Post by Kathy on Aug 29, 2016 23:51:21 GMT
Cherry Cheesecake Ice Cream
When I was growing up my parents always took us for ice cream on Sunday after church and my favorite ice cream was White House Cherry! Still to this day it is one of my favorites! Vanilla ice cream with whole cherries throughout! After making this recipe I now know that I could make this with fresh cherries, minus the cookies, and it will be awesome, my own version of White House Cherry!
This ice cream is very creamy and rich! The tiny cookie bits throughout with the chunky cherries makes for a fabulous combination! It wasn't very sweet but the richness made up for sweetness if that makes sense! As the ice cream sat while I took pictures, it softened up and was a creamy, melt in your mouth delight! It was a little thicker than I like my ice cream!
This recipe only takes minutes to put together it's and ready for the freezer!
The Whipped Cream Cheese is the best thing out when something calls for softened cream cheese! It comes in an 8 ounce tub and you won't believe the difference! Creamy right out of the tub! About 50¢ difference in price but well worth it! I use it in everything that calls for softened cream cheese!
Recipe can be found HERE www.thecountrycook.net/2013/06/cherry-cheesecake-ice-cream-no-machine.html
1 (8 ounce) tub whipped cream cheese (a block of cream cheese will have to be softened)
½ cup butter, softened
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) tub Cool Whip, thawed
1 (21 ounce) can cherry pie filling
1½ cups shortbread cookies, crushed (recipe called for graham crackers)
In a large bowl combine cream cheese and butter and whisk until smooth. If using a block of softened cream cheese in place of the whipped, you will need an electric mixer. Stir in sweetened condensed milk and mix well. Add Cool Whip and mix until all is completely combined.
Crush cookies into small pieces and crumbs. Add to cream cheese mixture along with the cherry pie filling and gently stir and swirl thru the mixture.
Pour into a 9x13 dish and cover with plastic wrap.
Freeze 6 hours.
When ready to serve, let sit at room temp around 5 minutes to soften if desired.
