Cherry Cheesecake Ice-cream made #osospecial

I am currantly (geddit?) obsessed with using summer fruits and I have always wanted to try a no-churn ice cream so when I  saw this cherry cheesecake ice cream I said, hello. I made the cherry filling from scratch because I hate the tinned stuff and how else will I make the best use of summer fruits? The resulting ice cream was rich, tangy, creamy and absolutely divine.

I combined two recipes, one for the cherry filling and one for the ice cream. I have provided both recipes plus the changes I made.

Cherry Cheesecake Ice cream

Cherry filling

Ingredients

  • 4 cups whole pitted fresh sweet cherries (I halved this recipe so a box of cherries you get at the fruit wala will do)
  • 1/2 cup honey, plus additional to taste (if using tart cherries, you may need to add a bit more)
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 cup cornstarch
  •  1/4 teaspoon of vanilla extract

For the ice cream

Ingredients
  • 1½ packets Olper’s Cream (chilled)
  • ¾ cup cherry pie filling (the one we made above)
  • 1 package light (or regular) cream cheese (I used Happy Cow, NEVER EVER USE Puck or Almarai)
  • 1 can sweetened condensed milk
  • ½ cup crushed Wheatables biscuits

Directions:

  1. First pit the cherries using a cherry/olive pitter. This will take some time and stain your fingers but soldier on, cadet. Place cherries into a large saucepan. Add 1/2 cup honey, lemon juice, cornstarch, and almond extract (if using), then stir to coat. Turn on the heat to medium. Cook the filling, stirring often, until glossy and thickened, about 5 – 10 minutes. Very carefully so as not to burn your tongue, taste the mixture. If you desire additional sweetness, add more honey a few teaspoons at a time. Remove pan from the heat and let the filling cool completely.

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2. Place cherry pie filling in a blender and blend until smooth.

3. Using a hand held mixer, beat cream cheese until smooth. Add in sweetened condensed milk and beat until smooth

4. Fold Olper’s Cream into cream cheese mixture carefully.

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5. Pour half of your cream mixture into a 9×5″ loaf pan. Drizzle with cherry pie filling and biscuit crumbs and swirl. Pour remaining cream mixture on top. Drizzle with cherry pie filling and graham cracker crumbs and swirl again.

6. Freeze until desired firmness — about 4-8 hours (I gave it a whole day because loadshedding).

AND TA DA! Delicious creamy ice cream is all set to be devoured.

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Food styling is hard y’all but just look at these beauties.

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Seriously feeling the roza right now.

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I hope you enjoyed reading about that as much as I liked making it. Do let me know if you tried it so we can be ice cream buddies?

Disclaimer: Post is sponsored by Olper’s Cream. I am a huge fan of the cream and the new formula is thicker and creamier and gives amazing results. The content creation is all my own, the brand did not suggest I make this. Recipes adapted from The Recipe Rebel and Well Plated.

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