Cheesecake Ice Cream with Sour Cherries

Summer is here at last! Woohoo! Time to bring out the shorts, sandals, tank tops and summer dresses and to put away the winter/spring clothes. Believe me, I had enough of wearing jogging pants, pullovers and jackets! It also means it’s time for grill parties, going to the beach and of course…ICE CREAM!!!

Everyone has his or her favorite ice cream flavor. One of ours is Amarena Kirsch (amarena cherry), and there is a specific brand that we like which is sold only in a specific grocery chain. We like this brand because, one- it is not overly sweet, two- it taste a bit tangy and really good like the Italian ice cream, and three- it is not as expensive! But I have been checking their ice cream section for weeks now and still no signs of our fave Amarena Kirsch. Good thing I saw this FB post from Ate Mia, my sister-in-law from Paris, of her homemade Cheesecake Ice Cream. It looked so good in the photos that I knew I have to get her recipe.

The best part about this recipe, aside from having total control over how sweet or tangy you want it to be, is that it does not require having ice cream machine! Honestly, I was surprised how it came out after it was frozen. The consistency was just like that of store-bought ice cream only creamier. Now I do not have to wait for our Amarena Kirsch to be available because this is so much better! You can leave out the crushed graham or butter biscuits but I like the added flavor and crunch.

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Cheesecake Ice Cream

Beat the summer heat! Try this recipe for homemade cheesecake ice cream with cherries without using ice cream maker. It's creamy, tangy and not too sweet!

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Course: Dessert

Cuisine: American,European,Italian

Servings: 8 servings

Calories: 253kcal

Author: Bebs

Prep Time: 20 minutes

Total Time: 20 minutes

INGREDIENTS

US Customary - Metric

• 10 liquid ounces whipping cream
• 1 pack (8 oz) cream cheese
• 3/4 can (1 can = 14 oz) sweetened condensed milk
• 3 medium lemon - -juice
• 1 cup sour cherries - (canned or fresh) - pitted and crushed or cut into halves
• 1 1/2 cup sour cherry jam
• 1 cup graham crackers - or butter biscuits - coarsely crushed

INSTRUCTIONS

• In a bowl, whip cream until firm peaks form. Set aside.
• In a large bowl, combine cream cheese, condensed milk, and lemon juice. Beat with electric mixer on high speed until it becomes smooth, light and frothy. Add the whipped cream and gently fold into the cream cheese mixture using spatula until well combined.
• Transfer mixture in a freezer-safe container in three partitions adding jam, crushed cherries and biscuits/graham in between and on top.
• Run a bread knife thru the mixture in a swirling and up and down motion to mix and create a marble effect.
• Place cover on the container or use aluminum foil and place in freezer for at least 6 hours or until frozen.

RECIPE NOTES

I used 3 medium sized lemons because we like it a bit tangy but you can start with 1 lemon first and add more according to your preference.
Same with the condensed milk, try adding half of the measurement and adjust as desired.
You may replace the cherries with strawberries, blueberries or other fruits.

Nutrition Facts

Cheesecake Ice Cream

Amount Per Serving

Calories 253 Calories from Fat 9

% Daily Value*

Total Fat 1g 2%

Saturated Fat 0g 0%

Cholesterol 1mg 0%

Sodium 97mg 4%

Potassium 98mg 3%

Total Carbohydrates 58g 19%

Dietary Fiber 1g 4%

Sugars 33g

Protein 1g 2%

Vitamin A 4.9%

Vitamin C 7.8%

Calcium 2.5%

Iron 6.6%

* Percent Daily Values are based on a 2000 calorie diet.

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