No Bake Cherry Vanilla Cheesecake Ice Cream

Happy National Ice Cream Month!  I have a weakness for good ice cream.  It is no secret I will happily allow ice cream or a milkshake to replace a meal.  However here it is national ice cream month and not only have I had very little ice cream, but the cool July temperatures have deterred me a little from making it.  Don’t get me wrong I eat ice cream any time of year, but when it comes to making it I seem to only get in the mood when it is a nice sunny day outside.  Recently we have not had many of those.  In fact as I am typing this post, I am not sure our family activity for today will occur as it is a comfortable 60 degrees, but it is raining.  Yes 60 degrees in the middle of July you know what that means.  Mrs. Mixture will not be swimming anytime soon.
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I am not going to allow it to rain on our family fun.  One of our  summer bucket list items was to make homemade ice cream.  Well it seems I have done this twice now with fruity flavors.  I am guessing my chocolate loving family is going to have something to say about the next batch we make.

In the meantime, this ice cream is not your typical cheesecake ice cream.  In fact, I purposefully made the cheesecake flavor very mild in hopes that the family would enjoy it.  Mr. Mixture does not like fruity desserts, nor does he like cheesecake.  I know. What is wrong with the man?  He is a chocolate dessert kind of person though on occasion he can surprise me with his enjoyment of random desserts.  Truth is I also made the cheesecake flavor mild, because 4 oz is what I had in the refrigerator when the idea of the ice cream first came to me.

 

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Cherry Vanilla Cheesecake Ice Cream

2 cup Heavy Cream

1 Tsp. Vanilla Extract

4 oz. Cream Cheese

1/2 cup Skim Milk

4 Tbsp. Sugar

1 recipe of Graham Cracker Crust, crumbled

1 recipe of Homemade Cherry Sauce

Directions

Allow the cream cheese to come to room temperature.  Once at room temperature  Beat cream cheese to whipped consistency adding vanilla extract.  Once combined add heavy cream and milk lightly beat so as to combine, but not make whipped cream.  Lastly add sugar and mix in.  Then pour cream cheese mixture into ice cream maker and proceed as per ice cream machine manufacturers directions.

Once the cream is ready add the crumbled graham cracker crust and the cherry sauce.  Allow to mix into ice cream.  For soft serve consistency ice cream, enjoy immediately.  For hard ice cream.  Transfer to freezer ( either in ice cream maker bowl or transfer to a freezer safe container) and allow to freeze for 4 hours.

If you prefer a more distant cheesecake flavor, I recommend using 6 oz. cream cheese.

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Graham Cracker Crust

3/4 cup graham cracker crumbs.

1 1/2 Tbsp, melted butter

1 1/2 Tbsp sugar

Combine crumbs and sugar in a bowl.  Pour melted butter over and blend well.  Pack mixture into the bowl / oven safe container depending on preparation method,  and refrigerate for 45 minutes to 1 hour or in oven safe container bake for about 6 minutes at 350 degrees.  If using oven method allow to cool before proceeding.  Once graham cracker crust is ready, crumble and add to ice cream.

This ice cream is not overly sweet either which I like.  Using a fresh cherry made into a sauce rather than the over processed cherry pie filling type cherry flavor allows for a simple refreshing type of cream rather than a super sweet ice cream.  Try it.  See what you think.  To jazz it up a little you could always toss some chocolate chips on top or chocolate sauce when serving it.

Happy National Ice Cream Month!!!!!!

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3 responses

  1. Pingback: Pan Seared Salmon with Corn & Bacon Saute | Let's Have Mixture

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