Cream Cheese Ice Cream
No ice cream maker necessary for this incredible cream cheese ice cream! It's everything you love about sweet and savory cream cheese frosting combined with the frosty joy of homemade ice cream.
Servings: 16
Ingredients
- 2 cups heavy cream very cold
- 14 ounces sweetened condensed milk
- 8 ounces cream cheese room temperature
- 2 teaspoons vanilla extract
Instructions
- In a large mixing bowl or stand mixer with the beater attachment, whip heavy cream, gradually increasing speed, until stiff peaks form.
- Blend in sweetened condensed milk, softened cream cheese and vanilla until smooth. Pour into loaf pan or airtight container.
- Freeze until solid.
Notes
Freeze mixing bowl before whipping the cream. The colder the bowl, the easier it is to get your ice cream to set up!
Don’t over beat. Whipped cream can go from smooth to grainy rather quickly, so it’s important not to over whip the whipped cream.
Variations
- Add Fruits - Strawberries, blueberries, raspberries and blackberries pair well.
- Add Jams - Swirl your favorite jam (or lemon curd) in the mixture just before freezing.
- Substitute Vanilla - In lieu of vanilla, use lemon or orange extract for a frozen Lemon cream cheese or Orange cream cheese flavor!
- Add Graham Cracker Crumbs - Fold in crumbs for frozen cheesecake flavor.
Storage Tip
Freeze - Store in an airtight container in the back of the freezer for up to 2 weeks or until crystallization forms.Nutrition
Calories: 227kcal | Carbohydrates: 16g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 59mg | Sodium: 82mg | Potassium: 42mg | Sugar: 15g | Vitamin A: 690IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 1mg