Have you heard the buzz? Van Leeuwen recently released a limited-edition ice cream inspired by one of the most iconic comfort foods: Kraft Macaroni & Cheese. Inspired by that release, I made a copycat version of Mac and Cheese Ice Cream that aims to capture the tangy, buttery cheesiness of boxed mac and cheese in a churned, frozen dessert. It’s a surprising combination — sweet, salty, and creamy — and it’s one of those flavors that raises eyebrows the first time you hear about it, then keeps growing on you after the first bite.
If the idea makes you unsure, you’re not alone. Reactions range from skeptical to intrigued. When Van Leeuwen handed out free samples in Union Square on National Mac and Cheese Day, long lines showed that curiosity was high. The brand — known for creative, high-quality flavors and a Brooklyn origin — saw the flavor sell out quickly in several locations. Meanwhile, online reviews and homemade attempts have made this peculiar flavor a viral topic.
I decided to test this at home with my family as willing taste-testers. The result was a smooth, rich ice cream that really does echo the flavor of mac and cheese: creamy, buttery, and cheesy, with a sweet-salty balance that surprised us. If you’re adventurous, give it a try and tell me your first impressions.
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🍦🧀 Ingredients:
- 2 large eggs — the base for many classic homemade ice creams
- 1 cup granulated sugar — balances the savory cheese
- 2 cups whole milk
- 1 cup heavy whipping cream — for richness and smooth texture
- 2 packets Kraft cheese powder — use the powder for flavor; reserve the noodles for another use
Equipment needed: an ice cream maker (see alternatives below if you don’t have one).
Substitutions and Variations
- You can use a different boxed macaroni & cheese powder if you prefer; this recipe was developed using Kraft cheese powder, but other brands will work and will change the final flavor slightly.
🔪 Instructions:
Prep: Make sure your ice cream maker bowl has been frozen according to the manufacturer’s directions before you begin.
Step 1: Whisk the eggs until they become frothy.
Step 2: Add the sugar and the cheese powder packets to the eggs and whisk until the mixture thickens.
Step 3: Pour in the milk and heavy cream, then whisk until combined. The cheese powder may clump at first; let the mixture sit for a few minutes, then whisk again to incorporate fully.
Step 4: Transfer the base to the chilled ice cream maker bowl and churn until the mixture thickens and the machine slows or stops.
Step 5: Scoop spoonfuls of the soft, thickened ice cream into a freezer-safe container, smoothing the top.
Step 6: Freeze for 12–24 hours to firm up before serving.
Serve: This ice cream is meant to be enjoyed on its own — its sweet-and-salty, cheesy profile is the star. Scoop and enjoy.
What other unusual ice cream flavors exist?
Unconventional ice cream flavors have been around for a long time, and many artisanal shops experiment with savory and unexpected ingredients. If you enjoy adventurous flavors, keep an eye out for options like:
- Goat cheese with red cherries
- Extremely spicy pepper flavors such as Carolina Reaper varieties
- Lobster-flavored ice cream
- Cheese-centric flavors (mild cheddar, olive oil, peppercorn, carrot and more)
- Earl Grey tea ice cream
Can I make this without an ice cream maker?
Yes. Here are two straightforward alternatives if you don’t own an ice cream maker.
Method 1 — Food processor:
- Freeze your prepared ice cream base flat in a sealed bag for about 2 hours until partially frozen.
- Break the semi-frozen base into chunks and pulse in a food processor until smooth and creamy.
- Transfer to a freezer-safe container and freeze overnight to firm up.
Method 2 — Makeshift churn (hand mixer + ice bath):
- Set a smaller mixing bowl inside a larger bowl filled with ice and salt (rock salt for ice cream or coarse salt works).
- Place the ice cream base in the inner bowl and beat with a hand mixer until it thickens into a soft-serve consistency.
- Move the container to the freezer for 30–60 minutes to finish firming, checking and stirring periodically.
This manual method takes more effort and freezer space than an ice cream maker, but it produces a satisfying result.
Recipe tips
- Follow your ice cream maker’s instructions for bowl freezing time and churn length; machines vary.
- For best texture, store homemade ice cream in an airtight container and consume within about two weeks. Over time it can develop ice crystals and a grainy texture.
- This flavor makes a fun novelty for celebrations like National Cheese Day or National Macaroni & Cheese Day.
- For an unexpected pairing, try a small scoop alongside a slice of apple pie — the sweet and savory contrast is worth trying if you’re curious.
Recipe FAQs
For best quality, keep this homemade ice cream in a sealed, airtight container and consume within about two weeks. The ice cream may remain safe longer, but texture and flavor can degrade over time.
Other Delicious Ice Cream Desserts
-
Cookie Monster Ice Cream
-
Pumpkin Ice Cream
-
Homemade Blue Bubble Gum Ice Cream
-
Peanut Butter Chocolate Ice Cream Pie
If you try this Mac and Cheese Ice Cream, please leave a star rating on the recipe page and share your experience in the comments — I’d love to hear whether it surprised you or became a new favorite.
Mac and Cheese Ice Cream – Copycat
Servings: 10 | Prep Time: 10 minutes | Total Time: 55 minutes
Ingredients
- 2 large eggs
- 1 cup granulated sugar
- 2 cups whole milk
- 1 cup heavy whipping cream
- 2 packets Kraft cheese powder (reserve noodles for another use)
Instructions
- Whisk the eggs until frothy.
- Add the sugar and cheese powder and continue whisking until the mixture thickens.
- Stir in the milk and heavy cream. If the cheese powder clumps, let the mixture sit for a few minutes and whisk again until smooth.
- Churn the base in the chilled bowl of an ice cream maker until thickened.
- Transfer the soft ice cream to a freezer-safe container and freeze for 12–24 hours to firm up.
Notes
- Ice cream makers vary — follow your machine’s directions for best results.
- Store in an airtight container and enjoy within about two weeks for best texture.
- This flavor is a novelty and a fun conversation starter — serve small scoops if you’re sampling with friends.
Nutrition (approx. per serving)
- Calories: 223 kcal
- Carbohydrates: 23 g
- Protein: 5 g
- Fat: 13 g (Saturated fat: 8 g)