Today: Get My No Fail, Easy Cookbook Series for 60% OFF
Buy Now

Copycat Kraft Dinner Ice Cream

close up shot of cheese ice cream being scooped up with a ice cream scooper
Cheese ice cream has become a viral sensation and now you can make this new flavor of cheesy and creamy ice cream right at home.
Jump to Recipe
Table of Contents
  1. CHEESE ICE CREAM INGREDIENTS
  2. HOW TO MAKE THIS CHEESE ICE CREAM RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. FAQ
  6. MORE RECIPES YOU'LL LOVE
  7. JUMP TO RECIPE

This latest ice cream flavor is all the rage and now you can try it out at home. Cheese ice cream, with its creamy base and cheesy Kraft Mac and Cheese flavor is the viral sensation you never knew you needed to try, until now. 

Homemade ice cream is a fun treat to make and enjoy on a hot summer day and we can help you out. Try our no-churn red velvet ice cream and no-churn cotton candy ice cream.


MORE ICE CREAM RECIPES:
Pumpkin Ice Cream | Vanilla Ice Cream


CHEESE ICE CREAM INGREDIENTS

You will need:

  • 2 ¼ cups heavy whipping cream, chilled & divided
  • 1 (14-ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 2 cheese packets from (2- 7.25-ounce boxes) Kraft Macaroni & Cheese Original
  • ¼ teaspoon kosher salt

PRO TIP: Make sure to save your dry pasta from your opened boxes of Kraft Macaroni & Cheese to use at a later time. It can be stored in an airtight container until you are ready to use it.

SUBSTITUTIONS AND ADDITIONS

CHEESE MIXTURE: There are plenty of brands of macaroni and cheese available. While this recipe and the viral ice cream uses Kraft brand, you could try this out with other brands of mac and cheese although it will likely alter the resulting flavor of the ice cream.

Text

HOW TO MAKE THIS CHEESE ICE CREAM RECIPE

PRO TIP: For easier clean-up, line the loaf pan with a piece of parchment paper before filling. Alternatively, you can use a freezer-safe ice cream container that you can find at specialty stores or online.   

STEP ONE: Place a large mixing bowl and an 8×4-inch loaf pan into the freezer for 30 minutes before making this recipe.

STEP TWO: In a small, microwave-safe bowl heat ¼ cup of heavy whipping cream for 45 seconds on high heat.

STEP THREE: Carefully add both Kraft cheese sauce mix packets to the warm heavy cream and mix until smooth. This will be a thick cheese mixture. Set aside.

STEP FOUR: In a large bowl combine the sweetened condensed milk, vanilla extract, salt, and the reserved cheese mixture. Stir until completely smooth and combined. Set aside.

STEP FIVE: Remove the large bowl from the freezer and add the remaining 2 cups of chilled heavy whipping cream. Using an electric mixer or stand mixer, on high speed, beat the heavy cream until stiff peaks form. This can take about 5 minutes. Be very careful not to overbeat your heavy cream.

PRO TIP: When you are whipping the heavy cream, start on low speed for the first minute, then build up to high speed. This helps to prevent the loose cream from spraying all over your kitchen.

PRO TIP: Be very careful not to over-whip your heavy cream. It should be light and fluffy but also hold its shape when you hold up one of the beaters. If you over-mix it, it will start to break down, and then you will be on your way to making butter.

STEP SIX: One cup at a time, add your whipped cream to the cheese and condensed milk mixture. Carefully fold together with a rubber spatula until no streaks remain.

STEP SEVEN: Pour the ice cream mixture into your cold loaf pan. Spread evenly with a rubber spatula or the back of a spoon. Cover with a piece of foil or plastic wrap and place into the freezer to set up for 5 hours, up to overnight.  

PRO TIP: Remove the ice cream from the freezer 5 minutes before serving to allow it to soften slightly if you do an overnight freeze. 

HOW TO SERVE

One of the iconic comfort foods is the newest popular ice cream flavor. Serve this cheesy dessert in a bowl or ice cream cone. Experience this unique flavor that everyone is talking about and you will be amazed at how tasty it is.

STORAGE

IN THE FREEZER: Be sure to store the finished mac and cheese ice cream in the freezer wrapped with plastic or with an airtight lid on top. When ready to serve, take it out about 5 minutes before you plan to scoop it, to give it a bit of time to thaw. This will make it much easier to scoop out. Place back in the freezer immediately after serving. The texture may change if the ice cream is taken out and put back in the freezer too many times.

