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Jeni's Ice Cream

Helen T. Patterson
Homemade Jeni’s Ice Cream is a creamy, indulgent treat that mirrors the iconic texture and flavor of the famous Jeni’s Splendid Ice Creams.
Made with a unique blend of whole milk, heavy cream, cream cheese, and cornstarch, this ice cream recipe offers a smooth, velvety texture without the need for egg yolks.
The sweet cream base is the perfect starting point for countless flavor variations, allowing you to customize it with your favorite mix-ins or adventurous flavor combinations.
This recipe is perfect for anyone who loves to experiment in the kitchen while recreating a beloved, store-bought classic.
Nutrition Facts (Per serving)
Calories: 290, Total Fat: 18g, Saturated Fat: 11g, Trans Fat: 0g, Cholesterol: 60mg, Sodium: 110mg, Total Carbohydrates: 26g, Dietary Fiber: 0g, Sugars: 21g, Protein: 4g, Calcium: ~10% DV, Iron: ~2% DV, Vitamin A: ~15% DV, Vitamin C: 0% DV
Estimated based on one serving (assuming 12 servings per batch)
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American, Dessert
Servings 6 servings
Calories 300 kcal

Equipment

  • Ice Cream Maker – 1 unit
  • Medium Saucepan: 1 unit
  • Whisk: 1 unit
  • Measuring cups and spoons (1 set)
  • Mixing Bowls – 2 units
  • Container for Freezing (1 unit)
  • Spatula: 1 unit

Ingredients
  

  • 2 cups 480 ml Whole Milk
  • 1 cup 240 ml Heavy Cream
  • 1/2 cup 100 g Granulated Sugar
  • 2 tbsp 30 ml Corn Syrup
  • 2 tbsp 15 g Cornstarch
  • 1/4 cup 60 g Cream Cheese, softened
  • 1 tsp 5 ml Vanilla Extract

Instructions
 

Prepare the Ice Cream Base:

  • In a medium saucepan, combine whole milk, granulated sugar, and cornstarch.
    Whisk until the cornstarch is fully dissolved.
  • Heat the Base: Set the saucepan over medium heat and stir occasionally.
    Once the mixture begins to simmer, reduce the heat and allow it to simmer for 2-3 minutes, stirring constantly until it thickens to a custard-like consistency.

Add Cream Cheese & Corn Syrup:

  • Remove the saucepan from heat.
    Stir in the cream cheese and corn syrup, mixing until the cream cheese is fully melted and incorporated.
    Add vanilla extract and stir until well combined.

Chill the Base:

  • Pour the ice cream base into a container, cover, and refrigerate for at least 4 hours or overnight.
    The mixture must be fully chilled before churning.

Churn the Ice Cream:

  • Once the base is chilled, pour it into your ice cream maker.
    Follow the manufacturer’s instructions to churn until the ice cream reaches a soft-serve consistency, usually about 20 to 25 minutes.

Freeze the Ice Cream:

  • Transfer the churned ice cream to an airtight container.
    Freeze for 3-4 hours or until firm enough to scoop.

Serve & Enjoy:

  • Scoop your homemade Jeni’s ice cream into bowls or cones. Garnish with toppings of your choice, and enjoy!

Notes

  • Chill Time: Be sure to chill the ice cream base for at least 4 hours to achieve the best texture. It’s crucial to have a completely cold mixture before churning.
  • Flavor Variations: Customize your ice cream by adding mix-ins like chocolate chips, fruit purées, or caramel swirls during the last few minutes of churning.
  • Vegan Version: For a dairy-free alternative, substitute the milk, cream, and cream cheese with coconut milk, almond milk, and dairy-free cream cheese.
  • No Ice Cream Maker? If you don’t have an ice cream maker, you can freeze the mixture in a shallow dish, stirring every 30 minutes until it reaches the desired consistency (this may take several hours).
  • Storage: Store the ice cream in an airtight container in the freezer for up to two weeks.
Keyword Jeni's Ice Cream