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Cherry cheesecake ice cream - web

Cherry cheesecake ice cream

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2.727 stars based on 11 ratings

We are combining three of our favourite summer treats, cherries, cheesecake and ice cream. An ideal recipe to celebrate July’s national ice cream month, however we think a couple of scoops of this cherry cheesecake ice cream are sure to brighten up any summers day.

Key Information

  • Prep:
  • Bake:
  • Serves:6
  • Skill level:easy

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  • 110g 4 oz Unrefined golden caster sugar (we use 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 use 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.