Beat the heat with these homemade cherry cheesecake ice cream sandwiches smooched between two chewy chocolate chip cookies. No Churn No ice cream maker required!
This recipe was all made using a simple food processor and cooking down the cherries in a sautee pan until thicken to stir into the slightly chilled ice cream.
Summer is finally here in Ottawa and we couldn’t be more excited. It’s July!! We have anxiously been sitting on the edges of our seats waiting for all the delicious summer fruits to come to market fresh at our disposal.
It gets really hot here and we go through our fair share of heatwaves. As i am sure many of you can attest too.. She’s a HOT ONE TODAY!! When that happens we automatically turn to ice cream to cool us off during these hot summer months. The idea of a cherry cheesecake ice cream sandwiches is inspired by a NY cheesecake dessert dressed with a classic cherry compote. The flavours work so well together heck we thought how can I eat one of those right now as if it were ice cream. Well we did it! We’ve taken the smooth creaminess of a cheesecake and chilled it into the perfect ice cream sando.
We hope you enjoy these little beauties just as much as we did!
1pkg.8 oz. Philadelphia cream cheese (room temperature)
1cupplain Greek yogurtlow fat
1cuphalf and half cream
1finely grated orange peelwe used a blood orange
1lemon + zest
splash of water
sprinkle of sugar
Cut the cream cheese into quarters and place in a food processor
Add sugar and process until combined (about 1-2 minutes)
Add the yogurt and blend until incorporated
Gradually add the half and half followed by the vanilla extract
Pour the mixture into your standard loaf pan 9×5 or similar dish freezer safe. Top with the orange zest and chill in the refrigerator until cold. About 45 minutes.
In the meantime prepare the cherry compote
Bring a medium sized pan to medium heat add in the cherries and sprinkle with white sugar with a splash of water to help cook them down. Once the cherries start to cook and slightly bubble add the juice of 1 lemon and zest. (About 5 minutes) Push down on the cherries slightly to flatten them a bit making sure to keep their shape a little. Once the mixture completely thickens and you’ve reach your desired consistency let cool completely. (10-15 minutes)
Incorporate the cherry compote into the refrigerated ice cream mixture, folding it in the bottom and swirling on top. Zest a bit more of the orange on top and transfer to the freezer.
Once ready to serve, remove the ice cream from the freezer and transfer to the fridge about 10 minutes prior allowing it to soften slightly. this will help cut pieces and make sure it’s not too cold to eat.
To save on time you can use store bought cookies or make your favourite cookie recipe. Simply slice the ice cream to your desired thickness and place in between two cookies.