Joining earl grey tea ice cream, goat cheese ice cream, cheesecake ice cream, and cream cheese ice cream, National Macaroni and Cheese day saw the introduction of cheddar cheese ice cream and it was a hit. The latest in savory ice cream flavors is rich and creamy and the unique and unforgettable flavor of Kraft macaroni will become an unexpected favorite. Follow our step-by-step instructions to make this new tasty flavor at home!

FAQ

Do I need an ice cream maker for this cheese-flavored ice cream recipe?

This ice cream is no-churn which means you don’t need a fancy ice cream machine to make a delicious batch.

Where did cheese ice cream originate?

In celebration of National Mac and Cheese day, the Kraft Heinz company partnered with New York-based Van Leeuwen Ice Cream to create this surprising limited-edition flavor that has become a sensation.

Can I use nonfat milk in this ice cream recipe?

You can use any type of milk in this recipe but a lower fat milk such as skim milk will result in a less creamy ice cream than if you make it with whole milk or cream.

MORE RECIPES YOU’LL LOVE

Get a Free Cookbook
Subscribe now to receive our FREE Sweet & Treats digital cookbook with 15 amazing desserts inside!
close up shot of cheese ice cream being scooped up with a ice cream scooper

Cheese Ice Cream

5 from 1 vote
Cheese ice cream has become a viral sensation and now you can make this new flavor of cheesy and creamy ice cream right at home.
Prep Time 30 minutes
Total Time 5 hours 30 minutes
Servings 8

Ingredients
  

  • 2 ¼ cups heavy whipping cream chilled and divided
  • 14 ounces sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 2 cheese packets from Kraft Macaroni & Cheese Original 2 7.25-ounce boxes
  • ¼ teaspoon kosher salt

Instructions
 

  • Place a large mixing bowl and an 8×4 loaf pan into the freezer for 30 minutes prior to making this recipe.
  • In a small, microwave-safe bowl, heat ¼ cup of heavy whipping cream for 45 seconds on high heat.
  • Carefully add both cheese packets to the warm heavy cream and mix until smooth. This will be a thick cheese mixture. Set aside.
  • In a large bowl combine the sweetened condensed milk, vanilla extract, salt, and the reserved cheese mixture. Stir until completely smooth and combined. Set aside.
  • Remove the large bowl from the freezer and add the remaining 2 cups of chilled heavy whipping cream. Using an electric mixer, on high speed, beat the heavy cream until stiff peaks form. This can take about 5 minutes. Be very careful not to overbeat your heavy cream.
  • One cup at a time, add your whipped cream to the cheese and condensed milk mixture. Carefully fold together with a rubber spatula until no streaks remain.
  • Pour the ice cream mixture into your cold loaf pan. Spread evenly with a rubber spatula. Cover with a piece of foil or plastic wrap and place into the freezer to set up for 5 hours, up to overnight.

Notes

Tips:
  • Remove Ice cream from the freezer 5 minutes before serving to allow it to soften slightly if you do an overnight freeze.
  • When you are whipping the heavy cream, start on low speed for the first minute, then build up to high speed.  This helps to prevent the loose cream from spraying all over your kitchen.
  • Be very careful not to over-whip your heavy cream.  It should be light and fluffy but also hold its shape when you hold up one of the beaters.  If you over-mix it, it will start to break down, and then you will be on your way to making butter.
  • Make sure to save your dry pasta from your opened boxes of Kraft Macaroni & Cheese to use at a later time.  It can be stored in an airtight container until you are ready to use it.
  • For easier clean-up, line the loaf pan with a piece of parchment paper before filling.  Alternatively, you can use a freezer-safe ice cream container that you can find at specialty stores or online.  

Nutrition

Calories: 393kcal | Carbohydrates: 29g | Protein: 5g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 109mg | Sodium: 163mg | Potassium: 235mg | Sugar: 27g | Vitamin A: 1119IU | Vitamin C: 2mg | Calcium: 186mg | Iron: 1mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Proudly Prepared by the Spaceships Kitchen

You May Also Like

Reader Interactions

Comments

    Leave a Comment

    Recipe Rating




    Comments

16108

Free Membership!

Get all our new recipes straight to

your inbox plus a BONUS

download in your first email! ❤