Cream Cheese Ice Cream Recipes

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CREAM CHEESE ICE CREAM



Cream Cheese Ice Cream image

This is hands-down the best homemade ice cream I've ever eaten. It tastes like cheesecake with a refreshing hint of lemon.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 1-1/2 quarts.

Number Of Ingredients 7

2-1/2 cups half-and-half cream
1 cup whole milk
1-1/4 cups sugar
2 large eggs, lightly beaten
12 ounces cream cheese, cubed
1 tablespoon lemon juice
1 teaspoon vanilla extract

Steps:

  • 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 : Calories 273 calories, Fat 16g fat (10g saturated fat), Cholesterol 87mg cholesterol, Sodium 135mg sodium, Carbohydrate 25g carbohydrate (25g sugars, Fiber 0 fiber), Protein 5g protein.

CREAM CHEESE ICE CREAM



Cream Cheese Ice Cream image

Make and share this Cream Cheese Ice Cream recipe from Food.com.

Provided by Amberngriffinco

Categories     Frozen Desserts

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

8 ounces cream cheese, softened
1 cup milk
1 tablespoon fresh lemon juice
3/4 cup sugar
1/8 teaspoon salt
1/2 cup heavy cream

Steps:

  • Blend cream cheese, milk, lemon juice, sugar and salt in blender till smooth. Transfer to bowl, then stir in cream.
  • Freeze cream cheese mix in ice cream maker, transfter to airtight container and put in freezer to harden, at least 2 hours. Let ice cream soften 5 min before serving.

Nutrition Facts : Calories 321.2, Fat 21.8, SaturatedFat 12.8, Cholesterol 74.5, Sodium 197.7, Carbohydrate 29.1, Sugar 26.2, Protein 4

CREAM CHEESE ICE CREAM



Cream Cheese Ice Cream image

Categories     Milk/Cream     Ice Cream Machine     Dessert     Kid-Friendly     Frozen Dessert     Cream Cheese     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 1 qt

Number Of Ingredients 7

8 oz cream cheese, softened
1 cup milk
1 tablespoon fresh lemon juice
3/4 cup sugar
1/8 teaspoon salt
1/2 cup heavy cream
Special equipment: an ice cream maker

Steps:

  • Blend cream cheese, milk, lemon juice, sugar, and salt in a blender until smooth. Transfer to a bowl, then stir in cream. Freeze cream cheese mixture in ice cream maker. Transfer to an airtight container and put in freezer to harden, at least 2 hours. Let ice cream soften 5 minutes before serving.

CREOLE CREAM CHEESE ICE CREAM



Creole Cream Cheese Ice Cream image

Provided by Food Network

Categories     dessert

Time 6h55m

Yield 1 quart

Number Of Ingredients 8

1 1/2 cups sugar
3 eggs
1 1/2 cups half-and-half
1 1/2 cups heavy whipping cream
2 tablespoons vanilla extract
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1 (11.5-ounce) package Creole cream cheese* (recommended: Bittersweet Plantation Dairy Creole Cream Cheese)

Steps:

  • In a large mixing bowl, whisk together sugar and eggs until fluffy and pale yellow. In a saucepot, combine half-and-half and cream. Bring to a simmer, but do not boil. Remove from heat. Stirring constantly, slowly blend cream mixture, 1 ladle at a time, into the egg mixture. Stirring will ensure that the eggs will not scramble. Add vanilla, cinnamon and nutmeg. Strain through a fine sieve and chill overnight, or for a minimum of 4 hours. When ready to use, whisk Creole cream cheese into the custard mixture until all lumps are removed. Pour into a home-style ice cream maker and freeze according to manufacturer's directions. Place ice cream in the freezer for 2 hours prior to serving.

CHEESECAKE ICE CREAM



Cheesecake Ice Cream image

Make and share this Cheesecake Ice Cream recipe from Food.com.

Provided by ratherbeswimmin

Categories     Frozen Desserts

Time 1h10m

Yield 1 quart

Number Of Ingredients 8

1 cup sugar
4 ounces cream cheese, at room temperature
1 large egg
1 1/2 teaspoons vanilla extract
3/4 cup milk
2 teaspoons grated fresh lemon zest or 2 teaspoons fresh orange zest
1 1/2 cups heavy cream
3 graham crackers, crumbled

Steps:

  • In a bowl, beat the sugar and cream cheese until smooth and creamy; beat in the egg and vanilla; set aside.
  • Bring the milk to a boil in a medium saucepan; slowly beat the hot milk into the cheese mixture.
  • Pour the entire mixture back into the pan and place over low heat.
  • Stir constantly with a whisk or wooden spoon until the custard thickens slightly (don't let the mixture boil or the egg will scramble).
  • Remove pan from heat and pour the hot custard through a strainer into a large clean bowl.
  • Let the custard cool slightly, then stir in the lemon zest and cream.
  • Cover and refrigerate until cold or overnight.
  • Stir the chilled custard; freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's directions, adding the crumbled graham crackers to the machine when the ice cream is semifrozen; allow the machine to mix in the crackers.
  • When finished, the ice cream will be soft but ready to eat.
  • For firmer ice cream, transfer mixture to a freezer-safe container and freeze several hours.
  • *White Chocolate Cheesecake Ice Cream: omit the lemon zest; add ½ cup melted white chocolate to the custard along with the vanilla; proceed as directed.
  • *Oreo Cheesecake Ice Cream: omit the lemon zest; substitute crumbled oreos for the graham crackers; proceed as directed.

