Cherry cheesecake ice cream easy recipe for a sweet tooth


Although easier to make in an ice cream machine, this ** cherry cheesecake ice cream ** recipe is very easy to make by hand by crushing the mixture as it freezes, and the cherries in season add a twist. delicious.

By using low-fat, low-fat, high-protein smoothie cheese with ferments, and lactose-free light cream, it is suitable for intolerant people who admit yogurt and other dairy products with probiotics. We could also do it with blueberries, strawberries or raspberries, or a mixture of all these fruits. The touch of the crushed cookies is not essential but I advise you not to do without them, so the taste is much more reminiscent of a real cheese cake.


For 6 people
  • Sugar 125 g
  • Egg 1
  • 1 teaspoon cornstarch
  • Liquid cream for cooking (15-20% fat) 200 ml
  • Fresh smoothie skim cheese or plain yogurt 500 g
  • Lemon juice 2.5 ml
  • Vanilla
  • Cherries 200 g
  • Sugar 50 g
  • Water 30 ml
  • Digestive type cookies or to taste

How to make cherry cheesecake ice cream

Difficulty: Easy
  • Total time 30 m
  • Elaboration 10 m
  • Cooking 20 m
  • Repose 4 h

Beat the egg with the sugar and cornstarch in a bowl, until slightly foamy. Bring the cream to a boil, add the egg mixture and cook over low heat, stirring constantly for about 10 minutes, until it thickens a little. Add the whipped skimmed fresh cheese, the lemon juice and the vanilla, and cook for another 5 minutes.

Let cool a bit, cover with plastic wrap and put in the fridge for a few hours, until very cold. Meanwhile, prepare the cherry mixture. Chop them discarding the bones and place them in a saucepan with the sugar, water and a few drops of lemon. Cook over low heat until they have almost dissolved and have released their juices. Shred them. Let cool in the fridge.

Prepare the ice cream following the instructions on the refrigerator, first with the cheese mixture. Add some chopped or powdered cookies if desired halfway through the preparation. Place in an airtight container and spread a few tablespoons of the cherry puree on top. Draw a marbling with a knife, without integrating it all.

It can also be done by hand by partially freezing it for about 30 minutes, beating by hand with a fork or mixer and adding the cherries, and freezing again. Beat every 30 minutes, until solid. Store in the freezer until serving time.

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