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.

23 September 2025

Jeni’s Famous Cream Cheese Ice Cream Base 🍦 (Egg-Free & Ultra Creamy)

Name: Jeni’s Famous Cream Cheese Ice Cream Base 🍦 (Egg-Free & Ultra Creamy)
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

JojoM adapted from Jeni Britton Bauer

Learn Jeni Britton Bauer’s iconic eggless ice cream base using cream cheese, cornstarch, and corn syrup for a perfectly scoopable, creamy texture.

Jeni’s Famous Cream Cheese Ice Cream Base 🍦

If you’ve ever wondered how Jeni Britton Bauer’s ice cream shops achieve that signature scoopable, ultra-creamy texture without eggs, the secret is right here. This iconic base recipe uses cream cheese, cornstarch, and corn syrup to mimic the stability of a custard while keeping things light and silky. The result? Ice cream that holds its shape, stays smooth in the freezer, and is endlessly customizable with flavors like roasted strawberries, caramel swirls, or dark chocolate chunks. 🍓🍫🍯

Why This Base Works 🔬✨

Unlike traditional French ice cream that relies on egg yolks, Jeni’s eggless base introduces cream cheese for body and richness, while cornstarch thickens the milk and prevents ice crystals from forming. A touch of corn syrup keeps the texture elastic and scoopable. The method is simple and quick—just boil, whisk, chill, and churn.

Flavor Variations to Try 🍨

Fruit lovers → Fold in roasted peaches, mango purée, or strawberry compote.
Chocolate fans → Add cocoa to the cream stage or swirl in fudge after churning.
Nutty twist → Mix in peanut butter, almond praline, or pistachio paste.
Caramel dream → Infuse the base with caramelized sugar before combining with cream cheese.

With this one master recipe, you can create an entire summer of desserts without repeating yourself. 🌞

Pro Tips for Success 🥄

Chill fast: An ice bath ensures your base sets up with a silky finish.
Cover smart: Press parchment or wax paper against the surface before freezing to prevent ice crystals.
Infuse flavors early: Add tea leaves, herbs, or spices to the milk and cream as they heat for a subtle background note.

This egg-free, homemade ice cream base is the foundation for Jeni’s award-winning pints—and now it can be the base for yours too. Whether you’re keeping it plain and creamy or experimenting with bold add-ins, you’ll have a recipe that’s as reliable as it is delicious.

Time to grab your ice cream maker and churn up something legendary! 🧊🍦

Jeni’s Famous Cream Cheese Ice Cream Base 🍦 (Egg-Free & Ultra Creamy)

JojoM adapted from Jeni Britton Bauer

Learn Jeni Britton Bauer’s iconic eggless ice cream base using cream cheese, cornstarch, and corn syrup for a perfectly scoopable, creamy texture.

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

We use affiliate links, which may earn us a small commission at no extra cost to you.

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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