- 12 ounces cream cheese, cut up
- 3/4 cup sugar
- 1 cup sour cream
- 3/4 cup milk, half and half
- 2 teaspoons vanilla
- 1 teaspoon lemon juice
- Dash salt
- 1/3 cup blueberry, raspberry, cherry, strawberry, peach or apricot fruit spread
- 1/4 teaspoon lemon juice
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
In large mixer bowl beat together cream cheese and sugar on medium speed of electric mixer until fluffy. Add sour cream, half-and-half, vanilla, 1 teaspoon lemon juice and salt. Beat on low speed until combined. Continue beating on medium speed until smooth. Cover and refrigerate for 2 to 24 hours or until cold.
Pour cream cheese mixture into 1 1/2-quart ice cream freezer. Freeze according to manufacturer’s directions.
Meanwhile, in small bowl stir together fruit spread and 1/4 teaspoon lemon juice.
Spoon about one-third of the ice cream into a 2-quart food storage container. Spoon about half of the fruit spread mixture in dollops over the ice cream. Repeat layers. Top with remaining ice cream. Cover and freeze for 4 to 24 hours.
To serve, scoop ice cream into dessert dishes.