Chocolate Cherry Cheesecake Ice Cream *No Machine Needed*

So, I have been gone a while. To say the least. I have no excuses except to say I have been enjoying my life with my family in beautiful Hawaii. 

But now I am back! It's the beginning of a new year and I love what all new years bring. A chance to start fresh. I am in love with the idea of resetting and making new goals. Part of the reason I want to start blogging again is because I find myself so much more accountable to my goals when I do. 

So here is to new years, fresh starts and accomplishing goals. 

I also brought ice cream....

Awesome and amazing chocolate cherry cheesecake ice cream. It is really good. Like don't be left alone in the house with it good. You should make this before you enact your resolution to eat healthier or lose weight. Sorry.
Chocolate Cherry Cheesecake Ice Cream Inspired by I Wash, You Dry

8 oz Cream Cheese, softened
8 oz Frozen Whipped Topping, thawed
1 (14 oz) can Sweetened Condensed Milk
1/2 cup Vanilla Yogurt
1 tsp vanilla extract
12 Oreos
4 tbsp butter, softened
1 (21 oz) can Cherry Pie Filling

1. Place Oreos and softened butter in a food processor and pulse until the cookies and butter become crumbly and stick together. Set aside.
2. In a large bowl add the cream cheese, whipped topping, sweetened condensed milk, yogurt, and vanilla extract. Use a hand mixer to blend thoroughly until smooth. Pour the cookie mixture into the center, then the cherry pie filling on top of that. DO NOT STIR!
3. Use a rubber spatula to gently fold in the cookies and pie filling, two or three strokes is all you need. Channel your inner Cold Stone Creamy. DO NOT OVER MIX!
4. Pour the mixture into a bread loaf pan, or your preferred freezer container, cover and freeze for at least 4 hours.

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