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Queso con Mermelada de Fresa
Mexican cream-cheese ice cream with a homemade strawberry-jam swirl.
15 min prep · 24h freeze 4 pints medium
A nieve de queso, the Mexican cream-cheese flavor, ribboned with quick strawberry jam.
Almost — small tweak
Close to target. A small adjustment will make it noticeably smoother.
⚠️ TWEAK
Fat
13.0%
target 10–16%
Sugar
19.7%
target 14–20%
MSNF
9.5%
target 8–11%
Total solids
43.2%
target 36–42%
PAC280.2 / 220–280
POD (sweetness)
180
target 140–190
Total mass
674 g
target 473 g = pint
Why
- • PAC 280.2 is above 280 — won't hold a scoop.
- • Total solids 43.2% is above 42% — base will be gummy.
Fix it
- → Reduce sugar by 20 g (or swap for allulose).
- → Add 37 g water to lower total solids.
Ingredients
Scale to the number of pints you want — every gram scales with you.
4
pints
- Whole Milk307 g
- Heavy Cream120 g
- Cream Cheese100 g
- Granulated Sugar55 g
- Dextrose18 g
- Skim Milk Powder24 g
- Strawberry Jam (homemade)50 g
Batch mass674 g
Method
- 1.Blend milk, cream, cream cheese, sugars and milk powder smooth.
- 2.Pour into pint, fold strawberry jam through with two strokes.
- 3.Freeze 24 h. Spin on Ice Cream.
Need the gear?
Amazon picksEvery recipe here is calibrated for the Ninja Creami family. Pick your model:
Ninja Creami NC301
The original. 7 programs, single pint.
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Ninja Creami Deluxe NC501
11 programs, quieter motor, bigger pint.
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Ninja Creami Swirl NC701
Soft-serve attachment for piping cones.
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