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Photo: Jennifer Davick; Styling: Heather Chadduck Photo by: Photo: Jennifer Davick; Styling: Heather Chadduck

Cream Cheese Ice Cream

Cream Cheese Ice Cream is decribed by one reader as a summer version of cream cheese frosting. Yum! We'll have another scoop of this thick and luscious ice cream.

Southern Living JULY 2012

  • Yield: Makes about 1 qt.
  • Hands-on: 25 Minutes
  • Total: 9 Hours, 25 Minutes


  • 3 cups half-and-half
  • 1 1/4 cups powdered sugar
  • 2 egg yolks
  • 1 (8-oz.) package cream cheese, cubed and softened
  • 2 teaspoons vanilla bean paste or vanilla extract


1. Whisk together first 3 ingredients in a large heavy saucepan. Cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture thickens slightly. Remove from heat, and whisk in cream cheese and vanilla bean paste until cheese is melted. Cool completely (about 1 hour), stirring occasionally. Place plastic wrap directly on mixture (to prevent a film from forming), and chill 8 to 24 hours.

2. Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times may vary.) Transfer ice cream to an airtight container. Freeze 4 hours before serving.


Total time does not include freezing.


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Cream Cheese Ice Cream Recipe