Frozen Creole Cream Cheese

Before its resurgence in the early twenty-first century, Creole cream cheese was either eaten with a little cream and sugar or salt and pepper for breakfast, or served frozen as dessert. Please note—this dish should always be called Frozen Creole Cream Cheese and never Creole Cream Cheese Ice Cream. The cream cheese itself forms the creamy base, and the recipe does not include a cooked custard base that would qualify it as ice cream.


  • 4 pints Creole cream cheese
  • 1 cup heavy cream
  • 1 cup sugar
  • 2 teaspoons vanilla extract


Blend all ingredients together until smooth. Freeze to soft-serve consistency, then serve!

Makes 2 quarts

Recipe compliments of Poppy Tooker

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Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.