Savor the sweet symphony of summer with this cherry cheesecake ice cream! Creamy vanilla ice cream swirled with tart and sweet cherries and a Biscoff cookie crumble, it’s a mouthwatering flavor combination you’ll need a double scoop of!
This post is sponsored by R.W. Knudsen Organic Just Tart Cherry juice. As always, all opinions are my own.
Why We Love This Recipe For Cherry Cheesecake Ice Cream
This cherry cheesecake ice cream is made with simple ingredients for the perfect summertime treat! The creamy, tangy taste of cheesecake is capable of satisfying any sweet tooth. Combine that with tart cherries and the crunch of Biscoff cookies in creamy ice cream, and you’ve got a dessert that is not only drool-worthy but irresistibly refreshing! This cherry cheesecake ice cream recipe is perfect for a hot summer day, a gathering of friends, or a movie night in the park! In my opinion, it’s the best part of summer!
Scoop this cherry cheesecake ice cream into a waffle cone, or into a bowl and top with some whipped cream (and sprinkles are always a good idea)! Or you could sandwich a scoop in between two chocolate chip cookies for the ultimate chocolate cherry cheesecake ice cream sandwich, or include in on an ice cream sundae board! And the beauty is, you don’t have to rely solely on the freezer section to satisfy your cherry cheesecake ice cream cravings. With a few ingredients and some patience, you can create this exuberant feast of flavors right in your own kitchen! There’s nothing like homemade ice cream!
Key Ingredients for this Recipe
Cherries
The star of the show just, not just an adornment on top of desserts or a classic pie filling, cherries subtly dominate with a sour-sweet profile. Frozen sweet and tart cherries are used for this ice cream recipe. No need to thaw, either! They can be found in the freezer section at your local grocery store. You may use fresh cherries if you’d like, just remember to remove the pits before adding to the recipe!
R.W. Knudsen Organic Just Tart Cherry juice
R.W. Knudsen Organic Just Tart Cherry juice is organic 100% juice that is Non-GMO Project Verified, with no preservatives or artificial flavors! Its flavor is simply delicious! R.W. Knudsen is here to help you live your best life with delicious and powerful juices. Their juicing philosophy has remained the same for over 60 years: Creating products with integrity and care, from farm to bottle. Additionally, R .W. Knudsen Organic Just Tart Cherry juice is a nutritious beverage that offers many health benefits. Tart Cherries have been associated with improved heart health, better sleep, and enhanced exercise recovery! Many of these effects are thought to be due to its high levels of antioxidants and other beneficial compounds. R.W. Knudsen juices are available in all local, national, and independent retailers around the country.
Milk and Cream
I used 2% milk and heavy cream, but feel free to use any skim milk or whole milk if you’d like, or more heavy cream instead. It’s totally up to you!
Cream Cheese
Cream cheese brings that cheesecake flavor and creamy texture to this cherry cheesecake ice cream! Make sure the cream cheese has been softened before adding it to the rest of the ingredients
Biscoff cookies
I happen to love the flavor of Biscoff cookies and use it as the traditional graham cracker crust in most pies. They add a beautiful crunch to this ice cream recipe, but if you’re not a fan you can use graham crackers instead! The cookies are crumbled before being added to the ice cream
Additional Ingredients
Vanilla extract or vanilla paste
Sugar
Cornstarch
Step By Step Instructions To Make This Churn Cherry Cheesecake Ice Cream
Start with the cherry sauce, combining cherries, sugar, cherry, and lemon juices in a medium saucepan over medium heat. In a small bowl, combine cornstarch and 2 tablespoons of water and whisk to combine. Cook the cherries on the stove until the sugar dissolved and the pot is simmering. Add the cornstarch mixture to the pot and let simmer until the mixture thickens slightly. Remove from the heat and let cool. Once cooled, pulse in a food processor a few times to break up the cherries. If they’re left in larger pieces, they tend to turn icy in the ice cream.
For the cheesecake ice cream, using a large bowl, mix cream cheese, sugar, and vanilla extract with an electric mixer or whisk until smooth and creamy. Gradually add in heavy cream and milk, ensuring you incorporate fully. Transfer this mixture to an ice cream machine, churning according to the manufacturer’s instructions.
Once churned, alternate layers of the ice cream, cherry sauce and Biscoff or graham cracker crumbles in a loaf pan or freezer-safe container, using a knife and dragging it through the ice cream to create a beautiful cherry swirl effect. Cover with plastic wrap and place in the freezer for a final freeze for at least 4 hours, preferably overnight.
Additional recipes to try
If you’re looking for more summertime dessert ideas, try these mouthwatering sweets:
Easy Fruit Pizza with Brownie Crust – A decadent brownie crust with a buttercream frosting topped with fresh fruit. A showstopping perfect summer dessert!
Peanut butter and jelly cookies – perfect for an ice cream sandwich, these chewy peanut butter cookies and a swirl of jelly come together to make the best peanut butter cookie ever!
Grilled peaches with mascarpone cream – the perfect way to enjoy your favorite summer fruit! This dessert is simply delicious!
I hope you loved this cherry ice cream recipe! The next time you find yourself with an extra bunch of cherries or simply crave something special, remember the cherry cheesecake ice cream. It is a whimsical treat that is sure to leave a sense of delighted contentment, one scoop at a time.
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Cherry Cheesecake Ice Cream
- Prep Time: 40 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes + Overnight
- Yield: 6 servings 1x
- Category: Dessert
- Method: Frozen
- Cuisine: American
Description
Savor the sweet symphony of summer with this cherry cheesecake ice cream! Creamy vanilla ice cream swirled with tart and sweet cherries and a Biscoff cookie crumble, it’s a mouthwatering flavor combination you’ll need a double scoop of!
Ingredients
1¾ cups heavy cream
1¼ cup whole milk
¾ cup sugar
⅛ teaspoon fine sea salt
1 tablespoon vanilla extract
1 cup sweet and tart cherries, frozen
1 cup R.W. Knudsen Organic Just Tart Cherry juice
1 tbl cornstarch
2 tbl water
8 oz cream cheese
2 oz biscoff cookies, crumbled
Instructions
1. Combine cherries, cherry juice, sugar, and lemon juice in a medium saucepan over medium heat. In a small bowl, combine cornstarch and 2 tablespoons of water and whisk to combine.
2. Cook the cherries on the stove until the sugar dissolved and the pot is simmering. Add the cornstarch mixture to the pot and let simmer until the mixture thickens slightly. Remove from the heat and let cool. 3. Once cooled, pulse in a food processor a few times to break up the cherries.
4. In a large bowl, mix cream cheese, sugar, and vanilla extract with an electric mixer or whisk until smooth and creamy.
5. Gradually add in heavy cream and milk, ensuring you incorporate fully. Transfer this mixture to an ice cream machine, churning according to the manufacturer’s instructions.
6. Once churned, alternate layers of the ice cream, cherry sauce and Biscoff or graham cracker crumbles in a loaf pan or freezer-safe container, using a knife and dragging it through the ice cream and to create a swirl effect.
7. Cover with plastic wrap and place in the freezer for a final freeze for at least 4 hours, preferably overnight.
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