Have you heard? Van Leeuwen recently released a limited-edition ice cream inspired by one of the most iconic comfort foods: Kraft Macaroni and Cheese. Intrigued, I set out to create a copycat version of Mac and Cheese Ice Cream that captures the unmistakable cheesy flavor of boxed mac in a churned, creamy dessert. This unusual flavor balances sweet and salty notes with a buttery creaminess that is surprisingly comforting on a hot day.
If you feel conflicted about this idea, you’re not alone. Reactions often range from skepticism to excitement, with a healthy dose of curiosity. When Van Leeuwen offered samples on National Mac and Cheese Day in Union Square, the long lines showed just how many people wanted to taste the flavor for themselves. The limited release sold out quickly in multiple locations and online, which only fueled curiosity and inspired people to try homemade versions.
I decided to test this concept at home with my family as taste-testers. The result was a creamy ice cream that delivers a first-bite impression of mac and cheese — a bold, savory-sweet profile that gradually grows on you. It’s playful and inventive, and it makes for an entertaining conversation starter at summer gatherings.
Would you dare to try cheese-flavored ice cream? If you do, leave a comment with your first impressions — whether you love it, hate it, or are simply curious.
If mac and cheese ice cream isn’t your thing, try a classic dessert instead like turtle brownies or soft sugar cookies. And if you prefer your mac and cheese savory rather than sweet, a smoked macaroni and cheese is a family-favorite base recipe to enjoy.
🍦🧀 Ingredients:
- Eggs – a common base for custard-style homemade ice cream
- Sugar – to balance the savory notes
- Whole milk – provides body and mouthfeel
- Heavy whipping cream – for richness and creaminess
- Kraft Mac & Cheese powdered cheese – the main source of mac-and-cheese flavor (use the pasta noodles elsewhere)
For the exact measurements, see the printable recipe card in the recipe section below.
Equipment needed: an ice cream maker (or one of the alternative methods described later)
Substitutions and Variations
- You can use another boxed mac and cheese powder if you prefer, though results may vary by brand. Kraft tends to produce a reliably cheesy flavor in this application.
- For a more subtle profile, reduce the amount of cheese powder and add a small pinch of sea salt to taste.
🔪 Instructions:
Prep: Freeze the ice cream maker bowl according to the manufacturer’s instructions so it is fully chilled before churning.
Step 1: Whisk the eggs until they become frothy.
Step 2: Add the sugar and the cheese powder, then whisk until the mixture thickens slightly.
Step 3: Stir in the milk and heavy cream and whisk until combined. The cheese powder may clump at first; allow the mix to sit for a few minutes, then whisk again until smooth.
Step 4: Pour the custard into the chilled ice cream maker bowl and churn according to your machine’s instructions until the mixture thickens and the churn slows.
Step 5: Spoon the soft, churned ice cream into a freezer-safe container, smoothing the top with a spatula.
Step 6: Freeze the container for 12–24 hours to achieve a firm scoopable texture.
To serve: This ice cream is flavorful enough on its own. Scoop into bowls and enjoy the creamy, cheesy contrast that makes this novelty treat memorable.
What Other Unusual Ice Cream Flavors Exist?
Adventurous ice cream lovers have plenty of unusual options to explore. Savory and sweet-salty mashups have become increasingly popular. Examples include goat cheese with cherries, pepper spice flavors, seafood-inspired scoops, and olive oil or vegetable-infused gelatos. These creative varieties show how ice cream can push flavor boundaries and spark curiosity.
Can I Make Mac and Cheese Ice Cream Without an Ice Cream Maker?
Yes. Two practical alternatives mimic the texture you get from a churner:
Food processor method:
- Pour the prepared base into a shallow container and freeze it flat for about two hours, until the edges begin to harden.
- Break the partially frozen base into chunks and pulse in a food processor until smooth and creamy.
- Transfer the mixture to a freezer-safe container and freeze overnight until firm.
Bowl-in-bowl hand-mixer method:
- Place a smaller metal bowl inside a larger bowl filled with ice and rock salt (if available) to lower the freezing point.
- Put your custard base in the inner bowl and use a hand mixer to beat continuously until the mixture thickens to a soft-serve consistency.
- Freeze the mixture for another 30–60 minutes until fully set.
Both alternatives require more effort and freezer space than a dedicated ice cream maker, but they are effective for small batches.
Recipe Tips
- Follow your ice cream maker’s recommended bowl-freezing time and churn time to get the best consistency.
- Homemade ice cream is best within two weeks when stored airtight in the freezer; after that it can develop ice crystals.
- Serve this playful flavor on special occasions like National Cheese Day or National Macaroni & Cheese Day to surprise guests.
- For a fun pairing, try a spoonful beside a classic slice of apple pie — the sweet-and-salty contrast can be delightful.
Recipe FAQs
Store homemade ice cream in an airtight container in the freezer. For best texture and flavor, enjoy within two weeks; it can be stored up to three months but may develop ice crystals and a coarser texture over time.
Mac and Cheese Ice Cream – Copycat
Ingredients
- 2 large eggs
- 1 cup granulated sugar
- 2 cups whole milk
- 1 cup heavy whipping cream
- 2 packets Kraft cheese powder (reserve the noodles for another use)
Instructions
- Whisk the eggs until frothy.
- Add granulated sugar and whisk until the mixture thickens slightly.
- Stir in the milk, heavy cream, and cheese powder. Allow the mixture to sit briefly if the powder clumps, then whisk until smooth.
- Pour the mixture into the chilled bowl of an ice cream maker and churn until thickened and the machine slows.
- Transfer the soft ice cream to a freezer-safe container.
- Freeze for 12–24 hours until firm, then scoop and serve.
Notes
- Churn and freezing times vary by machine; follow your model’s guidance.
- Store in a sealed container for best quality; homemade ice cream is best within two weeks.
- Serve this playful flavor for novelty dessert occasions or as a conversation starter.
Nutrition
If you try this Mac and Cheese Ice Cream recipe, please leave a star rating and share your thoughts in the comments. I’d love to hear whether it surprised you or became an instant favorite.