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Cream Cheese Ice Cream

in Diana's Recipe Book

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(total ratings: 1)
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Servings: Makes 3 quarts
This thick and sinfully luscious ice cream tastes just like a slice of creamy cheesecake.

5 cups half-and-half or light cream
2-1/2 cups granulated sugar
4 large eggs, beaten
3 8-ounce packages cream cheese or reduced-fat cream cheese (Neufchatel),
1 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
2 teaspoons vanilla extract
Fresh blueberries, nectarines, and/or dark cherries (optional)

In a large saucepan combine 3 cups of the half-and-half or light
cream, the sugar, and eggs. Cook and stir over medium heat just until
boiling. In a large mixing bowl beat cream cheese with an electric
mixer until smooth; gradually beat in hot mixture. Cover and chill

Stir in remaining half-and-half, lemon peel, lemon juice, and vanilla.
Freeze in a 4- or 5-quart ice cream freezer according to the directions.
Ripen 4 hours. Garnish each serving with choice of fresh fruit, if
desired. Makes about 3 quarts (24 servings).

Nutritional facts per serving
Calories: 260
Total fat: 17g
Saturated fat: 10g
Cholesterol: 85mg
Sodium: 116mg
Carbohydrate: 24g
Fiber: 0g
Protein: 5g
Vitamin A: 20%
Vitamin C: 1%
Calcium: 6%
Iron: 3%

Source: Better Homes and Gardens
Date: August 6, 2002


Reviewer: faithiel
I really love it. Thank you for sharing your recipe with the public.


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