Salted Caramel Cheesecake Ice Cream

The day after we found a cute container for homemade ice cream at Marshalls (which you can also buy on Amazon), I knew we had to try a new recipe.

Cheesecake sounded really good so I found this recipe for Cream Cheese Ice Cream.


  • 3 cups half-and-half
  • 1 1/4 cups powdered sugar
  • 2 egg yolks
  • 1 (8-oz.) package cream cheese, cubed and softened
  • 2 teaspoons vanilla bean paste or vanilla extract
  • Caramel Topping (Optional)
  • Sea Salt (Optional)

1. Whisk together first 3 ingredients in a large heavy saucepan. Cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture thickens slightly.

2. Remove from heat, and whisk in cream cheese and vanilla bean paste until cheese is melted.

3. Cool completely (about 1 hour), stirring occasionally.

4. Place plastic wrap directly on mixture (to prevent a film from forming) or store in a sealed tight Tupperware container, and chill 8 to 24 hours.

5. Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions. (For the Ice Cream maker we had, this took around 25-30 minutes).

6. Transfer ice cream to an airtight container and freeze 4 hours before serving.

7. Top with desired toppings — I used caramel & sea salt.




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s