Cherry Crisp Ice Cream
This Cherry Crisp Ice Cream is my new summer favorite. Roasted cherries and a sweet, crumbly crisp streusel are mixed into a creamy vanilla ice cream base. It’s SO good!
Homemade ice cream is such a treat, especially in the summertime. This summer, being home with my two kids, I haven’t had a whole lot of time to make ice cream. Instead, I’ve been running to swimming lessons, playing at the park, and visiting the library for story time, magic shows, and sing-alongs. Not a bad way to pass the days at all. 🙂
When I realized that it was almost July and I hadn’t used my ice cream maker in months, I decided I needed to make some time for ice cream-making. I spent a Saturday morning making this Cherry Crisp Ice Cream and it was well worth the time spent!
There are three components to this ice cream, and each is delicious on its own. Put them together, and you have one of the best ice creams ever. The ice cream base is egg-free, but still so thick and creamy. I prefer ice creams without eggs, because they aren’t overwhelmingly rich, and they are usually easier to make.
Mixed into the ice cream are sweet, roasted cherries, and a crisp streusel. The crisp streusel in this ice cream is amazing. Really, even if you don’t make this ice cream, you should make some of the streusel just so you can sprinkle it on top of other ice creams. Or eat it by the handful. It is that good.
Fresh cherries are so delicious right now, and I loved the roasted cherries in this ice cream. I used my cherry pitter to make quick work of pitting the cherries, because who wants to do that by hand?
Other berries would work well in this ice cream, too. I think blueberries would be especially good. If you choose to use other berries, just watch them carefully as you may have to adjust the roasting time.
- ¾ cup all-purpose flour
- ¼ cup plus 2 tbsp. packed light brown sugar
- ¼ tsp. kosher salt
- ¼ tsp. cinnamon
- 8 tbsp. (1 stick) cold unsalted butter, cut into small cubes
- ¾ cup old-fashioned rolled oats
- 2 cups fresh cherries, pitted and halved
- 2 tbsp. granulated sugar
- 2 cups whole milk, divided
- 1 tbsp. plus 1 tsp. cornstarch
- 3 tbsp. cream cheese, softened
- pinch of fine sea salt
- 1 ¼ cups heavy cream
- ⅔ cup granulated sugar
- 1 vanilla bean
- Preheat oven to 350 degrees F. In a medium bowl, combine flour, brown sugar, salt, and cinnamon. Add butter cubes and use your fingers or a pastry blender to rub the dry ingredients into the butter until the mixture is crumbly and resembles coarse sand. Stir in the oats until well combined. Spread the mixture in an even layer on a parchment-lined baking sheet. Break into small clumps and bake, stirring occasionally, until the mixture is brown and crisp, about 25-30 minutes total. Let cool on the baking sheet and then freeze until ready to use.
- Preheat oven to 450 degrees F. Combine the cherries and sugar in a bowl and toss well to combine. Place the cherries on a baking sheet and roast for 10 minutes, until they begin to release their juices. Remove the pan from the oven and let the cherries cool. Refrigerate until ready to use.
- Combine 2 tbsp. of the milk with the cornstarch in a small bowl and whisk until smooth. In a medium bowl, stir together the softened cream cheese and salt until smooth. Combine the remaining milk, cream, and sugar in a medium saucepan. Split the vanilla bean lengthwise and scrape the seeds out of the bean using a small paring knife. Add the seeds and vanilla bean pod to the pot.
- Bring the mixture to a rolling boil over medium-high heat and boil for 4 minutes. Remove from the heat and whisk in the cornstarch mixture. Return to the heat, bring back to a boil, and stir with a spatula until slightly thickened, about 1 minute.
- Whisk the hot milk mixture into the bowl with the cream cheese until smooth. (At this point, I couldn't get my mixture completely smooth by whisking, so I strained it through a fine-mesh strainer.) Transfer the mixture to the refrigerator to chill thoroughly before churning. (You can speed the chilling process up by placing the bowl into a larger bowl with an ice bath and stirring until chilled, if desired.)
- Remove the vanilla bean pod. Freeze the chilled mixture in an ice cream maker according to the manufacturer’s instructions. Layer the ice cream into a storage container with the cherries and a generous amount of the crisp streusel. Cover and freeze until firm, at least 4 hours.
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