Our last cheesecake recipe of the day: cheesecake ice cream. You can use it in the Raspberry Cheesecake Float published earlier, or just enjoy a bowl or a cone. For fun, add graham cracker pieces.
At your next outdoor event, try an option like Cheesecake Ice Cream with Fruit Swirls from Milk Means More, from the United Dairy Industry of Michigan.
The cream cheese ice cream has a swirl of fruit spread. You can use your favorite fruit flavor.
The recipe is courtesy of Marcia Stanley, MS, RDN, on behalf of Milk Means More. See how easy it is to make in the video below.
Visit MilkMeansMore.org for more delicious dessert ideas.
> July 30th is National Cheesecake Day.
> July is National Ice Cream Month, July 17th is National Ice Cream Day.
Prep time is just 15 minutes, plus freeze time.
You can substitute jam or preserves for fruit spread, but fruit spread generally has significantly less sugar. The added sugar in the recipe creates sufficient sweetness.
1. BEAT the cream cheese and sugar on medium speed in a large mixer bowl of an electric mixer until fluffy. Add the sour cream, half-and-half, vanilla, 1 teaspoon lemon juice, and salt.
2. BEAT on low speed until combined, then beat on medium speed until smooth. Cover and refrigerate for 2-24 hours, or until cold.
3. POUR the cream cheese mixture into a 1-1/2-quart ice cream machine. Freeze according to the manufacturer’s directions.
4. PREPARE the fruit spread. In a small bowl, stir fruit spread and the remaining lemon juice.
5. SPOON about one-third of ice cream into a 2-quart food storage container. Spoon about half of the fruit spread mixture in dollops over the ice cream. Repeat layers. Top with the remaining ice cream. Cover and freeze for 4-24 hours.
6. TO SERVE, scoop the ice cream into dessert dishes. For optional garnish, you can “crown” the scoop of ice cream with a graham cracker square, or roughly crush graham crackers into a crunchy topping.