Cheese Ice Cream

homemade cheese ice cream

Kraft has recently introduced for a limited time Macaroni & Cheese Ice Cream flavor. Here are the ingredients from the ice cream maker VanLeeuen which they label GOOD INGREDIENTS 😏😏😏

cream, milk, cane sugar, egg yolks, Kraft cheese sauce mix (whey, milkfat, salt, milk protein concentrate, sodium triphosphate, contains less than 2% of tapioca flour, citric acid, lactic acid, sodium phosphate, calcium phosphate, with paprika, turmeric, and annatto added for color, enzymes, cheese culture)Contains: milk, eggs

I have no intention of buying it just to have a taste because all the ice cream in the US are overly sweet. Cheese ice cream has been a favorite flavor of mine and many people in the Philippines. Ice cream in carts, usually parked outside schools, sell this flavor along with perennial favorites mango, ube, and jackfruit. The cheese flavor became very popular in the country that the big dairy companies started making and selling the flavor at grocery stores for many years now. The ice cream is labeled either Keso, the Tagalog spelling of Spanish Queso (cheese) or Queso Ice Cream.

I loved the ice cream sandwiched between soft buns called monay. I have made cheese ice cream  several times with just whole milk, cream, sugar, and shredded cheddar cheese. I don't like it with egg yolk or any flavorings like vanilla extract. The flavor of just salty cheddar cheese and sweet cream is the best IMHO. I don't use thickeners and colorants in my homemade ice cream either, although the cheese I use has annatto coloring. If you have cheese powder in your pantry, you can use that instead of shredded cheese. I prefer the salty little bits of cheese on my tongue when I eat this ice cream.

Cheese Ice Cream

makes approximately 1 quart

1 cup whole milk

1 cup finely shredded sharp cheddar cheese

1 cup chilled heavy cream

6 - 8 tablespoons sugar

½ cup shredded sharp cheddar cheese

• Heat milk and 1 cup of cheese just until cheese is melted.
• Beat until smooth. 
• Transfer into a tall plastic container with a lid and add heavy cream and 6 tablespoons sugar. Stir until sugar is dissolved. Taste and adjust sweetness if needed. 
• Put the lid on and store in the freezer for 45 minutes. 
• Transfer into an ice cream maker and churn for 20 minutes. Add the remaining ½ cup of cheese and churn for another 2 minutes to soft serve.

• Transfer into ice cream container and store in the freezer.
• Try it with butter cookies or as filling for sweet rolls and chaffles.