Cream Cheese Ice Cream

Ice cream made with cream cheese tastes like frozen cheesecake, and that’s basically the appeal here. The cream cheese contributes both fat (which makes for a denser, creamier mouthfeel than typical ice cream) and a slightly tangy edge that balances the sweetness in a way regular vanilla ice cream simply can’t.

The lemon juice is small but mighty. Just two tablespoons brightens the cream cheese flavor without making the ice cream taste like lemon. It’s the same trick used in cheesecake recipes, where a touch of lemon turns rich into vibrant.

Softening the cream cheese fully before mixing is non-negotiable. Cold cream cheese will leave little white pebbles in the finished base no matter how long you beat it. Pull it out at least an hour before starting and let it come to room temperature.

The eggs add richness and act as natural emulsifiers, helping the fat stay distributed throughout. If you’re concerned about raw eggs, use pasteurized eggs or temper the eggs by gently heating the base on the stovetop to 160F (70C) before churning.

Use half-and-half (light cream) as listed for the right balance of richness without being too heavy. Heavy cream alone makes the ice cream too dense to scoop properly.

Pro Tips

• Chill the base completely (at least 4 hours, ideally overnight) before churning. Cold base churns to a creamier texture.
• Use full-fat (regular) cream cheese, not low-fat or whipped. Low-fat versions don’t deliver the richness that defines this ice cream.
• Press plastic wrap directly onto the surface of churned ice cream before freezing to prevent ice crystals.
• Let firmly frozen ice cream sit at room temperature for 5 to 10 minutes before scooping for the best texture.

Variations

• Swirl in strawberry jam or blueberry compote for a no-bake cheesecake variation.
• Crumble in graham cracker crumbs during the last minute of churning for cheesecake crust crunch.
• Add 1 teaspoon orange or lemon zest for a citrus-cheesecake version.