The cheesecake ice creams are truly spectacular homemade popsicles. I love cheesecakes and all similar cheesecake desserts; I’ve made so many, and I couldn’t help but make ice creams for this hot, scorching summer. The cheesecake ice creams consist of 3 layers: a cookie base, a cream cheese filling, and a fresh fruit compote. They are very fresh, fragrant, and delicious. Prepare them and make a nice stock to keep in the freezer to share with your friends and family (or eat them all by yourself), everyone will love them 😀
- Difficulty: Easy
- Cost: Cheap
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 12 cheesecake ice creams
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 1 cup heavy whipping cream
- 8 oz cream cheese
- 1/2 cup sugar
- 2.5 oz cookies
- 1 lemon zest
- 5.5 oz raspberries (or other fresh fruit of your choice, already cleaned)
- 1/4 cup sugar
- 1 tbsp lemon juice
Steps
● The cheesecake ice creams are very simple and quick to prepare; first, clean the raspberries (or any other fresh fruit you like, if it’s large, cut it into small pieces) and put them in a pan or saucepan, add the sugar and a few drops of lemon juice.
● Stirring often, let everything cook for 5 minutes; the sugar should dissolve completely, and the fruit should break down, resulting in a compote, a sort of “jam”; set it aside.
● Whip the cream with the sugar, then add the cream cheese, grated lemon zest, and mix everything together.
● Finely grind the dry biscuits and put a little on the base of the ice cream molds, making a thin layer. Insert the sticks, add the cream of whipped cream and cream cheese, and put some raspberry compote on top, swirl it with a stick to get a marbled effect.
● Place the cheesecake ice creams in the freezer for at least 4 hours; this way, they will solidify well. Then you can unmold them and store them as you prefer.
Notes:
The cheesecake ice creams can be stored in the freezer for 3-4 months. I wrap them, one by one, in plastic wrap and then put them in freezer bags. You can use whatever fresh fruit you prefer; other red fruits, even mixed, strawberries, peaches, or apricots, work well. If you really don’t want to make the compote, use a good jam with a high fruit content.
More homemade ice cream recipes HERE
