This ice cream is not for the faint of heart. This No Churn Cream Cheese Ice Cream is an incredibly rich, fatty ice cream that is an absolutely stellar pairing for a hot brownies. This recipe has a only a few ingredients and comes together in a few minutes. I originally had the idea to make this as an accompaniment for Red Velvet Brownies I made for Valentine's Day, but this is definitely going to stay in my ice cream rotation for when I'm feeling particularly indulgent.
Ingredients:
8 oz Cream Cheese, softened
14 oz Sweetened Condensed Milk
16 oz Heavy Whipping Cream
1 tsp Cheesecake Flavoring, optional
Instructions:
In a small bowl, mix together the Cream Cheese and Sweetened Condensed Milk until well combined. Set aside.
In a large bowl or stand mixer, whip the Heavy Whipping Cream until it forms medium peaks.
Add the cream cheese mixture into the whipped cream, along with the Cheesecake Flavoring, if using, and whip for an additional 30-60 seconds, or until fully combined.
Transfer the mixture to containers and freeze for at least 6 hours, but preferably 24 hours, before enjoying!
Comments