Cherry Cheesecake Ice Cream (Without a Machine)

Cherry Cheesecake Ice Cream

Today you're going to learn how to make homemade cheesecake ice cream.

This cherry ice cream is so delicious and so easy to make. And the good thing about this homemade ice cream recipe is that you don't need an ice cream maker to enjoy this.

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Here's what you'll learn in today's video:

First, I'll show you how to make homemade sweet condensed milk. It's an option for this recipe, you can use a can of store-bought condensed milk, this was an experiment I did while making the ice cream.

Next, you'll see how to make the ice cream custard using a simple hand mixer.

Also, I'm making a quick cherry pie filling for this recipe. You can make it on your own and you'll need just 10 minutes. In a small saucepan add 2 cups of pitted cherries and 1 tablespoon of honey, bring to a boil and gently cook for 10 minutes. It's that simple.

Finally, you'll see how to layer the ice cream and after at least 4 hours in the freezer you'll enjoy this sweet and sour ice cream.

Here I suggest 3 ways to eat the cheesecake ice cream. First, with some melted chocolate on top (use any chocolate you prefer, I did it with dark chocolate). Second, with chopped roasted hazelnuts. And lastly, with the oatmeal cookie crumbs.

CHEESECAKE ICE CREAM RECIPE
Ingredients:
2 cups heavy cream
1 cup cream cheese
1 1/4 cup sweet condensed milk
1 tbsp lemon juice
1 tsp vanilla extract
2 cups cherry pie filling

Preparation:
In a bowl, combine cream cheese, sweet condensed milk, lemon juice and vanilla extract.

In another bowl, pour the heavy cream and whisk until soft peaks form.

Fold the whipped cream into the cream cheese custard, mixing gently with the spatula.

Put in the freezer for about 4-8 hours.

Remove from the freezer and let it sit on room temperature for about 30 minutes.

Scoop some ice cream into the ice cream bowls, top with your favorite topping and dig into it.

Enjoy!