Nutrition Facts : Calories 2700.9, Fat 185.4, SaturatedFat 113.2, Cholesterol 851, Sodium 758.9, Carbohydrate 239.4, Fiber 1, Sugar 208.3, Protein 29.7

CHERRY CREAM CHEESE ICE CREAM



Cherry Cream Cheese Ice Cream image

This recipe makes a deliciously rich and velvety ice cream that was an instant hit at our home. It's great in summer, but we'll make it other times of the year, too. Ruby Nelson, Mountain Home, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 1-1/2 quarts.

Number Of Ingredients 8

2 large eggs, lightly beaten
1-1/4 cups sugar
2-1/2 cups half-and-half cream, divided
12 ounces cream cheese, softened
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/2 teaspoon grated lemon zest
2 cups pitted sweet cherries, quartered

Steps:

  • In a heavy saucepan, combine the eggs and sugar. Gradually add 1-3/4 cups cream. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes., In a bowl, beat cream cheese until smooth. Gradually beat in the egg mixture. Add the lemon juice, vanilla, lemon zest and remaining cream. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight. , Stir in cherries. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.

Nutrition Facts :

CHEESECAKE ICE CREAM



Cheesecake Ice Cream image

Great ice cream recipe, perfect with your favorite berries.

Provided by Robert

Categories     Desserts     Frozen Dessert Recipes     Ice Cream

Time 1h15m

Yield 16

Number Of Ingredients 6

1 quart lowfat 1% milk
2 (8 ounce) packages reduced fat cream cheese, softened
1 ½ cups white sugar
⅓ cup triple sec
1 tablespoon vanilla extract
1 pinch salt

Steps:

  • Place milk, cream cheese, sugar, triple sec, vanilla extract, and salt into a blender; blend until smooth. Freeze in the bowl of an ice cream maker according to the manufacturer's instructions.

Nutrition Facts : Calories 185.4 calories, Carbohydrate 26.2 g, Cholesterol 18.4 mg, Fat 5.6 g, Protein 5.1 g, SaturatedFat 3.5 g, Sodium 116.6 mg, Sugar 21 g

CREAM CHEESE FROSTING



Cream Cheese Frosting image

You know that no cake, cupcake, bar or cookie is complete without the perfect layer of cream cheese icing or frosting. Luckily, our spreadable and creamy homemade recipe is ready in just 5 minutes with 4 simple ingredients. Sweet with just the right amount of tang, this from-scratch Cream Cheese Frosting Recipe is the perfect finish for carrot cake, red velvet cupcakes, pumpkin-spice bars and more. Soon you'll be adding this cream cheese frosting recipe to everything on the dessert tray and more.

Provided by By Stephanie Wise

Categories     Dessert

Time 5m

Yield 32

Number Of Ingredients 4

1/2 cup unsalted butter, softened
1 package (8 oz) cream cheese, softened
1 teaspoon vanilla
3 cups powdered sugar, plus more as needed

Steps:

  • In large bowl, beat softened butter and cream cheese with electric mixer on medium speed 2 to 3 minutes, scraping bowl occasionally, until smooth and creamy.
  • Stir in vanilla, then stir in powdered sugar. Add more powdered sugar as needed until frosting is a thick spreadable consistency.
  • Spread or pipe frosting on cooled cake or cupcakes.

Nutrition Facts : Calories 170, Carbohydrate 21 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 0 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 20 g, TransFat 0 g

BASIC CREAM CHEESE FROSTING



Basic Cream Cheese Frosting image

This recipe delivers a basic cream cheese frosting using just butter, cream cheese, confectioners' sugar, and vanilla.

Provided by JJ

Categories     Desserts     Frostings and Icings     Cream Cheese

Yield 12

Number Of Ingredients 4

½ cup butter, softened
8 ounces cream cheese
4 cups confectioners' sugar
2 teaspoons vanilla extract

Steps:

  • Beat softened butter and cream cheese until well blended.
  • Add powdered sugar and vanilla. Beat until creamy.

Nutrition Facts : Calories 291.5 calories, Carbohydrate 40.4 g, Cholesterol 41.1 mg, Fat 14.3 g, Protein 1.5 g, SaturatedFat 9 g, Sodium 110.9 mg, Sugar 39.3 g

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