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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.
  • Total Time
    Prep: 20 min. + chilling Process: 20 min./batch + freezing
  • Makes
    1-1/2 quarts


  • 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 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.
Nutrition Facts
1/2 cup: 272 calories, 16g fat (10g saturated fat), 94mg cholesterol, 130mg sodium, 24g carbohydrate (23g sugars, 0 fiber), 6g protein.

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