Cheese Ice Cream Recipe
Try this delicious Filipino frozen treat, the Cheese/Quezo Ice Cream. It is creamy, milky, and rich with a perfect balance of sweet and salty flavors that would absolutely tickle your taste buds!
Servings: 24 scoops
Calories: 178kcal
Ingredients
- 1 block processed cheese 165g
- 2 cups all-purpose cream or whipping cream chilled overnight
- 1 block cream cheese
- 1 can condensed milk
- Yellow food color -optional
Instructions
- Grate the cheese using a coarse cheese grater. It should be chunky or cut into small cubes.1 block processed cheese
- In a bowl, whip cream until it is smooth and fluffy and almost double in size. Place in fridge until ready to use.2 cups all-purpose cream or whipping cream
- In a large bowl, combine cream cheese and condensed milk. Beat with an electric mixer on high speed until it becomes smooth, light, and fluffy.1 block cream cheese, 1 can condensed milk
- Add the whipped cream and gently fold into the cream cheese mixture using a spatula until well combined.
- Add the grated cheese and some drops of yellow food color, if desired.Yellow food color
- Transfer the mixture in an ice cream tub or a rectangular pan. Tap the pan on the counter to get rid of trapped air bubbles. Place a plastic wrap on top of the pan and press it flat on the surface of the mixture. Freeze for 6 hours or overnight.
- Scoop the cheese ice cream to serving bowls or ice cream cones.
Video
Notes
This recipe yields about 1.5 liters of ice cream. If a scoop is about 60ml or about ¼ cup, then it should yield about 24 scoops.
Nutrition
Calories: 178kcal | Carbohydrates: 10g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 44mg | Sodium: 167mg | Potassium: 100mg | Sugar: 10g | Vitamin A: 528IU | Vitamin C: 1mg | Calcium: 140mg | Iron: 0.1mg