Cherry Cheesecake Ice Cream
- Maria Calvo
- Mar 4
- 5 min read
Updated: 7 days ago
Creamy • Almond-Kissed • Controlled Indulgence
Youtube Video: Click Here
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
Equipment We Use:
❇️ Spring Chef Ice Cream Scoop
Ingredients We Use
❇️ Whole Earth Allulose Baking Blend
❇️ Anthony's Non-Fat Milk Powder
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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.
FAQs
Ingredients & Sweeteners
What is allulose?
Allulose is a naturally occurring sugar found in small amounts in foods like figs and raisins. It tastes very similar to sugar but isn’t metabolized the same way, which means it has minimal impact on blood sugar. It also helps keep ice cream soft and scoopable straight from the freezer.
Why do you use allulose instead of sugar?
Allulose doesn’t just sweeten; it also lowers the freezing point, which helps create a smoother, creamier texture. Traditional sugar does this too, but allulose allows us to get that same scoopable consistency while keeping the overall sugar lower.
Can I use a different sweetener?
Yes, but results will vary. Sweeteners like erythritol or monk fruit blends can work, but they tend to freeze harder and may create a slightly icy or firm texture. If you use traditional sugar, the texture will be great, just with a higher sugar content.
What does nonfat milk powder (NFMP) do?
NFMP adds milk solids without extra fat, which improves texture and reduces iciness. It’s one of the simplest ways to get a more professional, creamy result at home.
Can I reduce the fat or calories?
You can, but it will change the texture. Fat plays a key role in creaminess, so reducing it may result in a firmer or less smooth ice cream. Small adjustments are fine, just expect a slightly different result.
Can I make this dairy-free?
These recipes are designed around dairy for structure and texture. You can experiment with coconut milk or other alternatives, but the results will be different and may require additional adjustments.
Texture & Troubleshooting
Why does my ice cream get icy?
This usually comes down to too much water or not enough fat/sweetener balance. Cooking down fruits, using enough sweetener, and including ingredients like cream or NFMP all help reduce iciness.
Why is my ice cream too soft?
Both allulose and alcohol lower the freezing point, which can lead to a softer texture. If the ice cream remains too soft after fully freezing, the freezing point has been lowered too much—reduce the alcohol slightly or adjust the allulose in future batches.
Why does my ice cream melt quickly?
Homemade ice cream doesn’t contain stabilizers like store-bought versions, so it softens faster at room temperature. This is completely normal. Serve it straight from the freezer for best results.
Why use vodka (or alcohol)?
A small amount of alcohol lowers the freezing point, which helps keep the ice cream softer and easier to scoop. At this level, it’s used for texture, not flavor.
What happens if I don’t use alcohol?
The ice cream will still work, but it may freeze a bit firmer. You can let it sit at room temperature for a few minutes before scooping, or substitute with a small amount of MCT oil if preferred.
Why do you cook some fruits before adding them?
Cooking fruit reduces excess water and concentrates the flavor. This helps prevent an icy texture and gives you a richer, more balanced final result.
Method & Storage
Do I need an ice cream machine?
An ice cream machine gives the best texture, but you can make a no-churn version by freezing the mixture in a shallow container and stirring every 30–60 minutes until set. The texture will be slightly different, but still enjoyable.
How long does homemade ice cream last in the freezer?
For the best texture, enjoy within 1–2 weeks. It’s still safe after that, but may become firmer over time.
Can I use this recipe in a Ninja Creami?
These recipes are developed for traditional churned ice cream. If using a Ninja Creami, you’ll typically divide the base into smaller containers and freeze it solid before processing. Results may vary slightly due to the different method.
Our Approach
Our philosophy on flexibility
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