Recipe:Cheesecake Ice Cream with Fruit Swirls
Wednesday, August 7, 2019

 Pure indulgence best describes this cheesecake ice cream featuring swirls of your favorite flavor of fruit spread.








12 ounces cream cheese, cut up

3/4 cup sugar

1 cup sour cream

3/4 cup half and half

2 teaspoons vanilla

1 teaspoon lemon juice

Dash salt

1/3 cup blueberry, raspberry, cherry, strawberry, peach or apricot fruit spread

1/4 teaspoon lemon juice


In large mixer bowl beat together cream cheese and sugar on medium speed of electric mixer until fluffy. Add sour cream, half-and-half, vanilla, 1 teaspoon lemon juice and salt. Beat on low speed until combined. Continue beating on medium speed until smooth. Cover and refrigerate for 2 to 24 hours or until cold.

Pour cream cheese mixture into 1 1/2-quart ice cream freezer. Freeze according to manufacturer’s directions.

Meanwhile, in small bowl stir together fruit spread and 1/4 teaspoon lemon juice.

Spoon about one-third of the 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 remaining ice cream. Cover and freeze for 4 to 24 hours.

To serve, scoop ice cream into dessert dishes.

Published on Milk Means More - United Dairy Industry of Michigan (  Recipe by Marcia Stanley, MS, RDN Culinary Dietitian.


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