Dairy Farmers of Canada

Triple Cream Brie Ice Cream

This is the Triple Cream Brie Ice Cream recipe.

  • Prep: 15 min
  • Cooking: 15 min - 20 min
  • Refrigeration: 2 h
Yields 8 servings
triple cream brie ice cream


  • 2 cups (500 mL) 10 % cream
  • 1/4 fresh vanilla bean
  • 5 oz (150 g) Triple Cream Canadian Brie rind off
  • 5 egg yolks
  • 3/4 cup (180 mL) sugar
  • 2/3 cup (160 mL) 35 % cream


When you see the Blue Cow Logo on a product, it means it’s made with 100% Canadian quality milk.



In a non-reactive saucepot, bring the 10 % cream and the vanilla bean to a boil over medium-high heat. Remove from heat and melt the cheese in by whisking it until it is incorporated. Let infuse 15 minutes.

In a stainless steel bowl, whisk the yolks and the sugar together until it becomes pale yellow. Pour the 10 % cream into the egg mixture and whisk constantly until incorporated.

Place on the stove again over medium-high heat and stir with a wooden spoon until the mixture coats the spoon, 10, 15 min.

Strain through a fine sieve and add the 35 % cream. Cool down completely and refrigerate for at least 2 hours.

Churn in an Ice cream maker following the instructions.


Suggested accompaniment: Almond shortbread.

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