Cherry Cheesecake Ice Cream *
Cherry Cheesecake Ice Cream * recipe
Yield
12 servingsPrep
20 minCook
0 minReady
6 hrsTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | ounces |
cream cheese
softened |
|
| 1 | can |
milk, sweetened condensed
|
*
|
| 2 | cups |
light cream (half&half)
|
|
| 2 | cups |
heavy whipping cream
unwhipped |
|
| 1 | tablespoon |
vanilla extract
|
|
| ½ | teaspoon |
almond extract
|
*
|
| 17 | ounces |
dark sweet pitted cherries
well drained or 10 oz maraschino cherries, drained, chopped |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 86.7 | ml/g |
cream cheese
softened |
|
| 1 | can |
milk, sweetened condensed
|
*
|
| 473 | ml |
light cream (half&half)
|
|
| 473 | ml |
heavy whipping cream
unwhipped |
|
| 15 | ml |
vanilla extract
|
|
| 2.5 | ml |
almond extract
|
*
|
| 491.3 | ml/g |
dark sweet pitted cherries
well drained or 10 oz maraschino cherries, drained, chopped |
* |
Directions
In large mixer bowl, beat cream cheese until fluffy.
Gradually add sweetened condensed milk until smooth.
Add remaining ingredients; mix well.
Pour into ice cream freezer container.
Freeze according to manufacturer's directions.
