Fresh cherries are at their best during the warmer months, and they make an incredible foundation for a homemade summer dessert. This bourbon cherry cheesecake ice cream brings together juicy cherries, a creamy cheesecake-style custard base, and a buttery graham cracker crumble for a frozen treat that tastes rich, fruity, and completely homemade.
The flavor begins with a bourbon cherry reduction. Fresh or frozen cherries are cooked down with sugar and lemon juice until thick and syrupy, then finished with bourbon for a warm, deep flavor. That sweet cherry mixture is swirled through a smooth cream cheese ice cream base and served with graham cracker crumbs tossed in brown butter and brown sugar.
If you are looking for a cherry dessert that feels special but is still practical to make at home, this bourbon cherry cheesecake ice cream is a great choice. It has the flavor of cherry cheesecake, the texture of custard ice cream, and the crunch of a classic graham cracker crust.
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Homemade Ice Cream is the Best Ice Cream
This is a churned ice cream recipe, so you will need an ice cream maker. Unlike no-churn ice cream recipes, this version does not use sweetened condensed milk. Instead, the creamy texture comes from a cooked custard made with heavy cream, egg yolks, and cream cheese.
An ice cream maker is a helpful tool for anyone who enjoys homemade desserts. It gives the ice cream a smooth, scoopable texture and makes it easier to create flavors that taste fresh and balanced. Homemade ice cream also allows you to control the ingredients and avoid unnecessary additives.
This recipe uses six egg yolks, which may sound like a lot, but they are important for the rich custard texture. The yolks help create a velvety base that pairs beautifully with the tang of cream cheese. If you do not want to waste the egg whites, store them in an airtight container in the refrigerator and use them for breakfast or another baking project.
Because the base contains eggs, it is gently cooked before churning. This step thickens the custard and ensures the mixture is safe to use. After cooking, the base must be fully chilled before it goes into the ice cream machine. The waiting is the hardest part, but the finished bourbon cherry cheesecake ice cream is worth it.
The cream cheese gives the ice cream a subtle cheesecake flavor without making it heavy. Once the bourbon cherries are swirled in, every scoop has a mix of creamy, fruity, tangy, and buttery notes.
Cherry-Bourbon Ice Cream
The bourbon cherry reduction is what makes this homemade cherry ice cream stand out. When fresh cherries are in season, they bring the best flavor and color to the recipe. Bing cherries work especially well because they are sweet, juicy, and rich.
If fresh cherries are not available or are too expensive, frozen cherries can be used in equal amounts. They cook down well and still create a delicious cherry swirl. If using fresh cherries, a cherry pitter makes the preparation much easier. It is a simple kitchen tool, but it saves a lot of time when working with a full pound of cherries.
To make the reduction, combine pitted cherries, granulated sugar, and fresh lemon juice in a saucepan. The cherries cook over medium-low heat until they release their juices and the mixture thickens into a syrupy sauce. As the fruit softens, it naturally breaks down. If you prefer smaller pieces of cherry, gently press them with the back of a spoon while they cook.
The bourbon is added after the cherries are removed from the heat. This gives the reduction a smooth, slightly warm flavor that complements the sweetness of the fruit. If you prefer not to use bourbon, you can leave it out and enjoy a simple cherry cheesecake ice cream instead.
Topping it off
A cheesecake-inspired ice cream needs a crust-inspired topping, and this graham cracker crumble does the job perfectly. Graham crackers are mixed with brown sugar, a pinch of salt, and butter that has been browned until golden and nutty.
The brown butter adds depth and makes the crumble taste like a toasted cheesecake crust. It stays separate from the ice cream until serving, so it keeps its crunch. Sprinkle it over each scoop and add extra bourbon cherry reduction if you want even more cherry flavor.
After the ice cream has churned, layer it into a loaf pan with spoonfuls of bourbon cherries. Swirl gently with a knife so the cherries are spread through the ice cream without blending in completely. Freeze until firm, then scoop and serve with the graham cracker topping.
