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.
Share on pinterest
Pinterest
Share on facebook
Share
Share on email
Email
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.
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?
Recipe Card
Cheese ice-cream (eggless)
Recipe Rating
AUTHOR
Hema B Kathrani
CUISINE
Fusion
PREP TIME
15 minutes
COOK TIME
5 minutes + overnight freezing
SERVINGS
makes 500 gm
Author: Hema B Kathrani | Cuisine: Fusion | Category: All things Sweet
Prep Time: 15 minutes | Cook Time: 5 minutes + overnight freezing | Servings: makes 500 gm
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.
Ingredients
- 200 ml whipping cream
- 100 ml full fat milk
- 25 gm full fat milk powder
- 1 ¼ tsp corn flour
- 50 gm sugar
- 50 gm cheddar cheese
- 50 gm mascarpone
- 50 gm cream cheese, at room temperature
Method
- Make the cheese sauce:
- In a pan, combine full fat milk, sugar, milk powder and corn flour. Whisk till no lumps remain.
- Place the pan on a low flame till you can see bubbles on the side of the pan.
- Dip a clean spoon in the mix and remove. Draw your finger at the back of the spoon creating a line. If the line closes in, continue to cook. If the line remains as is, remove the pan from the heat and cool.
- Once the milk is warm, grate the cheddar cheese in it and mix well till all the cheese melts.
- Keep it aside to cool.
- Whip the cream:
- In a stand mixer, whip the whipping cream using a whisk attachment till you get medium to stiff peaks – means when the beater is lifted, the cream is stiff enough to hold its shape.
- Remove the cream and keep in the fridge.
- Incorporate cheese and cream:
- In the same whipping bowl, place the cream cheese (softened) and switch the whisk to a paddle attachment.
- Place the cream cheese and blend until smooth and creamy.
- Add the completely cooled down cheese sauce mix and blend again till it combines.
- Scrape the sides of the bowl to incorporate all the cheese together.
- Lastly add the mascarpone and blend just till combined. Do not overmix.
- Mix the whipping cream and the cheese mix:
- Remove the bowl from the stand mixer and add the whipped cream that you had kept aside in it.
- With a spatula, gently incorporate it all so that the ice-cream mix remains light and fluffy.
- Freeze:
- Remove the ice-cream mix in a freezer safe container and place the cling wrap directly over the ice-cream.
- Freeze the mix overnight.
- Remove the container from the fridge and scoop the creamy cheesy ice-cream and enjoy!
Notes
- To get the best out of the whipping cream, use cold whipping cream and freeze the bowl at least for 2 hours before whipping. While whipping, you could also wrap a cold towel around the bowl if you live in a hot, humid climate to avoid splitting.
- Mascarpone can split quickly if over mixed. Keep the mascarpone in the fridge till ready to use and whip until just combined.
- Placing the cling wrap directly over the ice-cream mix will keep the ice-cream creamy and not icy. The plastic seals the ice out, minimizing the formation of ice crystals.
Did you make this recipe? Follow me on Instagram handle @acookwithin or @acookwithin on Facebook.
www.acookwithin.com
Share on pinterest
Pinterest
Share on facebook
Share
Share on email
Email
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!
6 thoughts on “Cheese ice-cream (eggless)”
Thank you, will definitely try this icecream
sounds wonderful 🙂 do let me know how it turned out.
I am not able to get full cream milk powder in my country. Any suggestions for alternatives?
Hello! You can skip it or add 225 ml whipping cream instead of 200 ml as stated.
Hi ,what can we use instead of mascarpone please suggest
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 🙂