Cheese Ice Cream

5 from 3 votes

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 Time30

Freeze Time5

Total Time5 30

Course: Dessert

Cuisine: American

Keyword: Cheese Ice Cream Recipe

Servings:

Calories: 393kcal

2¼ cups heavy whipping cream, chilled and divided into 2 cups and ¼ cup
2 packets Kraft Macaroni & Cheese Original cheese packets, (two 7.25-ounce boxes)
14 ounces sweetened condensed milk
1 teaspoon vanilla extract
¼ teaspoon kosher salt

Place a large mixing bowl and an 8x4-inch 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 create 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.

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