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Cherry Cheesecake Ice Cream Recipe

Cherry Cheesecake Ice Cream Recipe photo by Taste of Home

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You don't need an ice cream maker for this pretty homemade treat.—Lisa Allen, Joppa, Alabama

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Cherry Cheesecake Ice Cream Recipe

Prep: 25 min. + freezing

Yield: 18 Servings

25 25

Ingredients

2 packages (8 ounces each) cream cheese, softened
1/3 cup lemon juice
1 teaspoon vanilla extract
2 cans (14 ounces each) sweetened condensed milk
4 cups half-and-half cream
6 eggs, beaten
2 cups heavy whipping cream
3 cups granola without raisins
2 cans (21 ounces each) cherry pie filling

Directions

In a large bowl, beat the cream cheese, lemon juice and vanilla. Add milk and mix well; set aside.
In a large saucepan, heat the half-and-half to 175°; whisk a small amount into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat; cool slightly. Stir in the whipping cream; beat into cream cheese mixture (mixture will be thin).
Divide the granola between two greased 13-in. x 9-in. dishes. Top with cream mixture and pie filling. Cover and freeze overnight. Yield: 3-1/2 quarts.

Nutritional Facts 1 serving (3/4 cup) equals 415 calories, 26 g fat (14 g saturated fat), 155 mg cholesterol, 136 mg sodium, 37 g carbohydrate, 4 g fiber, 11 g protein.

Originally published as Cherry Cheesecake Ice Cream in Taste of Home June/July 2005, p68

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Cherry Cheesecake Ice Cream

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Reviewed on Feb. 27, 2013 by MomDaze

I don't understand what the the granola is for in this recipe, and why the layering? Is the photo of this ice cream recipe correct? The instructions don't appear to lead to ice cream as a finished product. Would love to make this ice cream, but I'm stumped.