Cherry Cheesecake Ice Cream
5 servings
360 minutes
Cherry cheesecake ice cream is a refined blend of creamy tenderness and the bright sweet-sour notes of cherry. This dessert is inspired by the classic American cheesecake, combining airy cheese mass, crunchy cookies, and rich fruit flavor. Its base consists of Philadelphia cream cheese, condensed milk, and crème fraîche for a creamy texture. The cherry sauce adds a refreshing tartness while the cookie provides a crunchy structure. This ice cream is perfect for summer coolness or cozy evenings. It can be served alone or topped with whipped cream and chocolate shavings to enhance the flavor. It's not just a dessert but a true pleasure that combines rich taste with a delicate, velvety texture that can captivate any sweet lover.
1
In a deep pot, mix Philadelphia cheese, condensed milk, and crème fraîche. Lightly whip the mixture, cover tightly with a lid, and place in the refrigerator for 2-4 hours.
- Low fat Philadelphia cheese: 200 g
- Condensed milk: 300 g
- Crème fraiche: 150 ml
2
Prepare cherry sauce. In a saucepan, combine pitted and sliced cherries; 1/4 cup water, 1 teaspoon lemon juice, and 1/3 cup sugar. Place over medium heat and bring to a boil. Reduce heat and cook, stirring, until the syrup thickens, about 10 minutes. After the time is up, remove from heat and cool. Transfer the sauce to a clean container until use.
- Cherry: 250 g
- Lemon juice: 1 teaspoon
- Vanilla sugar: 0.3 glass
3
Place the sand cookies in a clean blender and grind into crumbs. Transfer to a clean plate until use.
- Shortbread: 50 g
4
After 2-4 hours, take the cheese mass out of the refrigerator, pour it into the ice cream freezer, and churn for 20-40 minutes. Fill the resulting mass into an ice cream container.
5
Fill 0.5 container with ice cream. Randomly distribute cherry sauce on the surface of the ice cream. Gently stir the ice cream with the back of a wooden spoon, drawing the number 8. Do not mix the ice cream and sauce into a homogeneous mass. The cherry layer should not fully mix with the ice cream. Sprinkle a layer of crushed cookies on top. Repeat the same with the remaining ingredients, making a second layer of ice cream.
- Cherry: 250 g
- Shortbread: 50 g
6
Close the container and place it in the freezer for 4 hours before serving or further storage.
7
If you don't have an ice cream maker, immediately pour the frozen mixture into a container, mix in the cherry sauce and cookie crumbs, stir well, and place it in the freezer. Take out the container and stir the contents every half hour until set.
- Cherry: 250 g
- Shortbread: 50 g