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Cherry Cheesecake Ice Cream

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  • Author: Nicole Triebe
  • Prep Time: 40 minutes
  • Cook Time: 0 minutes
  • Total Time: 40 minutes + Overnight
  • Yield: 6 servings 1x
  • Category: Dessert
  • Method: Frozen
  • Cuisine: American


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!




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 


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.