Cheesecake ice cream with cherry sauce
As we are experiencing another scorching summer, I think we should cool off with a refreshing ice cream. Cheesecake ice cream to be exact. And any recipe that includes cheesecake, cracks me up. If you’re a fan too, imagine this deliciously smooth cheesy cream, alongside the familiar sweet biscuits and the sweet and sour cherry-flavoured sauce, in their chilled version! This ice cream is exceptional in taste and appearance and will offer indescribable pleasure!
In every kitchen I’ve worked, this recipe was one of the first I’d recommend for the menu. This was a bad choice because this ice cream never made it to customers! From the staff to the owners, it was a hit and we kept putting off putting it on the menu because there simply wasn’t enough to serve! Try making it and you’ll know what I’m talking about!
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Ingredients
For the ice cream
- 500 g of 35% fat cream for whipped cream
- 1 can of sweetened milk
- 1 pack of cream cheese (200 g)
- 1 vanilla
- 1/2 packet of petit beurre biscuits, broken into large pieces or 1/3 if you want less biscuits in the ice cream
For the cherry sauce
I’m going to give you two cherry sauce recipes that are both delicious and you can choose whichever you prefer. For the ice cream you will only need 250g of cherries but if you make the whole batch you can store the sauce in the fridge and add it to other desserts or even your yoghurt. Also, if you don’t want to make a sauce, you can garnish the ice cream with a cherry spoon sweet. Or even, with both together.
Preparation
Prepare the cherry sauce and let it cool. Whip the cream until it becomes whipped cream and set it aside.
Beat the cream cheese with the sugar and vanilla until combined.
Gently mix the cheese mixture with the whipped cream. Break the biscuits and mix them into the cream.
Put the ice cream in a container with a lid or a mould covered with plastic wrap if you want to cut it into slices. Reserve 2-3 tablespoons of the cherry sauce and spread the rest on top. Carefully, dip the cherries into the ice cream and pour the reserved sauce over the top. Use a knife to slightly stir the syrup over the surface to form pretty lines.
Place the ice cream in the freezer until frozen, at least 4 hours, but it depends on the freezer. This ice cream doesn’t need an ice cream maker, it doesn’t need to be whipped again and it doesn’t create crystals.
Enjoy!
Nanà…
