What Makes Cherry Cheesecake Ice Cream So Special
With just a handful of simple ingredients, cherry cheesecake ice cream delivers a luscious swirl of creamy cheesecake flavor, tart cherries, and buttery graham cracker crumbs in every spoonful. Imagine the richness of no bake cherry cheesecake transformed into a cool, scoopable treat—perfect for summer gatherings or whenever you crave a nostalgic dessert with a twist. The almond extract adds a subtle depth, while the macerated cherries burst with juicy sweetness against the velvety base. It’s like your favorite homemade cherry cheesecake, but frostier and even more refreshing!
Now, I’ll confess—the first time I tested this recipe, I underestimated how quickly the cherries release their juices. A little tip: toss them with sugar just before churning to keep the texture vibrant. And trust me, you’ll want to double the graham cracker crumbs for extra crunch (I learned that the hard way after my taste-testers begged for more!). Once you try this cheesecake ice cream, it’ll become your go-to for potlucks and lazy Sunday treats. It’s simpler than it looks!
What You’ll Find in This Article
Cherry Cheesecake Ice Cream
Ingredients
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 8 ounces cream cheese, softened
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1 cup fresh or frozen cherries, pitted and chopped
- 1/4 cup graham cracker crumbs
Equipment
- blender
- ice cream maker
- freezer-safe container
- spatula
Method
- In a blender, combine heavy cream, milk, sugar, cream cheese, vanilla extract, and almond extract. Blend until smooth and creamy, about 1 minute.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, 20–25 minutes, until thick and creamy.
- While churning, toss chopped cherries with 1 tablespoon of sugar and let sit for 10 minutes to macerate.
- In the last 5 minutes of churning, add the macerated cherries and graham cracker crumbs, letting them mix in evenly.
- Transfer to a freezer-safe container, smooth the top, and freeze for at least 4 hours or until firm.
- Let the ice cream sit at room temperature for 5–10 minutes before scooping.
Nutrition
Notes
Private Notes
Tried this recipe?
Let us know how it was!Ingredients for Cherry Cheesecake Ice Cream
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup fresh or frozen cherries, pitted and chopped
- 1/4 cup graham cracker crumbs
Cook Time for Cheesecake Ice Cream
Prep time: 15 minutes (plus cherry maceration) | Churning: 25 minutes | Freezing: 4+ hours. I love that this no-churn cherry cheesecake ice cream lets you skip the oven entirely! If you’re short on time, try my faster no-bake desserts—though I promise this one’s worth the wait.
How to Make Cherry Ice Cream
Step 1: Blend the Base
In a blender, combine heavy cream, milk, sugar, cream cheese, vanilla extract, and almond extract. Blend until smooth and creamy, about 1 minute.
Step 2: Churn to Perfection
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually 20–25 minutes, until thick and soft-serve consistency.
Step 3: Macerate the Cherries
While the ice cream churns, toss the chopped cherries with 1 tablespoon of sugar to lightly macerate them, about 10 minutes.
Step 4: Add Mix-Ins
In the last 5 minutes of churning, add the cherries and graham cracker crumbs, letting them mix evenly into the ice cream.
Step 5: Freeze Firmly
Transfer the ice cream to a freezer-safe container, smoothing the top with a spatula. Freeze for at least 4 hours or until firm.
Step 6: Serve & Savor
Let the ice cream sit at room temperature for 5–10 minutes before scooping for easier serving.
Pro Tips & Tasty Tweaks
Over the years, I’ve learned a few tricks to make this recipe even more foolproof. Here’s what my family begs me to do:
- Flavor swap: Swap cherries for raspberries and add a drizzle of strawberry compote for a berry-packed twist.
- Diet tweak: Use reduced-fat cream cheese and coconut milk for a lighter version (still dreamy!).
- Texture fix: If your ice cream crystallizes, blend thawed portions with a splash of milk before refreezing.
- Storage tip: Press parchment paper onto the surface before freezing to prevent ice crystals. It keeps for 2 weeks—if it lasts that long!
Nutrition and Health Benefits
While this cherry cheesecake ice cream is certainly a treat, it’s packed with wholesome moments of joy (and a few nutrients!). Cherries offer antioxidants, and the protein in cream cheese helps balance the sweetness. A single scoop clocks in at about 220 calories—perfect for savoring slowly. For more protein-rich desserts, check out my guilt-free favorites. And if you’re curious about fruit-based indulgences, this strawberry cheesecake variation is equally delightful!
A Lighter Version of Homemade Cherry Cheesecake
For those watching their sugar intake, here’s how I lighten things up without sacrificing flavor: swap granulated sugar for monk fruit sweetener, use Greek yogurt instead of heavy cream, and load up on extra cherries. My friend swears by these smart baking substitutions, and I often borrow her tricks! If you love no-bake treats, this classic cheesecake method offers more inspiration.
