Yes! Summer is here at last in Germany! Time to bring out the shorts, sandals, tank tops and summer dresses and to put away the winter/spring clothes. Believe me, I had enough of wearing jogging pants, pullovers and jackets! It also means it’s time for grill parties, going to the beach and of course…ICE CREAM!!!
Making this cheesecake ice cream is so much fun and unbelievably simple. The best part of it is it does not require an ice cream maker to do it!
The result was amazingly surprising, creamy, tangy and sweet. Just like the ones you buy from the Italian ice cream stores but not as expensive.
You can actually use this recipe to make various flavors by replacing the sour cherries and the jam with other fruits and fruit flavored jams like strawberries, blueberries, apricots.
Ingredients
- 300 ml whipping cream
- 1 (8oz. or 250g) pack cream cheese
- ¾ can (1 can=14 oz. or 397g) sweetened condensed milk
- 3 medium lemon juice
- 1 cup sour cherries (canned or fresh), pitted and crushed or cut into halves
- 1½ cup sour cherry jam
- 1 cup butter biscuits or graham crackers, coarsely crushed
Instructions
- In a bowl, whip cream until firm peaks form. Set aside.
- In a large bowl, combine cream cheese, condensed milk, and lemon juice. Beat with electric mixer on high speed until it becomes smooth, light and frothy. Add the whipped cream and gently fold into the cream cheese mixture using spatula until well combined.
- Transfer mixture in a freezer-safe container in three partitions adding jam, crushed cherries and biscuits/graham in between and on top.
- Run a bread knife thru the mixture in a swirling and up and down motion to mix and create a marble effect.
- Place cover on the container or use aluminum foil and place in freezer for at least 6 hours or until frozen.
Notes
I used 3 medium sized lemons because we like it a bit tangy but you can start with 1 lemon first and add more according to your preference.
Same with the condensed milk, try adding half of the measurement and adjust as desired.
Same with the condensed milk, try adding half of the measurement and adjust as desired.
This recipe for No-churn Cheesecake Ice Cream was first posted at Foxy Folksy.
