Cherry Cheesecake Ice Cream

Since cherry and cheesecake are a classic combination, I decided to turn it into an ice cream. I used my Blueberry Cheesecake Ice Cream as the base and just made a homemade cherry sauce for it. The result is absolutely delicious. Ice cream that tastes like cheesecake with a tart cherry sauce swirled in is a good way to treat myself at the end of the day.

Cherry Cheesecake Ice Cream

Ingredients:
Cheesecake Ice Cream

• 8 ounce package cream cheese, room temperature and cut into cubes
• 1 1/4 cups heavy cream
• 3/4 cup granulated sugar
• 3/4 cup half and half
• 1/2 teaspoon vanilla extract

Cherry Sauce

• 1 1/2 tablespoons lemon juice
• 2 cups frozen tart cherries
• 4 1/2 tablespoons granulated sugar
• 1 1/2 tablespoons lemon juice
• 1 1/2 teaspoons cornstarch
• 1 1/2 tablespoons water

Directions:

1. In a food processor or stand mixer, add in the cream cheese and half and half. Mix until well combined.
2. Add in the sugar and mix. Add in the heavy cream mixing just until combined, smooth and creamy, scraping the bowl as needed.
3. Add in the vanilla and lemon juice and mix until well combined.
4. Refrigerate mixture for 4 hours or until completely chilled.
5. In a medium saucepan over medium heat, combine the cherries, sugar and lemon juice.
6. Bring to a boil, stirring occasionally. Simmer for 8-10 minutes, until the blueberries are soft. Using the back of the spoon break up the cherries a bit.
7. While the cherries are simmering combine the cornstarch and water, stirring until cornstarch is completely mixed with the water.
8. After the cherries have simmered, slowly add in the cornstarch and water mixture stirring to mix. Continue to stir until the mixture comes to a boil and thickens.
9. Remove from heat, transfer to a different container and refrigerate until completely cool.
10. When ice cream has completely cooled remove from refrigerator and churn according to ice cream makers directions.
11. When done churning place 1/3 of the ice cream in a freezer safe container, layer 1/2 of blueberry compote on top. Repeat layers ending with ice cream.
12. Freeze for at least 4 hours before serving.
13. Let ice cream sit at room temperature for a few minutes before serving.

Enjoy!!!