Cherry Cheesecake Ice Cream

I was craving cheesecake and ice cream, so I decided to combine both in one dessert and made this creamy dreamy cherry cheesecake ice cream… DELICIOUS πŸ’πŸ§β€οΈ

Hope your Father’s Day weekend was as sweet as this recipe and with a cherry on top πŸ’
Let’s make Cherry Cheesecake Ice Cream!

πŸ’ 2 cups whipping cream
πŸ’ 8oz cream cheese
πŸ’ One 14 oz can sweetened condensed milk
πŸ’ tablespoon lemon juice
πŸ’ 1/2 teaspoon lemon zest
πŸ’ 1 teaspoon vanilla extract
πŸ’ One can cherry pie filling
πŸ’ 1/2 cup crushed graham crackers

Gather the small list of ingredients above and follow these easy steps to make this very yummy Cherry Cheesecake Ice Cream:

πŸ’ In the mixer’s bowl, whisk whipping cream until stiff peaks form. For best results, whip the cream as soon as you take it out of the fridge, while it’s still cold. Transfer whipped cream to another bowl and set it aside.
πŸ’ To the mixer’s bowl, add the cream cheese and soften it using the paddle attachment. For best results, bring the cream cheese to room temperature before using it. Add condensed milk, vanilla extract, lemon juice, and lemon zest, and beat together until all is well combined and smooth.
πŸ’ Slowly fold the cream cheese mixture into the whipped cream, unit well incorporated. Do this gently so you don’t deflate the whipped cream.
πŸ’ Transfer half of this ice cream batter into a loaf pan. Using a small spoon, place spoonful’s of cherry filling on top, then swirl the cherries into the ice cream batter with a wood skewer as shown in the video.
πŸ’ Pour the remaining half of the ice cream batter on top and repeat the previous steps. Break a few graham crackers into medium pieces and crumbs, and sprinkle them on top.
πŸ’ Cover the surface of the ice cream entirely with plastic wrap, to prevent ice crystals from forming. Refrigerate for 6 – 8 hours.
Enjoy a scoop on a cone or in a bowl with more graham crackers 🍧🍦😍

Bon Appétit ❀️

Enjoy! πŸ‘©πŸ»β€πŸ³πŸ‘ŒπŸ»



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