Crazy Good Cream Cheese Ice Cream

25 September, 2020 / by Hank Watson

Cream cheese frosting. That’s all you have to say, and I’m in!

As I was discussing Red Velvet Whoopie Pies, I was pondering what I could do to make them stand out from all others….  Cream cheese ice cream, of course!  SCORE!!!!

Please, if you are a novice, be sure to read through all the directions before creating this delight!

This WILL change your life!!!!  🙂


  • 1 ½ cups milk
  • 1 ½ cups whipping cream
  • 2/3 cup sugar
  • 3 egg YOLKS
  • ¾ tsp vanilla
  • 8 oz cream cheese, softened
  • 2 tsp fresh lemon juice


In saucepan (make sure it holds at least 4 cups), combine milk, whipping cream and sugar.Heat over medium heat (DO NOT BOIL) just to a simmer and sugar is dissolved,whisking regularly. Meanwhile, lightly whisk the egg yolks in medium bowl (don’t use a small bowl).  When cream mixture is ready, using a glass measuring cup, remove about ¾ cup of the cream mixture and SLOWLY add to yolks, whisking constantly. This is called tempering. You do this so you don’t end up with scrambled eggs!  SLOWLY pour the yolk mixture back into the saucepan, and heat until mixture thickens, whisking CONSTANTLY.  DO NOT walk away from it. As soon as you do, you’ll end up with mixture burned to the bottom of your pan.  Remove from heat and add vanilla. Add the softened cream cheese and lemon juice, and whisk until cream cheese incompletely melted and incorporated into the mixture (at least two minutes). Allow to cool slightly.  Strain mixture into a container and refrigerate overnight, or eight hours. Place contents into ice cream maker, following manufacturer’s directions. Transfer into a container and freeze at least four hours before serving.

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