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This cream cheese ice cream is another fav at our house and it’s my last ice cream recipe that I have to share with you. And again, no picture to go with this. Just beware that it is very fattening, 1/2 cup serving is 290 calories. I found this recipe years ago on ichef.com. On the recipe, it said it was a $100 Better Homes and Garden Recipe.
I have another warning with this recipe, it calls for raw egg. The raw egg adds richness to the ice cream but also puts you in danger of salmonella. If your recipe calls for uncooked eggs, consider using the equivalent amount of egg-substitute or cook the eggs and milk (to at least 160 F). Though the risk of salmonella in uncooked eggs is relatively small, the illness can be life-threatening to infants, pregnant women, the elderly, and ill or immuno-compromised people.
You can even leave the eggs out. It will just reduce the richness. I love to top this ice cream with sweeten fresh fruit. This one really tastes like cheesecake, but what recipe wouldn’t with three 8 ounce packages of cream cheese.
- CREAM CHEESE
- EGGS (READ WARNING ABOVE AND CHOOSE A METHOD TO MAKE THE RECIPE SAFE)
- LEMON JUICE
- LIGHT CREAM
Cream Cheese Ice Cream
- 3 (8 oz) pkg’s cream cheese, softened
- 2 1/2 cups sugar
- 4 eggs (read warning above and choose a method to make the recipe safe)
- 2 Tbsp lemon juice
- 2 tsp vanilla
- 5 cup light cream
- In a large mixer bowl beat cream cheese and sugar with an electric mixer on med. speed till smooth. Beat in the eggs, lemon juice, and vanilla till combined. Stir in the light cream. Freeze in a 4 or 5 qt ice cream freezer according to the manufacturers directions. Makes about 3 qts.
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