Can I substitute the fresh cherries in this recipe?
Yes. Frozen cherries can be used in the same amount as fresh cherries. They are a convenient option when cherries are out of season or not reasonably priced. Cherry pie filling and cherry jam may also be possible alternatives, although they have not been tested in this recipe and may change the sweetness and texture.
Looking for more ice cream ideas? Try these homemade frozen dessert recipes:
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S’mores Ice Cream
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White Chocolate Peppermint Ice Cream
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Homemade Ice Cream with Condensed Milk
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Chocolate Cookie Ice Cream Sandwiches
Bourbon Cherry Cheesecake Ice Cream
Ingredients
Bourbon Cherry Reduction
- 1 pound Bing cherries pitted
- ¼ cup granulated sugar
- 1 large lemon juiced, strained for pits
- 2–3 tablespoons bourbon
Cheesecake Ice Cream
- 2 cups heavy cream
- ⅔ cup granulated sugar
- ⅛ teaspoon fine sea salt
- 6 large egg yolks
- 8 ounces cream cheese cut into small pieces, at room temperature
- 2 teaspoons vanilla extract
Graham Cracker Crumble
- ⅓ stick unsalted butter
- 4 sheets graham cracker broken into small pieces
- 2 teaspoons brown sugar packed
- pinch of salt
Instructions
Make Bourbon Cherry Reduction
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In a large saucepan, combine the cherries, sugar, and lemon juice. Bring to a low simmer over medium-low heat.
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Cook gently until the cherries are thick and syrupy, about 30 to 45 minutes.
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Remove from the heat and stir in the bourbon. Let the reduction cool completely before transferring it to an airtight container.
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Refrigerate until ready to use.
Make Cheesecake Ice Cream
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In a small pot, heat the cream, sugar, and salt until the sugar dissolves, about 5 minutes.
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Remove the pot from the heat. In a separate bowl, whisk the egg yolks.
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Whisking constantly, slowly add about one-third of the hot cream mixture to the yolks. Pour the yolk mixture back into the pot with the remaining cream.
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Return the pot to medium-low heat, add the vanilla, and cook gently until the mixture is thick enough to coat the back of a spoon, about 170 degrees on an instant-read thermometer.
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Add the cream cheese pieces and whisk until smooth.
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Strain the mixture through a fine-mesh sieve into a bowl, pressing it through with a spatula if needed.
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Let the mixture cool to room temperature.
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Cover and chill for at least 4 hours or overnight.
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Churn in an ice cream machine according to the manufacturer’s instructions.
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Pour half of the churned ice cream into a loaf pan. Add dollops of bourbon cherry reduction and swirl gently with a butter knife. Repeat with the remaining ice cream and cherries.
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Freeze for at least 4 hours, or until firm.
Make Graham Cracker Topping
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In a small saucepan over medium-low heat, melt the butter for 5 to 7 minutes, or until golden brown.
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In a medium bowl, combine the graham crackers, brown sugar, and salt.
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Add the browned butter and mix until evenly coated.
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Let the crumble cool before using.
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Scoop the ice cream and top with graham cracker crumble and extra bourbon cherry reduction, if desired.
Notes
- Store the ice cream in the freezer until ready to serve. Keep the graham cracker crumble in a separate airtight container in the refrigerator.
- Store extra cherry reduction in a separate container in the refrigerator for up to 7 days.
- The chilled ice cream base can be made up to 3 days ahead of time and stored in the refrigerator until ready to churn.
- Frozen cherries can be used instead of fresh cherries. Cherry pie filling or cherry jam may work, but they have not been tested in this recipe.
- Ice cream recipe adapted from the Master Ice Cream Recipe by NYTimes.com.
Nutrition
SAVE THIS BOURBON CHERRY CHEESECAKE ICE CREAM RECIPE FOR LATER
