Cheese ice-cream (eggless)

Rich with an interesting tinge of saltiness and tanginess, this uniquely flavoured cheese ice-cream is a pure indulgence! No eggs, no condensed milk or ice-cream maker required.

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This ice-cream is bound to make you think! Is it vanilla you may wonder? No, there is something else…something salty, some tang, quite milky. But surely rich and decadent. Well, you are not alone. First time when I had the cheese soft serve at HEYTEA, the confusion clouded my mind as I tasted the rich luxurious taste of that silky soft cheese ice-cream. It is a taste you are familiar with and yet so unusual in an ice-cream.

China’s most popular tea shop, HEYTEA is the first tea brands to incorporate cheese foam on a tea and is often said to be the Starbucks of China. When it opened in Singapore, I had to try their tea and this decadent cheesy soft serve. And it did not disappoint. But HEYTEA soft serve is not the only reason I was inspired to create this indulgence. My second inspiration comes from the cheese cookies of Japan’s ‘Tokyo Milk Cheese Factory’. I had their amazingly delicate cookies first and it simply blew away my mind. And then ate the finest ever Gouda and cream cheese soft serve in a freshly made cheddar waffle cone. An ice-cream bliss!!!

Inspired by the taste and the flavours of these unbeatable cheese ice-creams; in my recipe, I have incorporated three cheese that yields three different flavour profile. Cheddar for the familiarity of flavour as well as the saltiness, mascarpone for the creaminess of the cheese and cream cheese for the tang. The end result cheese ice-cream is this creamy indulgence that is sweet and salty with a tang. No ice-cream maker or condensed milk required either for this rich luxurious decadence.

Though it goes without saying that a scoop of this ice-cream is delicious on its own; for those looking for additional textures, do crack some milky biscuit you can get your hands on over the scoop to give this rich slightly savoury ice-cream a textural milky boost. In the picture below, I used salt and camembert cookies of the Tokyo Milk Cheese Factory.

Cheese ice-cream (eggless)
Cheese ice-cream (eggless)

I hope you will enjoy making this easy eggless cheese ice-cream and savour every delicious lick! Do remember to tag me on social media with your recreation, it would be wonderful to see your take.

Have you checked out these other recipes?

  1. Tender coconut ice-cream with palm sugar/jaggery
  2. Quick malai kulfi with tahini caramel (sugar free)
  3. Tahini ice-cream with black sesame halva
  4. Saffron posset with masala milk blend 

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Let me know how this recipe turned out for you by writing to me in the comments below. And if you take a picture, please tag me on my instagram handle @acookwithin to share your creation😊 It would make my day!

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4 thoughts on “Cheese ice-cream (eggless)”

    1. Hi Kirti, you can use 75 gm cheddar and 75 gm cream cheese and skip mascarpone. I would love to know your feedback on how it turned out 🙂

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