Who would have thought that you can turn cheese into a thick and creamy dessert? The sweet base of this cheese ice cream is balanced out by the saltiness of parmesan and cheddar cheese. Best of all, you don’t need an ice cream maker to have a taste of this delicious cold treat.
How To Make No-Churn Cheese Ice Cream
This creamy cheese ice cream combines your favorite dessert and cheese into a single cold treat.
- 1½ cups evaporated milk
- 1½ cups granulated sugar
- 1 cup heavy cream
- ½ cup milk
- 6 oz cheddar cheese, or processed, half grated, half cubed
- 1 egg
- 3 tbsp parmesan cheese, grated or powdered
Combine all your ingredients, except for the processed or cheddar cheese, into a heat-proof mixing bowl, then place over a pot with boiling water.
Whisk for roughly 8 to 10 minutes until the sugar has dissolved and the custard has thickened. Ensure that the water does not touch the bottom of your bowl.
Once thickened, strain the mixture and discard any solids. Set aside your custard in the chiller to cool down completely for at least 2 hours.
Once chilled, whip your custard for roughly 1 to 2 minutes.
Fold your processed or cheddar cheeses until evenly incorporated.
Pour into a container of your choice, preferably in a loaf tin, then cover with cling film. Ensure that the cling film sticks to the top layer of your custard, to prevent skin from forming.
Set aside in the freezer. Freeze until firm, at least overnight.
Portion accordingly and serve. You can pair this for any wine flight, as a savory item with fruits and nuts, or even straight up as a dessert.
- Sugar: 86g
- Calcium: 682mg
- Calories: 846kcal
- Carbohydrates: 88g
- Cholesterol: 201mg
- Fat: 46g
- Iron: 1mg
- Monounsaturated Fat: 14g
- Polyunsaturated Fat: 2g
- Potassium: 438mg
- Protein: 22g
- Saturated Fat: 29g
- Sodium: 478mg
- Trans Fat: 1g
- Vitamin A: 1668IU
- Vitamin C: 2mg
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