Saturday, July 8, 2017

Blackberry Cheesecake Ice cream... sunny & HOT

Summer started off cool and rainy for us here in the Ozarks, but now that July is in full force so is Summer heat, this is one of our favorite quick refreshing summer desserts. Use it with blackberries now or adapt it so... Use any fruit you may have on hand, works great with peaches, strawberries, etc.......or leave the fruit out substitute French vanilla pudding for the cheesecake pudding, vanilla extract for the almond extract, and have wonderful homemade vanilla ice cream!

2 cups half and half
2 cups whole milk (2% can be used instead to make  it lighter)
1 box (3.9 oz) instant cheesecake pudding
1 can (14 oz) sweetened condensed milk
2 cups blackberries
1 tsp. Almond extract (optional)

Place blackberries in blender and puree till liquefied, pour through a sieve and press to remove juice and some pulp, discard seeds, to this add 1/4 cup sweetened condensed milk, & Almond extract if using, stir well and place in the fridge.
Combine the rest of the sweetened condensed milk, half & half, milk and pudding mix, whisk till smooth, immediately pour into ice cream maker and process according to instructions for your machine. When ice cream is done remove from ice cream maker and gently swirl in the blackberry mixture---you don't want it all stirred in just swirl randomly leaving plenty of white showing too.
Place in freezer for 3-4 hours depending on whether you prefer soft-serve or harder ice cream.......

You can find this and many more of our recipes in our Everything Season
Cookbook download here:

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