Summer and Cherry Cheesecake Ice Cream

Summer is about to end and I am taking advantage of my summer vacation. I had spent the day at the beach. Nothing but the blue waves of the Mediterranean, the blue sky and the sand all over my body to alter my mood whatever it was.cherry cheesecake ice cream 01

Day at the beach

I went with Mike and grabbed along “Inferno” to read. After a swim, castle building in the sand, and a quick nap, we enjoyed the mild afternoon sun book in hand. I am glad I am finally able to preserve a little sun on my skin for the upcoming autumn months. I look now like a roasted shrimp when I compare the untanned parts of my body to the tanned parts. So what better way to cool off than ice cream? So I made ice cream.

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Mike discovered at his place an old ice cream maker a couple of months ago. He insisted I clean and make sure this old piece of machinery is well used. It had been around in a dusty bag for some time before I decided to unwrap it 2 days ago. I found out that it actually works. It is noisy and loud but it works.

I searched for an ice cream recipe online and found this blueberry swirled cheesecake ice cream by A kitchen Addiction.

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I have pitted cherries back when cherries were in season and left them resting in the freezer waiting to be used. I replaced the blueberries with cherries. You know, blueberries here in Lebanon are very expensive since they’re imported. It’s not fair, I know. I would love to have blueberries by the handful. Anyways, for this recipe, I used the black pitted cherries and I replaced the unavailable graham crackers with regular biscuits mixed with melted homemade coconut butter.

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So there you have it, after a long day at the beach and a delicious dinner at Sushi Wa, we came back home for the ice cream, and oh my, it was delicious. I think I’ll have cheesecake ice cream for breakfast.

Cherry Swirled Cheesecake Ice Cream

Adapted from: A Kitchen Addiction

Serves: 1 Quart


For the cherry Swirl

  • 1½ C cherries (I used frozen pitted cherries)
  • ¼ C sugar (I used brown sugar in less quantity)
  • 1 tbsp fresh lemon juice
  • 1 tbsp corn-starch

For the Ice Cream

  • 14 oz can sweetened condensed milk, chilled
  • 8 oz cream cheese, softened
  • 1½ tsp vanilla extract
  • ⅛ tsp salt
  • 2 C milk
  • ⅓ C crushed biscuits
  • 3 tbsp coconut butter (melted)


  1. In a small saucepan, stir together cherries, sugar, and lemon juice. Bring to a boil over medium heat. Reduce heat to medium-low and allow to simmer for 10 minutes. Stir in corn-starch and simmer for another 5 minutes. Remove from heat.
  2. Allow to cool slightly and pour into a heat-safe container. Refrigerate for 1 hour or prepare the day before and refrigerate until needed.
  3. Pour the melted coconut butter over the crushed biscuits and mix well. Put aside until needed.
  4. In a food processor or blender, pulse or blend together sweetened condensed milk, cream cheese, vanilla extract, and salt until smooth.
  5. Transfer to a large bowl. Gently whisk in milk.
  6. Pour milk mixture into ice cream machine and churn according to manufacturer’s instructions.
  7. When ice cream is soft set, pour half into a freezer safe container. Spoon half of the cherries mixture and half of the crushed biscuits over the top. Swirl through the ice cream using a knife. Spread remaining ice cream over the top. Top with remaining cherries mixture and crushed biscuits. Swirl through ice cream using a knife.
  8. Freeze until desired consistency is reached.

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2 thoughts on “Summer and Cherry Cheesecake Ice Cream

  1. Pingback: Lactose and sugar-free creamy dark chocolate sorbet | Cookin' five square meters

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