Coconut Darling

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Cheese Cake Ice Cream

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cheese cake ice cream

I have to be honest, this recipe was a mistake.  But, you know how sometimes mistakes make for something wonderful?  That’s what happened here with this Cheese Cake Ice Cream.  What I really wanted to do was make a simple frozen yogurt.  With greek yogurt back in my life, it was a pretty obvious decision.  Man, did I get pleasantly surprised.  If only I could turn this into the actual “cheese cake“!!  I might lose sleep over that recipe development.

cheese cake ice cream

In the mean time, this will suffice.  I mean, I guess.  Try it for yourself.  You will be absolutely amazed by the uncanny resemblance to cheese cake.  What better to top it with then a pluot jam.  The sweets and bitters compliment each other perfectly.  I call this a “grown-up” ice cream.  I’m still getting my 10yr old used to “grown-up” tastes.  Baby steps.  Ironically, my baby is loving it.  His little belly hasn’t been tainted by (many) marshmallows or cokes to sabotage his tastebuds.  Speaking of cokes, I remember the day my older son (at the age of 3, I believe) had his first Mountain Dew.  Let me tell you, he was “all jacked up“(on Mountain Dew).  He was a wild little indian.  Never again did someone (my sweet sister) think it was a good idea to give him Mountain Dew (in a public place).

Dangit…I’m so bad with tangents.  Sorry.

This ice cream, on the other hand, will not make your babies crazy.  I love the fact that this is sweetened with the natural sugars of dates.  All of my ice creams are sweetened this way.  I love using nut milks and coconut milk in my ice cream base, but sometimes I get a little cray-cray and add a little dairy (in the form of greek yogurt).  If you can handle this addition, great!  It’s good for you to know that you are getting the added benefit of probiotics in this sweet treat.

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Cheese Cake Ice Cream
Prep time: 
Cook time: 
Total time: 
Serves: 1 - 1½ pints
 
Ingredients
Instructions
  1. Prepare your water for the gelatin egg.
  2. Combine all of the ingredients except the "gelatin egg" in a blender. Mix thoroughly.
  3. Once the gelatin egg is ready, slowly add it to your blender (on the low setting).
  4. If some of your ingredients weren't cold, be sure to chill this mixture in the fridge or freezer until cold. It will make the "churning" process quicker.
  5. Once your mixture is cool, add it to your ice cream maker and follow it's instructions.
Notes
***Gelatin egg- Bring some water to a boil (you will only need ¼c, but I usually boil a little more). Add 1T of gelatin to a small bowl. Once the water begins to boil, slowly add ¼c to the gelatin, whisking constantly. Make sure it is completely dissolved.***
I keep cans of coconut cream and coconut milk in my refrigerator for times like these. 🙂 The date paste and greek yogurt are also cold. No refrigeration is required for this mixture!
Store in a flat container so that it will thaw more evenly. Also, allow about twenty minutes for thawing.

 

Comments

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