Print Options
Back to
Cherry Cheesecake Ice Cream >
Full Page
3x5
4x6
Include these items:
Photos
Nutritional Facts
Wine
Reviews
Select reviews >
Cherry Cheesecake Ice Cream
You don't need an ice cream maker for this pretty homemade treat.—Lisa Allen, Joppa, Alabama
18 Servings
Prep: 25 min. + freezing
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.
Nutrition Facts:
1 serving (3/4 cup) equals 415 calories,
© Taste of Home 2012
2 of 2
Cherry Cheesecake Ice Cream
(continued)
Nutrition Facts:
26 g fat (14 g saturated fat), 155 mg cholesterol, 136 mg sodium, 37 g carbohydrate, 4 g fiber, 11 g protein.
Wine:
Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2012