Red Velvet Cheesecake Ice Cream

Cheesecake is one of the good things in life right? No matter what kind of cheesecake. New York style. Baked into Chocolate Cheesecake Brownies. Any and all really. So why not cheesecake ice cream? The weather has turned, all the snow has finally melted, it’s hot. Which makes it ice cream weather. Cheesecake ice cream. Which I made recently and just for good measure, added some red velvet cake crumbs (icing and all) from the cake I made last week. Oh my, this was good.                                                                                                                                                                                                    Red Velvet Cheesecake Ice Cream                                                                                                                                                                                8 ounces cream cheese 1/2 cup sugar pinch of salt 1 cup dairy sour cream 1 cup half and half cream 1 teaspoon vanilla extract 2 cups cut up red velvet cake                                                                                                                                                                                        Cut the cream cheese into pieces and place in a food processor or electric mixer. Add the sugar and salt and process or mix at medium speed until well combined. Add the sour cream and blend it in thoroughly. Gradually add the half and half and blend it in thoroughly. Stir in the vanilla extract. Chill in the refrigerator for about an hour or until cold. Freeze in an ice cream maker according to manufacturer’s instructions. Just before the mixture is finally thick enough to place in the freezer, add the cake pieces and mix them in. Spoon into a container to freeze. Makes about 6 cups

Cheesecake is one of the good things in life right? No matter what kind of cheesecake. New York style. Baked into Chocolate Cheesecake Brownies. Any and all really.

So why not cheesecake ice cream? The weather has turned, all the snow has finally melted, it’s hot.

Which makes it ice cream weather.

Cheesecake ice cream.

Which I made recently and just for good measure, added some red velvet cake crumbs (icing and all) from the cake I made last week.

Oh my, this was good.                                                                                                                                                                                                   

Red Velvet Cheesecake Ice Cream                                                                                                                                                                               

8 ounces cream cheese

1/2 cup sugar

pinch of salt

1 cup dairy sour cream

1 cup half and half cream

1 teaspoon vanilla extract

2 cups cut up red velvet cake                                                                                                                                                                                       

Cut the cream cheese into pieces and place in a food processor or electric mixer. Add the sugar and salt and process or mix at medium speed until well combined. Add the sour cream and blend it in thoroughly. Gradually add the half and half and blend it in thoroughly. Stir in the vanilla extract. Chill in the refrigerator for about an hour or until cold. Freeze in an ice cream maker according to manufacturer’s instructions. Just before the mixture is finally thick enough to place in the freezer, add the cake pieces and mix them in. Spoon into a container to freeze.

Makes about 6 cups