Cream cheese and almond ice cream

July 18, 2016 (Last Updated: January 11, 2019)

Cream cheese and almond ice cream

Serves: 6
Cooking Time: 20 mins plus freezing time


  • 500g smooth, plain cream cheese or cottage cheese
  • 250ml fresh cream
  • 4 eggs, separated
  • 5ml almond extract
  • 200g sugar



Beat the cream cheese and cream.


Add the yolks to the cream cheese mixture, together with the almond extract and sugar.


Beat the egg whites until the stiff-peak stage, and fold gently into the mixture. Place the mixture in an ice-cream machine or the freezer. If inside a freezer, beat the mixture after 1 hour, and again after another hour. Serve with the rhubarb tart.

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