First of all it’s raw dairy season for us around here! We have a fresh, abundant supply every week during the spring & summer months and we enjoy making ice cream with some of it once or twice a month!
And second! We are celebrating my other spring baby this week! Her party was this weekend, and I can’t think of a better ice cream to go with her carrot cake request than cream cheese ice cream.
This is actually my all time favorite ice cream that I make, and I think you are going to just about fall over at how creamy and wonderful it is. Simply swapping out some of the cream for cream cheese gives that amazing tang to the rest of the cream, and it really feels like you are eating frozen cheesecake, which I big fluffy heart love 🙂
Just dump the yogurt in a cheesecloth or tea towel and let the whey drip into a jar for about 12-18 hours. You can use the whey in the jar for soaking oatmeal, or any other flour for your baking. You can also add it to a smoothie for a real whey protein boost. The cream cheese left in the cheesecloth or tea towel is so delicious and is perfect in this ice cream, to spread on a cucumber slice, or eat by the spoonful…ahem… 🙂
Back to the ice cream! While I think the ice cream is simply amazing on it’s own, you can bump up the cheesecake feeling with macerated strawberries drizzled over top, or a sprinkle of cinnamon! Keep me posted if you end up giving it a try this summer – it really is one of my most favorite things!
A quick note to my dairy free friends! I have not tried it before, but I think dripping off some coconut yogurt to make cream cheese from your coconut yogurt might work to swap for the regular cream cheese in the recipe. And you can use coconut milk instead of the regular cream just like any ice cream swap for making it dairy free – let me know if you try it out!
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I just have a simple ice cream maker that I have had for literally years – it works so great and I love it! I do however have my eye on this larger ice cream maker so I can make birthday party sized volume in one shot instead of 2 batches.
Cream Cheese Ice Cream
- 1 cup 8 oz cream cheese, softened (You can either drip off some yogurt for leftover cream cheese or use an organic store bought)
- 2 cups organic whole cream Raw preferable. Or preferably not ultra-pasteurized. We get ours locally.
- 2 TB of tapioca flour OR 2-3 pastured egg yolks if you can handle eggs.
- 3 TB pure maple syrup I get mine locally - Costco carries some as well
- 2 TB organic pure cane sugar You could sub more maple syrup or even raw honey for this if you want unrefined sugar. I get my organic cane sugar from Costco.
- 2 tsp vanilla extract
- 1/4 tsp sea salt
- 1 TB organic vodka this is optional but keeps the ice cream from getting rock hard in the freezer. If you choose to leave it out, just leave the ice cream at room temp for a bit before trying to scoop and serve.
- Put the softened cream cheese in a medium mixing bowl and beat with hand beaters until smooth.
- Add the rest of the ingredients to the bowl, combine with the hand beaters, and place the bowl in the fridge for 30 minutes to chill and marry the flavors together.
- After chilling for 30 minutes, add the ice cream mixture to your ice cream maker and process according to the manufacturer's instructions. My ice cream maker takes about 30 minutes.
- Transfer your ice cream to a container and into the freezer to store!
Other real food recipes you might like:
Maple Vanilla Ice Cream