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.
Cheesecake Ice Cream
Ingredients
- 10 liquid ounces whipping cream
- 1 pack (8 oz) cream cheese
- ¾ 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 ½ 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.
Notes
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
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What do you think?