As Joe and I were walking through the grocery store the other night it occurred to me that it’s been a while since I’ve posted an ice cream recipe. I make Joe’s favorite, vanilla, at least once a week. Playing around with other flavor combos is something I have to squeeze in here and there.
After doing a mental refrigerator inventory, I decided to use some leftover cream cheese while it was still good. I’ve made blueberry cheesecake ice cream but I wanted something quick, simple, and a little more versatile.
This ice cream base came together in about 5 minutes. After letting it chill, I gave it a good stir and then poured it into my ice cream maker. The resulting ice cream was rich, tangy and creamy – just like frozen cheesecake. And it’s made with healthier ingredients, too.
Other Delicious Ice Creams to Try
- Creme Brulee Ice Cream from Gluten-Free Easily
- Peanut Butter & Jelly Ice Cream from Tasty Eats at Home
- Mint Chip Ice Cream from Diet, Desserts, and Dogs
- Vegan Peach Ice Scream from Gluten-Free Goddess
This post is linked to Two for Tuesdays at A Moderate Life.