Cherry Cheesecake Ice Cream

 Beat the summer heat with a scoop of this homemade Cherry Cheesecake Ice Cream!

Guest Recipe From: The Sweet and Simple Kitchen

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Kristie is the face behind The Sweet & Simple Kitchen; a small baking blog based out of Maple Ridge, BC. 

Growing up in a home with a mother who loved to bake, Kristie has always been a fool for baked goods that are beautiful, delicious, and homemade! The only thing she loves more than baking {and eating what she bakes,} is to share the love that homemade baking brings to those around her.

Two years ago she decided to take her self-taught love for baking and turn it into a blog, where she shares her homemade creations. She can also be found serving up her homemade treats at the local Farmers Market!

Cherry Cheesecake Ice Cream

Things you need… 

Ice Cream
3 cups Whipping Cream (You could also use 1 1/2 cups Whipping Cream and 1 1/2 cups Whole Milk)
2/3 cup Granulated Sugar
6 Egg Yolks
1 tsp Vanilla
1 tsp orange zest
1 (8oz) package of Cream Cheese, at room temperature

Fresh Cherry Swirl
2 cups fresh cherries
1/3 cup brown sugar
1/2 tsp vanilla
1 tsp cornstarch

Graham Cracker Crust
1 cup graham cracker crumbs
2 tbsp brown sugar
3 tbsp butter, melted

How to make…

Cheesecake Ice Cream

In a medium heat-proof glass bowl, beat the package of cream cheese until fluffy and there are no lumps; set aside.

In a medium heat proof glass bowl, whisk together the egg yolks; set aside.

In a medium saucepan over medium-high heat, combine the cream, orange zest and the granulated sugar. Stir the mixture until it just starts to bubble around the edges and then reduce to a medium heat.

Pour 1/4 of the hot cream into the beaten egg mixture, whisking constantly to temper the eggs. Slowly add another 1/4 cup of the hot cream to the egg mixture, whisking constantly. Add the egg mixture into the remaining hot cream in your sauce pan and place over medium heat.

Stir the egg & cream mixture with a heat proof spatula until it starts to thicken – this should take about 10 minutes. To test if your cream is thick enough, run your finger along the back of the spatula – if there is a trail left by your finger, the cream is ready to remove from the heat.

Pour the now custard mixture through a fine mesh strainer into the heat proof bowl with the cream cheese. Using a whisk, beat the mixture until it is smooth. Place the bowl into an ice water bath, stirring occasionally to cool. Once the custard has cooled to room temperature place in the refrigerator to chill over night or for at least 6 hours.

Once the custard has chilled, stir in the vanilla bean paste or vanilla. Pour the mixture into your ice cream maker and churn according to your manufacturers instructions. I have the Kitchenaid Ice Cream maker attachment and I churned my ice cream for about 25 minutes.

Fresh Cherry Swirl

In a medium sauce pan, combine cherries, orange juice and sugar. Heat over medium-high heat until the cherries begin to break down. Using a potato masher, crush the cherries until they are completely broken down. Bring the mixture to a simmer. Stir the cornstarch with 1 tbsp of cold water and once it is completely incorporated add it to the cherry mixture. Cook the sauce on medium high until it begins to thicken, stirring regularly for about 3-5 minutes. Remove the sauce from heat and stir in vanilla.

Please plastic wrap directly on the surface of the sauce and refrigerate until completely chilled – this should take 1-2 hours.

Tip: I cooked my cherry swirlthe night before along with my ice cream so that it would have lots of time to chill, however if you are making it the same day as your ice cream and you want to hurry the process along, you can place the sauce into a water bath and this should speed up the process significantly.

Graham Cracker Crust

Pre-heat your oven to 350 degrees. In a small bowl, combine all ingredients and mix until crumbly. Press into a 9 inch round cake pan, & place in the oven to bake for about 10 minutes or until golden. Remove from the oven and allow to cool completely.

Once cooled, turn the crust out onto a piece of parchment paper & break apart into chunks. Set aside until ready to assemble your ice cream.


Now to assemble this unbelievable ice cream situation!

Pour about 1/3 of the churned ice cream into a loaf pan; using a flat spatula you can create some peaks in your ice cream layer. Pour a layer of the raspberry sauce on top of the ice cream; Next, sprinkle a light layer of graham cracker crust crumbs.

Repeat this process again, pouring another 1/3 of the ice cream, cherry swirl & crumbs.

For the final layers, pour the remaining 1/3 of the ice cream on top and dollop the remaining cherry swirl on top. Finally, sprinkle with crumbs & use a spoon to gently swirl the top; being careful not to mix the sauce into the ice cream as this will take away from the that beautiful swirl.

Cover with a lid or plastic wrap and freeze for at least 4 hours before serving.

Now grab some waffle cones or a bowl or just a spoon and dig in!!!

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