This concoction was a special request from my brother. He has been my official homemade ice cream taste tester the last few months, and has been running this flavor idea by me for a while... "You need to make cheesecake ice cream with the crust and the cherries". Cherry Cheesecake Ice Cream sounded a little complicated to me at first. But, after I gave it some thought I finally bought the ingredients to give it a whirl, and I will admit... I probably should have made it sooner. This dessert was easy to make and is tastes exactly like a cherry cheesecake, but in ice cream form - YUM. The best part? No churning required!
Ingredients:
2 cups of heavy cream
14 oz can of sweetened condensed milk
8 oz cream cheese - softened
1 tsp vanilla extract
1/2 tsp of salt
1 can of cherry pie filling
1 package of graham crackers
1/2 - 3/4 cup mini semi-sweet chocolate chips
Instructions:
Place a large stainless steal mixing bowl in the freezer 30 minutes prior to making this recipe.
In a different, medium size bowl combine sweetened condensed milk, vanilla extract, softened cream cheese and salt. Set aside.
Remove the large bowl from the freezer and add the heavy cream. Use an electric mixer on high speed to beat together until stiff peaks form.
Slowly add the condensed milk mixture to the whipped cream mixture, and continue to mix on medium speed as you're adding.
Break up the package of graham crackers into very small pieces. You'll want a mixture of textures, some sand-y like texture, and other small dime size pieces. Mix the graham crackers and mini chocolate chips into the ice cream mixture.
Begin scooping out the cream mixture 1/4 cup at a time into a tupperware or ice cream container. In between each section, add a scoop of cherry pie filling. I used about 1 1/2 tbsp on each later.
Using a fork, lightly mix everything that's been put into the container. Then, continue layering like this and slowly mixing after each layer until you reach the top.
Cover and freeze for a least 5 hours, but if you want it to be on the harder side, allow it to freeze overnight. When ready to eat, allow the ice cream to sit out for about 5 minutes so it's creamy when eaten!
Comments