Categories: Recipes
      Date: Aug 13, 2012
     Title: 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.



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

Makes 2 quarts

Recipe compliments of Poppy Tooker