Cherry Cheesecake Ice Cream
220kcal
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
Calories220kcalCarbohydrates23gProtein3gFat14gSaturated Fat9gPolyunsaturated Fat0.5gMonounsaturated Fat3gCholesterol45mgSodium60mgPotassium100mgFiber0.5gSugar20gVitamin A500IUVitamin C3mgCalcium60mgIron0.2mg
Notes
Toss cherries with sugar just before churning to avoid soggy streaks, and don’t skip blending the base thoroughly—cream cheese lumps will freeze into icy bits. For crunch, double the graham cracker crumbs and mix them in late to maintain texture.