Home Made Cream Cheese Ice Cream

Home Made Cream Cheese Ice Cream

Ice Cream has always been a great favourite in our house and so has cream cheese, although I began using cream cheese only after we came to Malaysia.  A friend of mine whom I met at a sugar craft class years ago was good enough to introduce me to a wholesale baking shop and I run riot whenever I go there.  To cut a long story short, I always stock up on cream cheese whenever I go there and make this amazing Ice Cream with the left overs.  It’s a real treat to eat rich, Creamy Cream Cheese Ice Cream on a holiday after a good meal in minute proportions.The Recipe:

1/2 cup cream cheese; 1/4 cu condensed milk; a few walnuts for garnish.

Whisk condensed milk and cream cheese to a smooth consistency at room temperature.  Transfer to air tight container.  Scatter walnuts on top.  Freeze overnight.  Keep out for 5 minutes before serving.  This is to soften the ice cream and give it a creamy texture.  Serve in tiny plates or bowls and savour its richness after a delicious meal.

About fromthefryingpan 562 Articles
The ultimate guide to Mangalorean Protestant Cuisine and my tales in the kitchen. You will find recipes of all kinds here, to tickle your palate. My name is Ruth and I am an Applied Psychologist with a post graduate degree in counseling and guidance. Over the years I have specialized in Obesity Counselling Services using food to reach out to the community. It is a great way to connect with people as food has an incredible impact on health. I started this blog to chronicle my adventures in the kitchen and to showcase the recipes handed down to me from my Mother and maternal grandmother Ajamma ( grandmother in the Kannada language). I do hope you will enjoy reading it as much as I did putting it all together. I love reading, music, gardening, and learning new things everyday. My passion is enhancing human potential and teaching people that they have to take responsibility for their own lives. In short, I am the Versatile Housewife.