Berry Swirled Cheesecake Ice Cream

Ice cream that tastes like frozen cheesecake, two scoops for me! Berry Swirled Cheesecake Ice Cream is a dream come true for cheesecake and ice cream lovers!

Here it is! The ice cream recipe I couldn’t decide whether to share last Friday or today. Berry Swirled Cheesecake Ice Cream, it’s just what your Monday needed!

I had a good feeling about this ice cream when I made it. You all know ice cream is my number one favorite dessert, well cheesecake is probably my number two. Combining my two favorite desserts and then adding swirls of mixed berries into it, basically it’s Danae dessert perfection!

I debated on whether I should be calling this and ice cream or a frozen yogurt. The original recipe comes from David Lebovitz cookbook The Perfect Scoop. If you love ice cream you need to get yourself a copy, the man covers it all! What I love about this recipe is no cooking or eggs involved making it super simple. Just blend all of the ingredients in the blender or food processor, refrigerate and then let it churn in your ice cream maker.

I made some minor changes to my ice cream so that it was a little more figure friendly…although, please don’t go thinking it’s health food. If you want healthy “ice cream” make yourself the one using a frozen banana. I chose to use 1/3 less fat cream cheese and cut back on the amount used, swapped out sour cream for 2% Greek yogurt, cut back on the sugar and used 2% evaporated milk instead of half and half. The ice cream/frozen yogurt is still ultra decadent, creamy and tastes spot on like cheesecake.

For the berry swirl, I used a variety of mixed berries that I froze earlier this summer, fresh works great too if you have some. You can sweeten the berries with sugar or honey, then add a little fresh lemon juice and simmer them on the stove until they reduce and become thick. The berry mixture needs to be refrigerated until it’s cold, so plan ahead and make this a few days in advance if you’d like. After the ice cream is finished in the ice cream maker, scoop half of it into a freezable container and drop spoonfuls of the berry mixture on top. Top that with the remaining ice cream and more berries, then run a knife or wooden skewer through it to create the swirls. After it’s frozen the ice cream tastes just like a piece of frozen berry cheesecake, now who’s going to say no to a bowl full of that on a Monday?! Treat yo’self friends!

Yields About 3 cups

Berry Swirled Cheesecake Ice Cream

15 minPrep Time

10 minCook Time

6 hr, 25 Total Time

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Ingredients

Berry Sauce
• 2 cups mixed berries, fresh or frozen
• 2 tablespoons granulated sugar or honey
• Juice of 1/2 a lemon
Cheesecake Ice Cream
• 6 ounces 1/3 less fat cream cheese, softened
• 7 ounces 2% plain Greek yogurt
• 12 ounces lowfat 2% evaporated milk
• Juice of 1/2 a lemon
• 1/2 cup granulated sugar
• 2 tablespoons vodka
• 2 teaspoons vanilla bean paste or vanilla extract

Instructions

Berry Sauce
1. Add all of the ingredients to a small saucepan and bring to a boil over medium high heat.
2. When the berries are soft enough use a fork or potato masher to mash them into a jam like consistency.
3. Reduce the heat to medium low and let the berries simmer until they become thick and reduce by about half, stir occasionally.
4. Pour the sauce into a bowl and let it cool completely before covering with plastic wrap and chilling in the fridge.
5. The sauce can be made several days in advance to save time.
Cheesecake Ice Cream
6. In a blender or food processor add all of the ingredients and puree until smooth.
7. Pour the mixture into a bowl, cover and refrigerate for at least 1-2 hours.
8. Once the mixture has chilled pour it into your ice cream maker and churn according to the manufacturers instructions.
9. Pour half of the ice cream mixture into a loaf pan or other freezer safe container for storing the ice cream.
10. Dollops spoonfuls of the berry sauce on top of the ice cream.
11. Top with the remaining ice cream and dollop more berry sauce on top.
12. Use a skewer or knife to swirl the berry sauce into the ice cream.
13. Cover and freeze for at least 3-4 hours before serving.

7.8.1.2

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