Cherry Cheesecake Ice Cream #IceCreamWeek

by Kate on August 16, 2013

Post image for Cherry Cheesecake Ice Cream #IceCreamWeek

Welcome to #IceCreamWeek! Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina have teamed up with more than 20 of their blog friends to bring you a week full of ice cream treats, including a special ice cream giveaway! Prepare to have your taste buds tempted with some of the best ice cream treats around! Make sure you enter the giveaway for a Cuisinart Ice Cream Maker and two fabulous ice cream cookbooks so that you can join in on the ice cream fun!

This week is just flying by! Have you gained 10 pounds just looking at all the amazing ice cream this week? I can’t believe the festivities are almost at an end. I’m thinking we need to make this a yearly thing! What about you? I’ve loved creating all these great ice creams, ice cream sandwiches, ice cream cakes, ice cream everything! But I think this Cherry Cheesecake Ice Cream is my favorite treat of the week. Cheesecake ice cream swirled with fresh sweet cherry compote and graham crackers. It tastes just like eating cherry cheesecake.

Cherry Cheesecake Ice Cream -

This ice cream has a little bit of a savory note to it. Instead of using all cream cheese, I used goat cheese also. I remembered seeing a tweet many moons ago of someone (I can’t remember who) making a goat cheese ice cream. Since you know I have a love affair with the stuff, I was immediately intrigued but I never did get around to making it. So when I started thinking about making a cheesecake ice cream I knew a little goat cheese would find its way into the mix. I also knew it would be magical. I made Fresh Raspberry Bars way back when. These little cheesecake bars had both cream cheese and goat cheese. They were amazing so I knew it would work for this ice cream as well.

Cherry Cheesecake Ice Cream -

But if you’re not utterly in love with goat cheese like I am, feel free to use all cream cheese and eliminate the goat cheese all together. That will surely be magical too. The ice cream is smooth and creamy just like a good ice cream should be. It’s not overly sweet and has a hint of savory, like I mentioned. Fresh, plump cherries are cooked down until they’re thick and syrupy to create the most enticing fruit swirl. Oh, and you’ve gotta have a graham cracker crust just like a real cheesecake. Bite after bite, you’ll feel like you’re eating decadent cheesecake. Now, don’t forget to head on over to my Roasted Apricot Honey Ice Cream post to enter our ice cream themed giveaway!

If you’d like to check out today’s #IceCreamWeek recipes, drool over the blogs below:

Join us on Saturday August 17th at 2 p.m. (Eastern Standard Time) for our pinchatlive event to celebrate Jen’s Birthday and give away tons of amazing bonus prizes. We’ve got some tricks up our sleeves so you won’t want to miss this event. You can follow along on our Pinterest Board #IceCreamWeek or look up our YouTube event by scoping out Kim’s G+ page for the event details. An announcement will go up on her G+ page earlySaturday morning with all the details for this fun event. So set your alarms for 2 p.m. to join the fun!



One Year Ago: Parmesan Sun Dried Tomato Bread with Fresh Cracked Peppercorns


Cherry Cheesecake Ice Cream #IceCreamWeek

1 hour

Yield: 1 quart

Cherry Cheesecake Ice Cream #IceCreamWeek


    Graham Cracker Crumble:
  • 1 cup graham cracker crumbs
  • 3 tablespoons butter, melted
  • 2 tablespoons granulated sugar
  • Cherry Swirl
  • 2 cups pitted and halved fresh sweet cherries
  • 3 tablespoons granulated sugar
  • Cheesecake Ice Cream:
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • pinch of salt
  • 4 large egg yolks
  • 1/2 cup fresh goat cheese, room temperature
  • 1/4 cup cream cheese, room temperature


