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A Sweet Sunday Treat: Ice Cream Cheesecake

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Hello Reader,

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This sunny Sunday calls for a cool, creamy treat - a luscious mashup of velvety cheesecake and scoops of ice cream.

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Imagine layers of fluffy New York-style cheesecake in a crunchy graham cracker crust, topped with refreshing vanilla ice cream and glistening cherries.

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Each velvety bite of cheesecake contrasts divinely with the icy smoothness of cherry-flecked ice cream.

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The sweetness of the vanilla and the tart pop of the cherries balance the rich creaminess.

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It’s a marbling of flavors and textures that’s sure to transport you to dessert heaven.

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To prevent cracks, bake the cheesecake low and slow.

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To serve, let the ice cream sit just long enough to soften but not completely melt.

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Drizzle with chocolate or caramel for even more decadence!

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However you choose to indulge your sweet tooth today, may it be a soul-soothing delight!

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The full recipe for ice cream cheesecake ecstasy is below.

With Love and Bliss,

Milady A

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Ice Cream Cheesecake Recipe

Ingredients:

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• 500 ml heavy cream
• 250 ml whole milk
• 300 g granulated sugar
• 225 g cream cheese, softened
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 400 g cherry pie filling
• 100 g graham cracker crumbs

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Instructions:

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1. In a large bowl, combine the heavy cream, milk, and sugar.
2. Whisk until the sugar is dissolved and the mixture is smooth.
3. Add the cream cheese and vanilla extract and beat until smooth.
4. Beat in the salt.
5. Fold in the cherry pie filling.
6. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
7. Once the ice cream is churned, transfer it to a freezer-safe container and freeze for at least 4 hours, or overnight.
8. When ready to serve, scoop the ice cream into bowls and top with graham cracker crumbs.

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