Happy 4th of July Everyone! This week, I decided to do something a little different. Since it is forth of July, What could you bring to a party or have for dessert when you are hosting a party that is a cool treat for hot weather? Iced Cream of course! And of course because this is Clumsy Cakes, cheesecake needs to be represented somewhere in this. So, let’s make some patriotic Red, White and Blue Cheesecake Iced Cream.
I don’t have an air conditioned kitchen so I had to get a little creative to keep the bowl of my iced cream maker cold. It’s going to be frozen to begin with but if you take it out of the freezer and try to churn your iced cream base in a hot room, the bowl will thaw way too quickly and your iced cream won’t churn. If it doesn’t churn it won’t get creamy. If it doesn’t get creamy, you will get the consistency of an icy when you freeze it and not the consistancy of iced cream. Normally the summer is amazing and I love it but for baking, the heat is NOT your friend.
I had this problem. So after I had a mini freak out, I regrouped and worked the problem. What I did is brought everything in my bedroom to churn it in there in the air conditioning. Not ideal but hey, you gotta do what you gotta do.
Now that that’s churned, we just have to divide it in thirds and mix blended blueberry into one (the blue), one with blended cherry (the red) and leave one white.
Also, I added some red and blue food coloring to make sure the colors were vibrant and what I wanted them to be. Blueberries are not as blue as the name would suggest. They actually come out purple when you blend them. A gorgeous purple, but not what we are going for. So just add a drop of blue food coloring or food coloring gel paste. Do the same for the cherry/red portion, If you just put in the cherry purree it will turn out pink. Again, gorgeous but not what we are going for.
Like I said I prefer gel food color to the liquid kind for a few reasons. One is that it doesn’t water down what ever you are coloring. Which is kind of important in this case because to flavor the differant portions of iced cream we already have to mix in a kind of watery fruit mixture. Secondly, It only takes a little bit of gel to color a whole big batter. So it lasts so much longer. I bought a set of 9 small bottles about 2 years ago and I only need to get more of a couple of the colors. The third reason that I like gel food color is that the more it sits the deeper in color it gets. It’s so fun to see something that I colored be light in color then I put it in the fridge for a few hours and it’s a super deep color. I think it’s so cool. I’m such a nerd. I think stuff like that is the coolest thing.
The way the holiday falls this year, I know that most people can’t do much for the actual 4th of July but I hope you all have a fun weekend. And I hope you try this recipe this weekend. If you have any gatherings this weekend it will be a hit I promise.
Patriotic Cheesecake Iced Cream
Plain Cheesecake, Cherry Cheesecake and Blueberry Iced Cream all marbled together into a festive, 4th of July exstravaganza!
Ingredients
- 2 Cups of Heavy Cream
- 2 Eggs
- 1.5 Cups of Whole Milk
- 3/4 Cups of Granulated Sugar
- 1 tsp of Vanilla Extract
- 1 Block of Cream Cheese
- 1/2 Cup of Blueberries
- 1/2 Cup of Cherries
Instructions
- Put your iced cream maker attatchment in the back of your freezer where it is coldest for a minimum of 15 hours.
- In a medium sized pot, melt the cream cheese over low heat. until melted. About 5 minutes.
- Add all the remaining ingrediants and cook until thick enough to coat the back of a spoon. About 10-15 minutes. Stirring constantly.
- Lay a fine mesh seive ontop of a medium sized bowl. Pass the iced cream base through the sieve to catch any peices of egg that could have curdled or cream cheese that didn't melt to get a perfectly smooth mixture.
- Add this mixture to your iced cream maker. Churn for 25-30 minutes or until you get the consistancy of soft serve.
- In the meantime, blend up the blueberries and the cherries separately in a food processor until blended into a jam consistancy. Add red food coloring to the cherry and blue food coloring to the blueberry.
- When the iced cream is at the proper consistancy, divide it in 3 equal portion. Add the cherry mixture to one, the blueberry to another and leave one white.
- Lay each in a dish next to each other and use a knife to swirl them together. Not enough that the are all one color but enough so that they are all swirled next to each other.
- Freeze for 6 hours until you get hard serve.
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If you have any questions or comments please don’t hesitate to leave a comment down below, message me on instagram, facebook or leave me an email. Also show me your recreations of this cake if you make it!
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This looks amazing! Such a fun idea for the holidays.
thank you!
Ohhhh Ice Cream and Cheesecake combined in one glorious bowl! Boom deliciousness! Plus it looks super easy to make a batch, thanks so much for sharing 🙂
it’s very simple. The hardest part about it is making sure you’re not doing it in too hot of a room so the iced cream cherns properly.
I just love the idea of ice-cream and cheesecake together! And those colours make this dessert look so festive!
Thank you.
thank you!
You are so creative!!! Ice cream and cheesecake together sounds such an awesome combinations and the colors are beautiful too:). Yummy
aww thank you! It’s so exciting and fun when I have an idea and I look it up on pinterest and there is nothing.
Oh my goodness… cheesecake ice cream!? Now you’ve gone & done it… Yummy yummy yummy!!!