Helado de Queso Crema

Cream Cheese Ice Cream

Preparation info

  • Difficulty


  • Makes about 1 quart ; Serves

    4 to 6

Appears in

Poached guava in heavy syrup is a popular dessert in Cuba. Traditionally, the fruit is accompanied by either a sharp cheese or cream cheese that complements its flavor and acts as a foil for its sweetness. When enjoying an excellent dinner at the home of cookbook author Beatriz Llamas in Havana, we were served poached guava shells with cream cheese ice cream. It was an innovative and delicious variation on the traditional theme and so memorable that I asked her permission to include it in this book. Look for canned poached guava shells in Latin American grocery stores or see Sources.


  • 2 (8-ounce) packages cream cheese
  • ⅔ to 1 cup sugar, or to taste
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 2 cups heavy cream
  • 1 cup whole milk


With an electric mixer at medium speed, beat the cream cheese together with the sugar, lemon juice, salt, and vanilla. With the mixer running, gradually add the cream and milk and continue to beat until fluffy. Transfer the mixture to an ice-cream maker and freeze according to the manufacturer’s directions.