Cherry Cheesecake Ice Cream Recipe
My boyfriend Aaron loves Cherry Cheesecake. It’s his all-time favorite. I made cheesecake for him to enjoy on his 27th birthday on Monday, and I managed to buy WAY more cream cheese than I needed. Being that it was on sale, I couldn’t help myself. I always seem to do this.
“Sale! well I better stock up!”, and then I find myself trying to find ways to use whatever I load up on. It ends up being a great thing because it forces me to come up with creative new ways to use my new surplus of ingredients.
I plan to feature Aaron’s Cherry Cheesecake recipe in my cookbook that I hope to publish one day, sigh, but in the meantime I really wanted to share a fun dessert recipe this week. I thought to myself, why not some Cherry Cheesecake Ice cream to Celebrate with all my new viewers this week.
I planned to wait until I reached 1,000 Facebook followers, but I’m 43 away and I couldn’t wait any longer. Patience is something I sometimes lack. I want you to have a new frozen treat from me to share over the weekend. I upped the cream cheese in this recipe because I always feel like most Cheesecake Ice creams don’t have enough of that creamy cheese flavor. It really turned out wonderfully. It’s rich and super creamy. Swirls of Cherry goo to compliment make this tasty and beautiful.
- 2½ cups heavy cream
- 1 cup whole milk
- 1¼ cups sugar
- ½ tsp lemon zest
- 1 tsp vanilla
- ¼ tsp salt
- 1 large egg
- 3 egg yolks
- 12 oz cream cheese, cut into pieces
- 2 cups Cherry Pie Filling
- Combine heavy cream, milk, sugar, lemon zest, vanilla, and salt in a large saucepan. Bring to boil over medium high heat, stirring constantly.
- Once brought to a boil remove from heat.
- Lightly beat the eggs and yolks in a medium bowl. Slowly temper the eggs with 1 cup of the cream mixture. Once tempered transfer to pan with the remaining cream mixture and place on medium heat. Continue to heat the cream mixture to 160 degrees until thickened and it coats the back of the spoon, forming a custard.
- Combine the custard, and cream cheese in a blender, or food processor. Blend or process until smooth. *alternatively you can use an immersion blender in the same pan to smooth the cream cheese and custard together
- Place ice cream base in a large container and cover with plastic wrap to the surface, to avoid the formation of a film. Refrigerate until completely cold, overnight or 8 hours.
- Once cool, process in an ice cream maker per manufacturer's instructions.
- Once ice cream is processed, place in fold cherry pie filling into the ice cream by hand, swirling to leave ribbons of the filling.
- Place in a freeze proof container and freeze for 2-4 hours until set to desired consistency. You can top this with graham cracker crumbs when serving for an added cheesecake crust bonus.
Oh my yum!! This looks divine. Thanks for sharing! Pinned!
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This looks so good! Pinned. Thank you for being a part of our party.Please come and party with us tonight at 7 pm. We love having you! http://loulougirls.blogspot.com
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Now THIS would satisfy any cheesecake lover – namely me! I’ve tweeted, pinned, and shared this all around; including featuring you on my fb page. Thanks for linking up at Wonderful Wed Blog Hop. Carrie, A Mother’s Shadow
Cheese cake is one of my husband’s favorite desserts as well, so I think he would love this!
This would be worth breaking my diet to eat! YUM! Thanks for sharing on the Thursday Blog Hop!
Looks and sounds yummy. I have to make this. Pinned!
YUMMY!!!
It looks wonderful saddle, seems egg yolks hate they tend to cook to easily for me even keeping and eye on the temperature
oops hate my silly phone: It looks wonderful sadly, it seems egg yolks hate methey tend to cook to easily for me, even keeping an eye constantly on the temperature
Silly phones. I find that autocorrect is usually not my friend. You might try tempering the eggs with half the cream before adding it to the pan. And if the yolks do begin to seize and clump, you can always strain through a fine mesh strainer to get out the lumps.
Visiting from Hit Me With Your Best Shot Link Party. I love cherries and ice cream and this cheesecake version sounds so good, its making me want ice cream and it’s only 10am! I co-host Sweet and Savoury Sunday and would love for you to stop by and share this and other recipes with us. Have a great day!
I will definitely stop by, Laura. Thanks so much for checking out my recipes and the wonderful invite!
This looks really yummy!! Thanks so much for sharing your recipe.
Oh my goodness, that looks like something that would send me and the kids over the m.o.o.n. How wonderful/delicious!
Thank you, Rosey! I’m so glad you like it.
Thanks for sharing all of your recipes. I mean before you publish your book & then we’ll have to pay for them all, LOL
Then I just went in sugar coma when I saw this post! I so love cherries
Both looks good and yummy just by looking at the photos.
I love cheesecake but I hate cherries but I love ice cream. I’m torn!~
Just pinned and will be sharing on FB!! This Ice Cream really rocks!
Hugs from Freedom Fridays
Thank you for sharing, Evelyn! I’m so glad you like it.
Thanks for sharing this recipe, I love cheesecake so much. Can’t help it, I can eat 2 slices a day. I know it’s not good especially I am trying to lose weight. That is why I try not to buy anymore. But I might try to make this one esp it’s an ice cream recipe.
This looks very delicious and I would love to have this for dessert.
with recipes like that, you are well on your way to a book. it looks amazing.
Thank you, so much!
That’s amazingly kind of you to say, Katrina. I’m glad you like my work and please come by Confectionalism anytime
I can’t eat ice cream but this sounds and looks absolutely delicious! I’ve never tried to make homemade ice cream before.
I never thought about making a cherry cheesecake ice cream, it sounds delicious!
This looks absolutely amazing! I am addicted to just about any kind of cheesecake. I would probably swap out the cherries for blueberries since they’re my favorite, if I ever tried my hand at making this.
Blueberries would be wonderful here too! If you do give it a try with the Blueberries, let me know how it turns out.
I don’t like cheese cake but my family does. I will try to make this for them. Thanks for sharing recipe.
Glad to share, Rebecca! I think you’re family will love it.
I’m not much of a cherry fan, so I would swap it out for maybe strawberries or something else like that, otherwise this looks really tasty.
No gluten which is great for those of us gluten intolerant. I’ll use GF shortbread cookies instead of graham crackers perhaps. Haven’t tried it yet but will for the 4th of July. Looks yummy.
I love ice cream. I have a ton of cherries, so this is going on my weekend “to-make” list! Thanks for sharing.
i love cheesecake ice cream and cherry sounds great!
I just saw this on twitter! This looks SOOO GOOOD! I can’t wait to try it! 1000 Facebook fans! WOW! great work! Love your page BTW. Beautiful logo and layout!