Jalapeño Cream Cheese Ice Cream


Created by Moo Creamery

Candied jalapeños

  • 4 oz. jalapeños—seeds removed and sliced
  • 2 cups sugar
  • 2 cups water

Jalapeño Cream Cheese Ice Cream

  • 1½ cups milk
  • 3½ cups heavy cream
  • 12 oz. sugar
  • 1/4 tsp. salt
  • 1½ tsp. vanilla extract
  • 10 oz. cream cheese
  • 1/2 cup raspberry jam


Candied Jalapeños

Combine sugar and water, and bring to a boil. Remove stems, and cut jalapeños in half. Remove seeds, slice thin, and place in bowl. Remove boiling sugar syrup from the stove and pour over jalapeños. Cover bowl with plastic wrap and allow to cool to room temperature before refrigerating. Do not refrigerate right away.

Jalapeño Cream Cheese Ice Cream

Follow the manufacturer’s instructions in preparing the ice cream. Upon extracting the ice cream, fold in the strained candied jalapeños. When the jalapeños are fully incorporated, swirl in the raspberry jam. Serve and enjoy.