Thoughtful Tips for Special Diets
Over the years, I’ve shared this cherry cheesecake ice cream with friends who follow sugar-conscious lifestyles, and let me tell you—it adapts beautifully! Whether you’re watching your glycemic index or simply prefer natural sweeteners, a few simple swaps can make this dessert feel indulgent without the guilt. My neighbor Louise, who manages her blood sugar carefully, adores when I use monk fruit sweetener and extra almond extract to boost flavor. Here’s how I tweak it for different needs:
- Low-sugar version: Replace granulated sugar with powdered stevia (start with 1/3 cup and adjust to taste) and fold in extra cherries for natural sweetness. The tartness balances perfectly!
- Creamy dairy-free: Coconut milk and cashew-based cream cheese work wonders. For a protein boost, try blending silken tofu into the base—it’s surprisingly creamy, like my strawberry mousse trick.
- Graham cracker swap: Crushed almonds or gluten-free oat cookies add that essential crunch without refined carbs.
Remember, friends—desserts should bring joy, not stress. A smaller scoop savored slowly over a chia fresca chat can be just as satisfying as a towering sundae!
How to Serve Cherry Cheesecake Ice Cream
There’s something magical about serving this cherry cheesecake ice cream in my grandmother’s pressed-glass bowls—the way the ruby-red cherries peek through the creamy swirls takes me back to her summer porch parties. For a showstopping dessert, layer it with cherry lemon bars crumbles or drizzle with warmed cherry preserves. My book club goes wild when I pair it with chocolate-hazelnut cheesecake bites for contrast!
For a playful twist, try sandwiching it between homemade graham cracker cookies, or serve alongside a green tea lemonade for a refreshing balance. Last Fourth of July, I layered it with blueberries and whipped cream for a patriotic parfait—the kids still talk about it!
Mistakes to Avoid
Bless your heart—we’ve all had kitchen mishaps! My first batch of cherry cheesecake ice cream turned into a icy brick because I skipped the parchment paper trick. Here’s how to sidestep common pitfalls:
- Over-macerating cherries: If they sit too long in sugar, they’ll bleed color and make the ice cream soggy. Toss them just before churning for vibrant flecks.
- Undermixing the base: Cream cheese must be fully blended—tiny lumps freeze into unpleasant bits. Use room-temperature ingredients like in this classic cheesecake method.
- Freezing without cover: Always press parchment directly onto the surface to prevent crystals. My aunt’s “frostbite batch” taught me that lesson!
And darling, if your ice cream hardens too much? Don’t fret—let it thaw slightly and re-blend with a splash of milk, just like reviving my snickerdoodle ice cream.
How to Store Cherry Cheesecake Ice Cream
Remember that summer when my freezer died mid-July? I learned fast how to keep ice cream dreamy! Store your cherry cheesecake ice cream in an airtight container—I reuse Talenti jars—with parchment pressed flush against the surface. It’ll stay creamy for up to 2 weeks (though mine never lasts that long). For grab-and-go portions, freeze individual scoops on a tray before bagging, just like my watermelon smoothie cubes trick.
If you’re gifting it (lucky friends!), nestle the container in a cooler bag with ice packs. Pro tip: For easy scooping later, let it soften slightly before freezing—this prevents the cement-hard texture that foiled my first funfetti cheesecake attempt!
Try This Cherry Cheesecake Ice Cream Yourself
Oh honey, if this recipe doesn’t transport you to lazy summer evenings with a spoon and a smile, I’ll eat my apron! There’s pure magic in swirling those cherries into creamy bliss—just like Mom used to make, but with an extra wink of almond. Whether you’re craving a holiday-worthy treat or just need a pick-me-up after a long day, this ice cream feels like a hug in bowl form.
Don’t wait for a special occasion—whip up a batch tonight and share it over stories with someone you love. And when you do, tag me on social media so I can cheer you on! Need more inspiration? Try my mango mint smoothie for breakfast the next morning—balance is everything, darlin’.
Frequently Asked Questions
Can I make cherry cheesecake ice cream without an ice cream maker?
Absolutely! Pour the blended base into a shallow dish, freeze for 1 hour, then whisk vigorously to break up crystals. Repeat every 30 minutes until set—just like my pineapple smoothie technique.
How do I prevent the graham crackers from getting soggy?
Toss crumbs with a teaspoon of melted butter before adding—it creates a moisture barrier. Or layer them between scoops when serving, like in this Nutella cheesecake hack.
What’s the best cherry variety for ice cream?
Tart Montmorency or sweet Bing cherries both work beautifully. Frozen cherries are handy year-round—just thaw and pat dry to avoid excess liquid.
Can I use maraschino cherries instead?
While they’ll add color, their syrup can make the ice cream overly sweet. If using, rinse and dry them thoroughly first.
