Cherry Cheesecake Ice Cream is a delicious ice cream flavor complete with cream cheese, cherries and graham crackers!
This fruit-flavored, cheesecake lovers ice cream is incredibly good. You can make it lighter with reduced fat ingredients, or you can go indulgent with full-fat ingredients. It’s time to make some Cherry Cheesecake Ice Cream for dessert this summer!
My favorite ice cream maker:
Yes, you need an ice cream maker to make this cherry cheesecake ice cream. And if you’re thinking that you might not use it that much, think again! Once you’ve made homemade ice cream once, you’ll want to make if often. I have the Cuisinart Ice Cream Maker, and it’s the best!
Ingredients needed:
- granulated white sugar
- cream cheese (regular or reduced-fat)
- egg yolks
- 2% milk
- half and half cream
- fresh or frozen sweet cherries
- powdered sugar
- water
- graham cracker crumbs
How to make Cherry Cheesecake Ice Cream:
The complete, printable recipe is at the end of this post.
Spoon the ice cream into a freezer-safe container; cover and freeze for 1 hour or until firm.
This ice cream is delicious. But it’s important to know that this isn’t a super rich and decadent ice cream as it’s a lightened up version. It’s not made with heavy cream, and there is a limited amount of light cream cheese. If you want to make it super rich, use whole milk or half and half in place of the 2% milk. And use heavy cream instead of half and half. Use a full 8-ounces of cream cheese, if you’d like too. That should do it if you want a more decadent version of cherry cheesecake ice cream!
Favorite Cherry Dessert Recipes:
- Easy Cherry Cobbler
- Fresh Cherry Turnovers
- Chocolate Chip Cherry Bars
- Cherries Jubilee
- Cherry Slab Pie
Cherry Cheesecake Ice Cream
Ingredients
- 2 cups granulated white sugar
- 6 ounces reduced-fat or regular cream cheese, at room temperature
- 4 large egg yolks
- 3 cups 2% milk (can sub whole milk)
- 1 cup half and half (can sub cream)
- 3 cups fresh or frozen pitted sweet cherries, chopped
- ¼ cup powdered sugar
- ¼ cup water
- graham cracker crumbs, for serving (optional)
Instructions
- In a large bowl, use an electric mixer to combine the sugar, cream cheese and egg yolks; beat at high speed until smooth.
- In a medium saucepan, combine the milk and half-and-half; bring to a boil. Remove from heat.
- Gradually add the hot milk mixture to the cheese mixture, a spoonful at a time (being careful to temper the mixture and not 'cook' the egg), stirring constantly with a whisk until all has been incorporated. Return the milk mixture to the pan. Cook over medium-low heat 5 minutes or until a thermometer registers 160°, stirring constantly. Scrape the mixture into a bowl and place it on top of ice in another bowl. Cool completely, stirring occasionally.
- In a small saucepan, combine the cherries, powdered sugar, and water; bring to a boil. Reduce heat, and simmer for 10 minutes or until the mixture thickens slightly, stirring frequently. Remove from heat, and cool completely.
- Stir the cherry mixture into the milk mixture. Refrigerate several hours until mixture is very cold.
- Pour the mixture into the freezer container of an ice-cream machine; process according to the manufacturer's instructions. Spoon the ice cream into a freezer-safe container; cover and freeze for 1 hour or until firm.
- Sprinkle graham cracker crumbs on top of individual servings to complete the cheesecake theme!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
