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.

 

 

PREP TIME - 15 MINUTES

COOK TIME  

SERVINGS -  12

INGREDIENTS

 

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

INSTRUCTIONS

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 (http://www.milkmeansmore.org.)  Recipe by Marcia Stanley, MS, RDN Culinary Dietitian.

 

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