Cherry Cheesecake Ice Cream
Rich, creamy, and bursting with tart cherries, this Cherry Cheesecake Ice Cream is a surefire winner! The contrast between the sweet, frozen cheesecake base and tangy cherries makes every bite irresistible. If you're making all the elements from scratch, set aside about an hour (not counting chill time). But if you’ve got everything prepped, it comes together in a snap!
Cherry Cheesecake Ice Cream
Servings 8 | Prep Time 10 mins | Cook Time 50 min
Ingredients
- 1 recipe Sour Cream Ice Cream, prepared and frozen until soft
- 1 recipe Cherry Pie Filling, prepared, or 1 15oz can prepared pie filling
- 2 c (about 220g) crushed graham cracker* crumbs, commercial or homemade
- 5 Tbsp butter or df margarine
- 2 tbsp granulated sugar
- *Allergy/Brand Recommendations: Commercial Graham Crackers: Kinnikinnick S'morables Margarine: Earth Balance or Smart Balance
Instructions
Prepare Cookie Crumble: Grind cookies to crumbs and add sugar. Stir until evenly combined. In a saucepan over medium heat, melt the butter or df margarine.
Stir in the graham cracker mixture until all the butter is absorbed. Set aside to cool completely.
Prepare pie filling and allow to cool completely.
Prepare ice cream, following instructions on our recipe. When the ice cream is the consistency of soft serve, remove from the freezer and gently fold in the pie filling and graham cracker crumbs.
Place in a freezer safe container, cover tightly, and allow to cure for at least 4 hours, or until scoopable.
