Cherry Cheesecake Ice Cream *
Yield
12 servingsPrep
20 minCook
0 minReady
6 hrsTrans-fat Free, Low Carb, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
3 | ounces |
cream cheese
softened |
|
1 | can |
milk, sweetened condensed
|
* |
2 | cups |
light cream (half&half)
|
|
2 | cups |
heavy whipping cream
unwhipped |
|
1 | tablespoon |
vanilla extract
|
|
½ | teaspoon |
almond extract
|
* |
17 | ounces |
dark sweet pitted cherries
well drained or 10 oz maraschino cherries, drained, chopped |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
86.7 | ml/g |
cream cheese
softened |
|
1 | can |
milk, sweetened condensed
|
* |
473 | ml |
light cream (half&half)
|
|
473 | ml |
heavy whipping cream
unwhipped |
|
15 | ml |
vanilla extract
|
|
2.5 | ml |
almond extract
|
* |
491.3 | ml/g |
dark sweet pitted cherries
well drained or 10 oz maraschino cherries, drained, chopped |
* |
Directions
In large mixer bowl, beat cream cheese until fluffy.
Gradually add sweetened condensed milk until smooth.
Add remaining ingredients; mix well.
Pour into ice cream freezer container.
Freeze according to manufacturer's directions.