Cream Cheese Ice Cream

Who knew that when my kitchen is clean I can’t help but dirty it up immediately? LOL! Now I need to start making something more substantial than ice cream or sorbet. One can not live on dessert alone – though we can try.

I found the bones of this recipe online and added a few small changes to suit my tastes. I used almond extract instead of vanilla because my mom always made cheese cake with almond extract. I grew up with that flavor profile in my head. It’s how cheese cake should taste – at least to me. This ice cream is smooth and velvety and tastes exactly like frozen cheese cake. Top it off with cherries, strawberries or my favorite blackberries and you have a dessert you won’t want to share. *grin*

Cream Cheese Ice Cream

8oz whipped cream cheese
3/4 cup fine sugar
1 cup half and half
1/2 cup whole milk
1 Tbs lemon juice
1/4 tsp almond extract

Mix cream cheese, sugar, lemon juice and almond extract together until smooth. Slowly add milk and half and half, stirring continuously to blend. Pour into ice cream machine and mix according to the machine’s instructions. Freeze ice cream at least two hours before serving.

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About The Objective Nutritionist

The Objective Nutritionist is a human nutrition graduate student with many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
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