Cheesecake Ice Cream Recipe For National Cheesecake Day - The Nibble Webzine Of Food Adventures Cheesecake Ice Cream Recipe For National Cheesecake Day
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Cheesecake Ice Cream Recipe For National Cheesecake Day

Our last cheesecake recipe of the day: cheesecake ice cream. You can use it in the Raspberry Cheesecake Float published earlier, or just enjoy a bowl or a cone. For fun, add graham cracker pieces.

At your next outdoor event, try an option like Cheesecake Ice Cream with Fruit Swirls from Milk Means More, from the United Dairy Industry of Michigan.

The cream cheese ice cream has a swirl of fruit spread. You can use your favorite fruit flavor.

The recipe is courtesy of Marcia Stanley, MS, RDN, on behalf of Milk Means More. See how easy it is to make in the video below.

Visit for more delicious dessert ideas.

> July 30th is National Cheesecake Day.

> July is National Ice Cream Month, July 17th is National Ice Cream Day.

Prep time is just 15 minutes, plus freeze time.

You can substitute jam or preserves for fruit spread, but fruit spread generally has significantly less sugar. The added sugar in the recipe creates sufficient sweetness.
Ingredients For 12 Servings

  • 12 ounces cream cheese, cut into cubes
  • 3/4 cup sugar
  • 1 cup sour cream
  • 3/4 cup half-and-half
  • 2 teaspoons vanilla extract
  • 1-1/4 teaspoons lemon juice, divided
  • 1dash salt
  • 1/3 cup apricot, blueberry, cherry, peach, raspberry, or strawberry fruit spread
  • Optional garnish: whole or crushed graham crackers

    1. BEAT the cream cheese and sugar on medium speed in a large mixer bowl of an electric mixer until fluffy. Add the sour cream, half-and-half, vanilla, 1 teaspoon lemon juice, and salt.

    2. BEAT on low speed until combined, then beat on medium speed until smooth. Cover and refrigerate for 2-24 hours, or until cold.

    3. POUR the cream cheese mixture into a 1-1/2-quart ice cream machine. Freeze according to the manufacturer’s directions.

    4. PREPARE the fruit spread. In a small bowl, stir fruit spread and the remaining lemon juice.

    5. SPOON about one-third of ice cream into a 2-quart food storage container. Spoon about half of the fruit spread mixture in dollops over the ice cream. Repeat layers. Top with the remaining ice cream. Cover and freeze for 4-24 hours.

    6. TO SERVE, scoop the ice cream into dessert dishes. For optional garnish, you can “crown” the scoop of ice cream with a graham cracker square, or roughly crush graham crackers into a crunchy topping.


    Cheesecake Ice Cream With Fruit Swirls Recipe
    [1] Cheesecake ice cream with a fruit-of-your-choice swirl (photo © Milk Means More | Family Features).

    Bowl Of Cream Cheese For Cooking
    [2] Cream cheese makes this a “cheesecake” ice cream, as does the fruit swirl in place of fruit-topped cheesecake. For extra fun, add graham crackers (photo © Shvets Production | Pexels).

    A Jar Of Bonne Maman Strawberry Fruit Spread
    [3] Bonne Maman fruit spreads have 34% more fruit and 38% less sugar than their conventional preserves (photo © Bonne Maman).





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