Cherry Cheesecake Ice Cream
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
Cheesecake base:Cream, 1 cup Sour Cream, 1 cup Cream Cheese or Neufchatel, 8 oz (softened)Cream Of Tartar, 1 TBSCane Sugar, .75 cup Vanilla Extract, .5 tsp Sea Salt, .25 tspFruit Filling:Sweet Cherries, 2 cups, without pits (frozen, ok)Cane Sugar, 2 TBSCream of tartar, 1 tspUnflavored Beef Gelatin 1 TBSOrange Juice, .25 cup Sea Salt, .25 tsp
Make the base first by mixing all the ingredients in a mixer or food processor. Chill for 2-3 hours or overnight.
Make the fruit filling by adding all the ingredients together except gelatin. This will draw out some cherry juice. Drain the liquid off the cherries and mix the liquid with the gelatin in a small pan on the stove. When gelatin is dissolved completely and cooled a bit, add back to the cherries. Chop cherries into liquid or leave whole if desired.
Freeze the base in an ice cream maker, then add the filling at the very end. Freeze finished project for a few hours to firm. Serve.
Serving Size: Makes approximately 20 scoops
Number of Servings: 20
Recipe submitted by SparkPeople user JENNIBLUIS.
Make the fruit filling by adding all the ingredients together except gelatin. This will draw out some cherry juice. Drain the liquid off the cherries and mix the liquid with the gelatin in a small pan on the stove. When gelatin is dissolved completely and cooled a bit, add back to the cherries. Chop cherries into liquid or leave whole if desired.
Freeze the base in an ice cream maker, then add the filling at the very end. Freeze finished project for a few hours to firm. Serve.
Serving Size: Makes approximately 20 scoops
Number of Servings: 20
Recipe submitted by SparkPeople user JENNIBLUIS.
Nutritional Info Amount Per Serving
- Calories: 152.0
- Total Fat: 10.1 g
- Cholesterol: 32.0 mg
- Sodium: 123.1 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 0.3 g
- Protein: 2.4 g
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