g, Dietary Fiber: 0g, Sugars: 17g, Protein: 2g, Vitamin D: 1mcg, Calcium: 50mg, Iron: 0.1mg, Potassium: 100mg
Estimated based on one serving (assuming 12 servings per batch)
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert, Sweet Treat
Cuisine American
Servings 8 servings
Calories 300 kcal

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.
Keyword Cream Cheese Ice Cream