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Two scoops of cherry ice cream with fresh cherries Tried & Tested

Cherry cheesecake ice cream

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5 stars based on 1 ratings

Mascarpone gives this ice cream a delicious cheesecake flavour.  Stone the cherries over a bowl to catch the juices.

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • Serves:6
  • Skill level:easy

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Ingredients

  • 110g 4 oz Unrefined golden caster sugar (we like Billington's) Unrefined golden caster sugar
  • 150ml 5⅛ fl oz Warm water
  • ½ ½ Lemon(s) juice
  • 250g 8⅞ oz Cherries fresh, stoned
  • 500g 17⅝ oz Mascarpone cheese
  • ½tsp ½tsp Almond extract (we like Nielsen-Massey) Almond extract

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Heat the sugar, water and lemon juice in a pan over a low heat until the sugar has dissolved completely.

    Ingredients for this step

  2. Classic mode Step 2

    Bring to the boil and boil for 3 minutes. Reduce the heat, add the cherries and simmer gently for about 10 minutes until the cherries are soft.

    Ingredients for this step

    • 250g 8⅞ oz Cherries fresh, stoned
  3. Classic mode Step 3

    Remove from the heat and leave to stand until completely cold. Beat the mascarpone in a bowl to soften it.

    Ingredients for this step

    • 500g 17⅝ oz Mascarpone cheese
  4. Classic mode Step 4

    Beat in the syrup, juice from the cherries and the almond extract until combined.  Spoon into a freezer proof container cover and freeze until required.

    Ingredients for this step

  5. Classic mode Step 5

    Spoon into a freezer proof container cover and freeze until required. Transfer the ice cream to the refrigerator about 25 minutes before serving, to allow the ice cream to soften slightly.