Roasted Cherry and Almond Cheesecake Ice Cream

Roasted Cherry and Almond Cheesecake Ice Cream

Stop reading the blog and go make sure your ice cream mixer bowl is in your freezer. Go do it! NOW! (Come back, though.)

Alrighty. This ice's rich, creamy, tangy, sweet...everything you'd want in a cherry almond cheesecake. This is better, though, and you can put it in a cone. The ice cream has a secret ingredient, actually a few. More on that in a minute.

A few years ago when I was visiting my friend Wendy in Ohio, she took us to Jeni's Splendid Ice Cream. There, I ate some of the best ice cream of my life. Of course, I bought Jeni's ice cream book, drooled over it, then put it on my shelf.

Why I never made ice cream from one of her recipes is beyond me, and I'm totally kicking myself right now. I could have been eating this ice cream for YEARS!!! (Also, this is the ice cream maker I bought after my last one quit on me. I love it.)

What started my down the path to getting this cookbook back out comes down to one thing: cherries. I am cherry OBSESSED this time of year. When I'm not eating them, I'm thinking about them.

Also, let me introduce you to the 6-cherry pitter. Y'all, it's life-changing.

(I bought it from Amazon. Does anyone else feel like we'll be buying EVERYTHING from Amazon soon?)

Cherries led me to think about Jessica's butter-roasted cherries, which in turn led me to think of the roasted cherries in Jeni's ice cream book. See how it all comes together?!?

Jeni's method of ice cream making is a little different, but it produces some of the richest and creamiest ice cream ever. She uses cornstarch, a little cream cheese, syrup, no eggs (!), and as you can see for this recipe, goat cheese. (Don't freak out!!!!!) I'm a lover of goat cheese, and you can definitely taste it in the ice cream. It lends a tanginess that you just couldn't get with only cream cheese.

Cherries and almonds are such a classic combo, I decided to add those to Jeni's recipe. I added a little almond extract to the base and some toasted almonds at the end of the ice cream churn cycle. I like having a little crunch in my ice cream; it makes me slow down at bit when I'm eating it.

First, you'll roast the cherries then give them time to cool.

Make the ice cream base, pour into a gallon baggie, and chill in a water bath.

Once chilled, you'll pour the base into your ice cream maker. The toasted almonds go in at the very end. You'll layer the cherries in the container with the ice cream and freeze until set.

Before serving, let the ice cream sit out at room temperature for about 10 minutes.

*licks screen*

I beg you to make this, especially if you love goat cheese.

Roasted Cherry and Almond Cheesecake Ice Cream

{adapted from Jeni's Splendid Ice Creams at Home}

for the cherries:


  • 2 cups pitted cherries
  • 2/3 cups sugar
  • 2 teaspoons cornstarch
  • 2 cups whole milk, divided
  • 4 ounces goat cheese
  • 1 1/2 ounces cream cheese
  • 1/4 teaspoon fine sea salt
  • 1 1/4 cup heavy cream
  • 2/3 cup sugar
  • 1/4 cup light corn syrup
  • 1 teaspoon almond extract
  • 1/2 cup sliced almonds
Read the whole recipe on Bake at 350