    Make Graham Cracker Crumble:
  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.
  2. In a small bowl, combine the graham cracker crumbs, butter and sugar. Press the graham mixture firmly into a 1/4-inch layer on the parchment lined baking sheet. Bake in preheated oven for 10-12 minutes until golden. Cool completely then crumble. Place in a ziplock bag and store in the freezer until ready to use.
  3. Make Cherries:
  4. In a medium sauce pan combine cherries and sugar. Cook over medium high heat until boiling. Reduce heat to a simmer and continue cooking until cherries are thick and syrupy. Stir frequently and break up cherries a bit with a spoon. Cool completely.
  5. Make Ice Cream:
  6. Fill a large bowl with ice. Place a medium bowl on top of the ice and set a fine mesh sieve on top of the medium bowl. Pour 1 cup heavy cream into the medium bowl. Set aside.
  7. In a medium sauce pan, stir together remaining 1 cup heavy cream, whole milk, granulated sugar and salt. Bring just to a boil over medium heat then remove from heat.
  8. In a small bowl, whisk together egg yolks. Slowly pour in warm cream mixture into the yolks, whisking constantly until half the cream has been incorporated. Slowly pour the egg mixture back into the saucepan with the remaining cream mixture, whisking constantly. Return to stove over medium heat. Add the goat cheese and cream cheese. Stir until cheese has melted and is fully incorporated. Continue cooking, stirring constantly with a rubber spatula until mixture has thickened and coats the back of the spatula.
  9. Pour custard base through fine mesh sieve and into medium bowl. Add half the cherry mixture to the custard base. Stir over ice bath until completely cooled. Cover and refrigerate overnight.
  10. Putting It All Together:
  11. Churn ice cream in an ice cream maker according to manufacturer's instructions. When done churning, place 1/3 of the ice cream into the bottom of a freezer-safe container. Top with a hearty sprinkle of the graham crumbs and 1/2 of the cherries. Top with 1/2 the remaining ice cream and once again layer graham crumbs and cherries on top. Finish by scooping remaining ice cream on top. Freeze until firm.


**Time does not include overnight chill time.

{ 12 comments… read them below or add one }

Jennie @themessybakerblog August 16, 2013 at 8:29 am

Kate, this ice cream looks fabulous. I love cherries with my cheesecake. Heck, I think I’ve gained more than 10 pounds.


Kristen August 16, 2013 at 8:54 am

I adore goat cheese, but had not ever thought about putting it in an ice cream. I am so intrigued now. It sounds so unique and so delicious.


foodwanderings August 16, 2013 at 10:55 am

I never made anything cheesecake ice cream. Come to think of it I barely bake or bake free cheesecake though I love it. This combination looks fatal, as in good. 🙂


Liz August 16, 2013 at 2:07 pm

I can see why this is your favorite this week!!! It looks so creamy and decadent!!!


Veronica Gantley August 16, 2013 at 2:25 pm

You had me at cheesecake!


Erin @ The Spiffy Cookie August 16, 2013 at 5:11 pm

There are so many great recipes this week it’s killing me! With all mine in the freezer I wish I had room to make more. This one looks particularly yummy.


Jen @JuanitasCocina August 16, 2013 at 9:57 pm

We totally should make this a yearly thing. Because lots of ice cream, especially this one, is never a bad thing! 🙂


Kim Beaulieu August 18, 2013 at 12:21 am

I’ll be right over. This is like the most amazing ice cream I’ve ever seen. Love it.


Terra August 21, 2013 at 10:40 pm

Just got caught up on all your delicious ice cream posts, oh my goodness! I am a cherry freak, so this recipe pretty much has my attention! Looks fabulous, Hugs, Terra


Kate August 22, 2013 at 8:41 pm

Oh my goodness is right Terra! It was a very fattening week 😉 Thanks so much for stopping in and feasting your eyes on all the creations. But this ice cream was definitely my very favorite. Addictively good!


Elizabeth @ August 22, 2013 at 12:37 am

Om nom nom! Cream cheese AND goat cheese? And cherries? Girl, get out a bowl and a spoon, I’ll be there in 5. Love it!


Kate August 22, 2013 at 8:39 pm

Thanks Elizabeth! I’ll have it all ready for ya 😉 This ice cream is too good not to share.


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