Fresh cherries are in season, and there’s nothing better than turning them into a homemade dessert — especially when that dessert is bourbon cherry cheesecake ice cream.
This recipe begins and ends with a bourbon cherry reduction. The ice cream base is ultra creamy with a rich cheesecake flavor from cream cheese and egg yolks, and the finished dessert is topped with a crunchy graham cracker crumble made with brown butter and brown sugar.
If you want a cherry-forward dessert, this bourbon cherry cheesecake ice cream is a perfect choice.
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Homemade Ice Cream is the Best Ice Cream
This is a churned ice cream recipe that requires an ice cream maker. It doesn’t rely on sweetened condensed milk like many no-churn recipes. Instead, richness comes from egg yolks and cream cheese, yielding a velvety, cheesecake-like texture.
Ice cream machines are relatively affordable and a great investment if you bake at home or love making frozen treats. Homemade ice cream uses simple, natural ingredients with no preservatives and delivers far superior flavor and texture compared to most store-bought options.
Don’t be intimidated by the six egg yolks in the base — the whites can be saved for scrambled eggs, an omelet, or meringues. Because the base contains eggs, it’s gently cooked to a safe temperature and then must be chilled thoroughly before churning. The longest part of the process is waiting for the base to cool, but the result is well worth it.
Cherry-Bourbon Ice Cream
The bourbon cherry reduction is one of the highlights of this recipe. If fresh cherries are available, use them for the best flavor; if not, frozen cherries work well as a substitute.
To make the reduction, combine pitted cherries, a little granulated sugar, and strained lemon juice in a medium saucepan over medium heat. Simmer until the mixture thickens and becomes syrupy, about 30–45 minutes. The cherries will break down as they cook — you can leave them mostly intact or mash them slightly with the back of a spoon for smaller pieces.
Stir in the bourbon off the heat near the end of cooking to preserve its flavor. If you prefer to avoid alcohol, omit the bourbon and let the cherries shine on their own.
Topping it off
The graham cracker crumble is made by combining broken graham crackers with packed brown sugar and browned butter. Browning the butter adds a toasty, nutty depth that elevates the crumble and gives a lovely contrast to the creamy ice cream.
After churning, layer half the ice cream in a loaf pan, spoon dollops of bourbon cherry reduction on top, and gently swirl with a knife. Repeat with the remaining ice cream and cherries, then freeze the loaf until firm. Just before serving, sprinkle with graham cracker crumble and, if you like, extra cherry reduction.
Can I substitute the fresh cherries in this recipe?
Yes. If fresh cherries aren’t available, use frozen cherries in equal amounts. Canned cherry pie filling or cherry jam can also be substituted in a pinch, though the texture and sweetness will vary.
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Looking for more ice cream recipes? Try these variations for more homemade frozen treats.
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Bourbon Cherry Cheesecake Ice Cream
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25 minutes
40 minutes
1 hour 5 minutes
Ingredients
Bourbon Cherry Reduction
- 1 pound Bing cherries, pitted
- 1/4 cup granulated sugar
- 1 large lemon, juiced and strained
- 2–3 tablespoons bourbon
Cheesecake Ice Cream
- 2 cups heavy cream
- 2/3 cup granulated sugar
- 1/8 teaspoon fine sea salt
- 6 large egg yolks
- 8 ounces cream cheese, cut into small pieces and at room temperature
- 2 teaspoons vanilla extract
Graham Cracker Crumble
- 1/3 stick unsalted butter
- 4 sheets graham crackers, broken into small pieces
- 2 teaspoons packed brown sugar
- Pinch of salt
Instructions
Make Bourbon Cherry Reduction
- Combine cherries, sugar, and lemon juice in a large saucepan and bring to a low simmer over medium-low heat.
- Cook gently until thick and syrupy, about 30–45 minutes.
- Remove from heat, stir in bourbon, and cool completely before transferring to an airtight container. Refrigerate until ready to use.
Make Cheesecake Ice Cream
- In a small pot, simmer the heavy cream, sugar, and salt until the sugar dissolves, about 5 minutes. Remove from heat.
- Whisk the egg yolks in a separate bowl. Slowly whisk about a third of the hot cream into the yolks to temper them, then whisk the yolk mixture back into the pot.
- Return to medium-low heat, add vanilla, and cook gently until the custard thickens enough to coat the back of a spoon (about 170°F / 77°C).
- Whisk in the cream cheese until smooth, then strain the mixture through a fine-mesh sieve into a bowl and cool to room temperature.
- Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to the manufacturer’s instructions.
- To assemble, pour half the churned ice cream into a loaf pan, add dollops of bourbon cherry reduction, and swirl with a knife. Repeat with the remaining ice cream and cherries, then freeze until firm (at least 4 hours).
Make Graham Cracker Topping
- In a small saucepan over medium-low heat, melt the butter and cook 5–7 minutes until golden brown. Remove from heat and set aside.
- In a bowl, combine broken graham crackers, brown sugar, and a pinch of salt. Pour in the browned butter and mix until the crumbs are evenly coated. Let cool before using.
- Scoop ice cream and top with graham cracker crumble and extra bourbon cherry reduction if desired.
Notes
- Store the ice cream in the freezer and keep the graham cracker crumble in an airtight container in the fridge until ready to serve.
- Extra cherry reduction will keep in the fridge for up to 7 days.
- The chilled ice cream base can be made up to 3 days ahead and stored in the refrigerator until ready to churn.
- Fresh cherries may be substituted with frozen cherries, canned pie filling, or jam.
- Ice cream base adapted from The New York Times Master Ice Cream Recipe.
Nutrition
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