Cherry Cheesecake Ice Cream
280kcal
Ingredients
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 8 oz 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
Method
- In a blender, combine heavy cream, milk, sugar, cream cheese, vanilla, and almond extract. Blend until smooth, about 1 minute.
- Pour the mixture into an ice cream maker and churn for 20–25 minutes until soft-serve texture.
- While churning, toss cherries with 1 tbsp sugar and let macerate for 10 minutes.
- In the last 5 minutes of churning, add the cherries and graham cracker crumbs.
- Transfer to a freezer-safe container and smooth the top. Freeze for 4 hours or until firm.
- Let sit 5–10 minutes before scooping and serving.
Nutrition
Calories280kcalCarbohydrates25gProtein4gFat18gSaturated Fat11gPolyunsaturated Fat0.5gMonounsaturated Fat3.5gCholesterol60mgSodium95mgPotassium140mgFiber0.5gSugar22gVitamin A500IUVitamin C1mgCalcium100mgIron0.2mg
Notes
Add graham crumbs in the last 5 minutes of churning. Macerate cherries to enhance flavor. Press parchment paper on top before freezing. For a vegan version, use coconut milk and dairy-free cream cheese. Keeps 2 weeks.