If you think about it, the concept isn’t far off from cheesecake, which takes a cheese we often conceive of as savory and turns it into something sweet. Don’t worry, it still tastes distinctly like dessert that touch of salt from the cheese is going up against plenty of cream and sugar. Instead of the cloying sweetness of many ice cream flavors (I’m looking at you, cotton candy), queso ice cream is tamed by its hint of savoriness. Sometimes, we eat scoops of these flavors inside warm rolls of slightly salty pandesal for a true ice cream sandwich, and the result is sweet and salty, filling every craving at once.
There’s also ube keso, which combines Filipino purple yam with cheese, for a flavor that is enjoyable to both eat and look at, and mais queso, which is a mixture of cheese and sweet corn. We turn bright orange cheese into perfectly balanced queso ice cream. Filipinos have long known the truth: Processed cheese is good, and in ice cream, it’s even better. While I haven’t had the Kraft version yet, I’m down to go to bat for it I’ve been eating cheese ice cream my whole life in the form of Magnolia and Selecta brand queso ice cream from the Philippines. And what if the American cultural inclination toward seeing certain cheeses as exclusively savory is actually just holding us back from the beautiful, munchies-worthy possibilities of the savory-sweet dessert world?
But before you add to the cacophony of horrified readers on social media-who’ve asked things like “have we as a people not endured enough?”-hear me out: Cheese ice cream is good, actually.
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