Naturally delicious real food.

Cream cheese ice cream

This is just the prefect ice-cream to serve with my carrot and marigold cake, the cake recipe will make two loaf tins rather than a large round cake and then if you make this ice-cream there is no need for icing;  a wonderful dessert, decorate the dish with some marigold flowers or thin parings of carrot.

Our love for ice cream keeps growing – not quite to American standards who eat on average 20 litres per year thats 60 cones! – the array of ice cream choices in our shops does seem to expand each month – one of my favourites, if you haven’t got time to make your own, is Alder Carr , a lovely Suffolk maker – try their gooseberry sorbet!

If your feeling down there is a real explanation why it seems so easy to eat a whole tub of ice cream, apparently depressed people cannot taste fat in food so easily! Think Bridget Jones!



Cream cheese ice cream

Serves 8

300 ml full fat milk

250g caster sugar

350g cream cheese

1 tsp vanilla extract

2 large free range eggs

juice of lemon

600ml double cream

Cream cheese

Heat the milk in a pan, do not boil.

In a bowl beat the sugar, cream cheese, eggs and vanilla.

Pour warm milk into a clean pan and pour over the sugar and egg mixture

Whisk over a slow heat until a smooth custard is formed.

Take off the heat, pour in a bowl and let it cool.

Add lemon juice and cream. Whip together. Taste adjust sweetness if you need to.

Freeze in your ice cream maker.

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2 comments on “Cream cheese ice cream

margaret honer

26 Oct 2013

hi Sally just a note to say how much we are enjoying your recipes (nearly as much as we enjoyed our meals whilst staying with you at the old rectory). have tried a couple of the recipes and enjoyed them,looking forward to trying the icecream!! hope to see you both again in the near future. regards to Penny



    11 Nov 2013

    So delighted you enjoyed your stay and are enjoying the recipes. x


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Through The Natural Pantry I hope to share with you some of the delicious recipes discovered whilst cooking in my kitchen with produce grown in our garden and the very best natural ingredients.