Fruit Swirled Easy Cheesecake Ice Cream

11
Ingredients

15m
Prep Time

4-24h
Cook Time

4h 15m
Ready In

Recipe: #12467

April 30, 2014

Categories: Desserts, Sunday Dinner, Canned Fruit, Make it from scratch, more

recipe by:
Kchurchill5

"Not my recipe - but, definitely worth posting. I found this online; and, basically did not change too much; however, I used orange juice vs lemon; and almond extract vs vanilla. Otherwise, it is a very simple easy dessert. I admit to not being much of a dessert person - so, anything that is quick and easy, is what I love. This is one of those dishes."

Original is 7 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (294.8 g)
Calories 1124.5
Total Fat - 63.4 g
Saturated Fat - 33.4 g
Cholesterol - 69.1 mg
Sodium - 1027.2 mg
Total Carbohydrate - 120.2 g
Dietary Fiber - 1.9 g
Sugars - 67.4 g
Protein - 20.8 g
Calcium - 484.1 mg
Iron - 4.6 mg
Vitamin C - 1.4 mg
Thiamin - 0.4 mg

Step 1

Oreo Cookies ... I used my food processor for this. Add the cookies and pulse a couple of times until crumbled. Then, add the butter; and, pulse again until combined, and you get a crumbled texture.

Step 2

Ice Cream Base ... Use a hand mixer or stand mixer to beat together the sweetened condensed milk, cool whip, cream cheese, 1/4 cup butter, orange juice, and almond extract in a large bowl. Beat until smooth and creamy.

Step 3

Ice Cream ... Make a small well in the center of the ice cream mix, and add the cookie mixture. Top the cookie mixture with the pie filling.

Step 4

Then, using a large spoon or rubber spatula, swirl all the ingredients together. Just a few times. You don't want to mix it - just 3-4 swirls is all that is needed.

Step 5

Freeze ... Line a basic loaf pan or bowl with plastic wrap; then, pour the mixture in; and smooth out the top. Lay another piece of plastic wrap directly on top of the ice cream, then another one to seal the bowl or pan. Freeze for at least 4 hours up to over night.