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Cream Cheese Ice Cream

 Cream Cheese Ice Cream
This is hands-down the best homemade ice cream I've ever eaten. It tastes like cheesecake with a refreshing hint of lemon.
12 ServingsPrep: 20 min. + chilling Process: 20 min./batch + freezing


  • 2-1/2 cups half-and-half cream
  • 1 cup milk
  • 1-1/4 cups sugar
  • 2 eggs, lightly beaten
  • 12 ounces cream cheese, cubed
  • 1 tablespoon lemon juice
  • 1 teaspoon McCormick® Pure Vanilla Extract


  • In a large saucepan, heat the cream and milk to 175°; stir in
  • sugar until dissolved. Whisk a small amount of hot mixture into the
  • eggs. Return all to the pan, whisking constantly. Cook and stir over
  • low heat until mixture reaches at least 160° and coats the back
  • of a metal spoon.
  • Remove from the heat. Whisk in cream cheese until smooth. Cool
  • quickly by placing pan in a bowl of ice water; stir for 2 minutes.
  • Stir in lemon juice and vanilla. Press plastic wrap onto surface of
  • custard. Refrigerate for several hours or overnight.
  • Fill cylinder of ice cream freezer two-thirds full; freeze according
  • to manufacturer’s directions. Refrigerate remaining mixture until
  • ready to freeze. Transfer to a freezer container; freeze for 2-4
  • hours before serving. Yield: 1-1/2 quarts.
Nutritional Facts: 1 serving (1/2 cup) equals 272 calories,

2 of 2

Cream Cheese Ice Cream (continued)

Nutritional Facts: 16 g fat (10 g saturated fat), 94 mg cholesterol, 130 mg sodium, 24 g carbohydrate, trace fiber, 6 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.