Amazing Cheese Ice Cream

Amazing Cheese Ice Cream

I’m pretty adventurous when it comes to food. I would try virtually any food at least once (except for liver). So when a friend tagged me in a cheese ice cream video recipe on Facebook, I commented that I’d be more than willing to try this strange-sounding concoction. I had no doubt in my mind that it would be awful, but I was willing to give this weird dessert a try! I’m pretty adventurous with my food, remember?

I promptly recruited my cheese-obsessed friend (Hey Shannzz!) who giddily agreed to experiment with me one Saturday evening. We were both sceptical as we followed the instructions – making the base, letting it simmer and adding the cheese. My friend’s vegetarian so we substituted cornstarch-based custard powder for eggs in the original recipe.

At this point, allow me to totally skip past how we threw the recipe we were adapting to the wind as our base refused to thicken. Here’s a list of fixes we tried. Mind you, we eyeballed these adjustments – no measurements were used.

  • More cream. Still too much liquid.
  • More sugar. No effect.
  • More milk. No difference.
  • More custard powder? Surely, that’ll work. Um, nope.
  • More cheese? Okay, just a tad bit more. Still nada.

Near the point of giving up, we decided to stop stirring and let the mixture simmer, uninterrupted. Turns out that’s what we should have done all along! Yeah, we’re amateurs. A word to the wise: When the recipe tells you to let the mixture simmer – QUIT STIRRING!

When it was thick enough that it coated my trusty wooden spoon, it was time for the taste test. Neither of us budged.

Fine! I’ll taste it. I carefully cooled and poured a tiny bit into my palm, whispered a prayer and licked. OH EM GEEEEEEEEE! It was delicious!

We had hit the jackpot… the recipe’s proportions were totally off-kilter with all our free pouring as we tried to get it to thicken but something went right.

We set about cooling in the refrigerator, then the freezer for faster turnaround time, before finally popping it in the ice cream maker for 20 minutes.

So what does cheese ice cream taste like? Heaven! It’s rich, thick, creamy and flavourful. The cheddar flavour is subtle but so good.

It’s no wonder that cheddar cheese ice cream is so popular in the Philippines. Those folks are on to something.

Bonus! As the ice cream “ripens” in the freezer, it just tastes better and better as the days go by.

It’s not quite like cheesecake ice-cream, which uses cream cheese. You get that creamy texture, but there’s a distinct cheddar flavour on the endnote. Mmmm… I’m getting a craving as I type this.

I’ve converted every cheese ice cream sceptic, including friends whose idea of adventurous eating is adding barbeque sauce to chicken tenders; a testament to the divine flavour of cheese ice cream.

I encourage you to give it a go! Check out the full recipe below and give it a whirl. The hardest part is waiting for the ice cream to freeze.



Cheddar Cheese Ice Cream (Vegetarian)
Yield: 1 litre


  • 1 cup cream
  • 1 can (410g) evaporated milk
  • 1/2 cup milk
  • 1 1/2 cups sugar*
  • 3 tbsp custard powder or cornstarch
  • 125g cheddar cheese, grated


  1. Dissolve the custard powder in some of the milk. Add to saucepan, along with rest of milk, evaporated milk, cream, sugar and cheese. Stir over low heat until the sugar has dissolved.
  2. Allow the mixture to simmer until thick.
  3. Remove from heat and allow to cool for 20 minutes.
  4. Refrigerate for 2 hours.**
  5. Pour chilled mixture into an ice-cream maker and churn according to manufacturer’s instructions. (Mine took 20 minutes).
  6. Pour into container and place in the freezer to harden.
  7. Lick the spoon and bowl. Yum!

Recipe adapted from

Cook’s Notes:

*Substitute 1 can of sweetened condensed milk for sugar if desired. If doubling the recipe, try using 1 can of sweetened condensed milk and the 1 1/2 cups sugar called for in the recipe.

**Place in the freezer for faster cooling if you’re too excited to wait.

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