Can I substitute the corn syrup?

Yes. While corn syrup prevents crystallization, you can use glucose syrup or honey in small amounts, though the texture may be less scoopable.

Do I need an ice cream machine?

An ice cream maker gives the best texture, but you can freeze the base in a shallow dish and stir vigorously every 30 minutes until firm.

09 March 2026

Cream Cheese Ice Cream Base for Eggless Scoops

Name: Cream Cheese Ice Cream Base for Eggless Scoops
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Ingredients: 480 ml Whole milk; 15 g Cornstarch (plus 1 teaspoon); 43 g Cream cheese, softened (about 3 tbsp); 0.5 g Fine sea salt; 300 ml Heavy cream; 130 g Granulated sugar; 30 ml Light corn syrup

RecipeShare Test Kitchen

A smooth eggless ice cream base built with cream cheese, starch, and dairy for dense, scoopable homemade ice cream.

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Cream Cheese Ice Cream Base for Eggless Scoops

This base is the foundation for a wide range of freezer flavors because it delivers density and scoopability without relying on egg yolks. Cream cheese adds body, while starch helps control water and reduce iciness.

Flavor Profile

It is not meant to taste strongly of cream cheese. Instead, it should create a neutral but rich framework that can carry flavors like chocolate, fruit, caramel, or coffee.

Ingredient Highlights

The most important step is chilling. A thoroughly cold base churns more efficiently and freezes into a smoother texture with smaller ice crystals.

Serving Notes

Once you have this base working reliably, it becomes easier to build your own custom flavors with swirls, steeped aromatics, nut pastes, or fruit reductions.

Cream Cheese Ice Cream Base for Eggless Scoops

RecipeShare Test Kitchen

A smooth eggless ice cream base built with cream cheese, starch, and dairy for dense, scoopable homemade ice cream.

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

Servings

Chef's Tips

Chill the base quickly in an ice bath before churning for the silkiest texture.
Always press parchment or wax paper against the surface to prevent freezer burn.
Infuse flavors (fruit, caramel, chocolate) into the milk/cream stage for endless variations.

Tools Used

Medium Saucepan Whisk Mixing Bowls Ice Cream Maker

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Ingredients

Scale

USMetric

Scale

Instructions

Prepare Slurry & Cream Cheese

1
In a small bowl, whisk 2 tbsp milk with the cornstarch to form a smooth slurry.
2
In another bowl, beat the softened cream cheese with the salt until silky.

Cook the Base

1
In a medium saucepan, combine the remaining milk, cream, sugar, and corn syrup.
2
Bring to a rolling boil over medium-high heat and cook for 4 minutes.
3
Remove from heat, whisk in the cornstarch slurry, then return to a boil for 1 minute until thickened.

Finish & Chill

1
Slowly whisk the hot mixture into the cream cheese until smooth and lump-free.
2
Pour into a resealable bag and submerge in an ice bath for 30 minutes until fully chilled.

Churn & Freeze

1
Pour the chilled base into your ice cream maker and churn until thick and creamy.
2
Transfer to a container, press parchment against the surface, and freeze at least 4 hours before scooping.

Comments & Reviews

Lena
8/14/2025
Perfect base recipe. I added caramel swirls after churning and it froze beautifully.
Marcus
6/20/2025
Tried it with roasted strawberries—restaurant quality! Jeni’s method is magic.
Sarah K.
3/12/2025
I’ve always been intimidated by making ice cream, but this method was foolproof. So creamy without eggs!

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Nutrition Facts

Serving Size: 1/2 cup (about 100 g)

Calories 220

% Daily Value*

Total Fat 14g18%

Saturated Fat 6g30%

Trans Fat 0g

Cholesterol 45mg15%

Sodium 60mg3%

Total Carbohydrates 22g8%

Dietary Fiber 0g0%

Sugars 21g

Protein 3g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Classic Ice Cream Flavors and Best-Known Scoops

A guide to the most recognizable eggless scoop styles in this collection, including caramel, chocolate, honey vanilla, and nut-forward freezer classics.

6 recipes • Updated 3/9/2026

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Cream Cheese Ice Cream Base for Eggless Scoops

Flavor Profile

It is not meant to taste strongly of cream cheese. Instead, it should create a neutral but rich framework that can carry flavors like chocolate, fruit, caramel, or coffee.

Ingredient Highlights

The most important step is chilling. A thoroughly cold base churns more efficiently and freezes into a smoother texture with smaller ice crystals.

Serving Notes

Once you have this base working reliably, it becomes easier to build your own custom flavors with swirls, steeped aromatics, nut pastes, or fruit reductions.