Cherry Cheesecake Ice Cream
Nutritional Info
- Servings Per Recipe: 20
- 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
View full nutritional breakdown of Cherry Cheesecake Ice Cream calories by ingredient
Introduction
A decadent treat for special occasions A decadent treat for special occasionsNumber of Servings: 20
Ingredients
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Cheesecake base:
Cream, 1 cup
Sour Cream, 1 cup
Cream Cheese or Neufchatel, 8 oz (softened)
Cream Of Tartar, 1 TBS
Cane Sugar, .75 cup
Vanilla Extract, .5 tsp
Sea Salt, .25 tsp
Fruit Filling:
Sweet Cherries, 2 cups, without pits (frozen, ok)
Cane Sugar, 2 TBS
Cream of tartar, 1 tsp
Unflavored Beef Gelatin 1 TBS
Orange Juice, .25 cup
Sea Salt, .25 tsp
Directions
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.