Cherry Cheesecake Ice Cream

Maria Calvo
1 hour ago
2 min read

Creamy • Almond-Kissed • Controlled Indulgence

Indulgent Lower Sugar Cherry Cheesecake Ice Cream

There’s something timeless about cherry cheesecake. The tang of cream cheese, the warmth of almond, the dark sweetness of cherries, it feels indulgent in the best way.

This version uses traditional amaretto cherries, intentionally layered as a ribbon rather than blended into the base. The result? Bold cherry pockets, creamy cheesecake texture, and significantly less sugar than a conventional version — without sacrificing elegance.

This is what smarter indulgence looks like.

Yield

Approximately 1 quart

Ingredients

Cheesecake Base

1½ cups heavy cream
1 cup half & half
6 oz full-fat cream cheese, softened
⅔ cup allulose
2 tablespoons non-fat milk powder (NFMP)
Pinch of sea salt
1 teaspoon pure vanilla extract
½ teaspoon almond extract
1–2 tablespoons vodka (optional, for scoopability)

Amaretto Cherry Swirl

8–10 amaretto cherries, drained and chopped
2–3 tablespoons reserved cherry syrup
1–2 tablespoons allulose
¼ teaspoon almond extract

Note About the Cherries

We used Lazzaroni Amaretto Cherries from Italy, which are made with real sugar. Instead of mixing them into the base, we layered a small amount strategically to create bold cherry pockets without overwhelming the recipe. The result is bold, authentic flavor with a smarter sugar profile than traditional cherry cheesecake ice cream.

If you can't find the same brand we used, this is another option:

Amarena Cherries in Syrup: https://amzn.to/4r1vpBP

Instructions

1. Prepare the Cherry Swirl

Drain the cherries thoroughly. Chop into small pieces and set aside.

In a small saucepan, gently simmer 2–3 tablespoons of the reserved syrup over low heat and stir in 1–2 tablespoons allulose while warm, do not over heat. Add almond extract if using. Allow the syrup to cool completely. Set aside.

2. Build the Cheesecake Base

In a large mixing bowl, blend the softened cream cheese until smooth and lump-free.

Add heavy cream, half & half, allulose, NFMP, and salt. Blend until fully incorporated and silky.

Stir in vanilla extract, almond extract, and vodka (if using).

Refrigerate the base for at least 4 hours, or until thoroughly chilled.

3. Churn

Pour the chilled base into your ice cream maker and churn according to manufacturer’s instructions until thick and creamy.

4. Layer the Swirl

Transfer one-third of the churned ice cream into a freezer-safe container.

Drizzle a thin layer of cherry syrup and sprinkle some chopped cherries over the top.

Repeat layering two more times.

Do not fully mix — you want defined ribbons and pockets, not pink ice cream.

5. Freeze

Freeze for 4 - 6 hours, or until firm but scoopable.

Equipment We Use:

❇️ KitchenAid KAICA Ice Cream Maker Attachment: https://amzn.to/3IXYo9w

❇️ KitchenAid Hand Mixer: https://amzn.to/4iqE0eE

❇️ Ice Cream Tub Containers: https://amzn.to/3M87OAo

❇️ Spring Chef Ice Cream Scoop: https://amzn.to/4ib2wQI

Ingredients We Use

❇️ Allulose Baking Blend: https://amzn.to/3MNL88Z

❇️ Amarena Cherries in Syrup: https://amzn.to/4r1vpBP

❇️ Anthony's Non Fat Milk Powder: https://amzn.to/3NftkE5

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