Easy Fruit Cheesecake Ice Cream Recipe

"I can't take credit for this recipe. Originally, I found this in Better Homes and Gardens Magazine; but, it is also in a collection of Philli Cream Cheese recipes. I loved this simple recipe. It was so good we made 4 batches - strawberry, cherry, blueberry and peach. And, you don't need an ice cream maker. I've played with the recipe a few times by adding cherry liquor, almond liquor, and different nuts; just have fun with the basic recipe. I think for us ... the strawberry and peach were our favorites; but, I am sure you could use other fruits which you enjoy."

Original is 4-12 servings

Metric US

I've Tried It

Ingredients

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1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 1/2 cups fresh fruit (peach, strawberries, blueberries, cherries), Note: I have used fresh fruit, but they must thawed and drained well. Peaches, blueberries and cherries seems to work best with the frozen fruit.
1/3 cup heavy cream or whipping cream

3 graham crackers, broken up
2 teaspoons fresh lemon zest
1/4 cup nuts, chopped (optional)

Nutritional

Serving Size: 1 (275 g)
Calories 976.1
Total Fat - 89.5 g
Saturated Fat - 70.2 g
Cholesterol - 64.6 mg
Sodium - 431.9 mg
Total Carbohydrate - 41.7 g
Dietary Fiber - 17.2 g
Sugars - 17.4 g
Protein - 13.5 g
Calcium - 88.8 mg
Iron - 4.6 mg
Vitamin C - 25.2 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Base ... Add the cream cheese, milk, cream, and lemon zest together in a glass bowl and mix well. Cover and freeze for 4 hours until it is almost solid.

Step 2

Ice Cream ... Add the cheese mixture to your stand mixture or hand held mixer and beat until creamy on medium high speed. Next, add the berries to a blender and pulse until mostly smooth - you want a little texture remaining. And lastly, add the berries that you have pureed, along with the graham crackers to the cheese mixture and pulse a few times until everything is combined. Fold in nuts (optional) if you decide to add them.