Cream Cheese Ice Cream

Cream Cheese Ice Cream is smooth, decadent and perfectly sweet with just enough tang to give it that cheesecake-like flavor. Made with heavy cream, whole milk, egg yolks and a full block of cream cheese, this homemade custard-style ice cream has an incredibly creamy texture. A little vanilla brings everything together for a simple homemade ice cream that’s SO good on its own or sandwiched between cookies.

• Rich and creamy: Heavy cream, whole milk, egg yolks and cream cheese create an incredibly creamy texture.
• Cheesecake-like flavor: The cream cheese adds a subtle tang that balances the sweetness.
• Made from a custard base: Egg yolks give this homemade ice cream extra richness and body.
• Simple ingredients: You only need seven ingredients, including the salt and vanilla.
• So versatile: Serve it alone, add toppings or use it to make homemade ice cream sandwiches.

• Heavy cream: Gives the ice cream its rich, creamy texture.
• Whole milk: Balances the heavy cream while keeping the ice cream base creamy.
• Egg yolks: Create the custard base and add richness and body to the finished ice cream.
• Granulated sugar: Sweetens the ice cream and gets whipped with the egg yolks before they’re tempered.
• Cream cheese: Bring it to room temperature before starting so it incorporates smoothly into the warm milk and cream.
• Vanilla paste or vanilla extract: Vanilla paste gives you a concentrated vanilla flavor, but vanilla extract works just as well.
• Salt: A pinch balances the sweetness and enhances the cream cheese and vanilla flavors.

• Whip the egg yolks and sugar: Mix the egg yolks and granulated sugar until the mixture becomes whipped and pale yellow.
• Warm the dairy: Add the milk, cream cheese, heavy cream and salt to a medium pot. Heat over low-medium heat for about 5 minutes, stirring constantly. You want it warm, but do not let it boil.
• Temper the eggs: Slowly whisk a ladleful of the warm milk mixture into the egg yolks. Repeat with another small amount before gradually incorporating the remaining warm dairy.
• Cook the custard: Pour everything back into the pot, reduce the heat to low and stir in the vanilla. Cook while stirring constantly until the custard reaches 165°F.
• Chill and churn: Transfer the custard to a glass bowl and refrigerate until it reaches approximately 65°F. Prepare your ice cream maker according to its instructions, then churn the chilled cream cheese ice cream base.
• This is exactly where I’d stop the body instructions. We don’t need to duplicate every detail from the recipe card.

• Start with room-temperature cream cheese: This helps the cream cheese incorporate more smoothly into the warm dairy mixture.
• Don’t boil the cream: Keep the heat at low to medium while warming the milk, cream cheese and heavy cream.
• Take your time tempering the eggs: Slowly introducing the warm dairy raises the temperature of the yolks without immediately cooking them.
• Keep your whisk moving: Whisk continuously while adding the warm milk mixture to the egg yolks.
• Don’t forget the corners of the pot: Once the custard is back over low heat, stir constantly and get all the way into the corners. This is one of the easiest places for egg to overcook.
• Use a thermometer: Rather than guessing whether your custard is ready, cook it until it reaches 165°F.
• Chill before churning: Don’t pour the warm custard straight into your ice cream maker. Let the mixture cool in the refrigerator first.
• Follow your machine’s instructions: Ice cream makers vary, so once your base is ready, use the churning instructions for your specific machine.

• You really don’t need anything more than a bowl and a spoon, but the slightly tangy flavor makes this ice cream especially good with desserts.
• Try it with fresh berries, fruit cobbler, pie, brownies or a drizzle of caramel or chocolate sauce.
• And this is where I’d make your internal link:
• My favorite way to use it is in these Carrot Cake Cookie Ice Cream Sandwiches. The tangy cream cheese ice cream with the soft, warmly spiced carrot cake cookies gives you all the flavors of carrot cake and cream cheese frosting in a frozen dessert.

• Freeze after churning: Transfer the churned ice cream to an airtight freezer-safe container and freeze until it reaches your preferred consistency.
• Keep it covered: A tightly sealed container helps protect homemade ice cream from freezer air and unwanted odors.
• For easier scooping: Homemade ice cream can become quite firm in the freezer. Let it sit at room temperature for a few minutes before scooping if necessary.
• Making ice cream sandwiches: If you’re using this cream cheese ice cream for the Carrot Cake Cookie Ice Cream Sandwiches, let it reach a consistency that’s firm enough to scoop but still soft enough to spread between the cookies.