Cherry Crisp Ice Cream

Cherry Crisp Ice Cream at The Dessert Chronicles

It’s almost August and it’s about time an ice cream recipe appeared on this blog! Ice cream is surprisingly not on the top of my list of favorite desserts, but on a hot summer day I definitely find myself craving it. This flavor is out of this world and totally has me hooked. I somehow keep finding myself at the freezer with a spoon in my hand night after night. Seriously dangerous!

Cherry Crisp Ice Cream at The Dessert Chronicles

This recipe is from Jeni’s Ice Cream, based in Ohio. I have seen Jeni’s name everywhere lately and after trying this flavor, I can understand why. What is more brilliant than combining cherry crisp and ice cream together into one dessert?! The cherries are roasted in the oven with just a bit of sugar and a buttery crisp streusel topping takes things over the top. Both components are then swirled into a vanilla ice cream base that is heavenly on its own. The crisp oat topping maintains its crunch even once added to the ice cream, leading to absolute perfection in every bite. If you closed your eyes, you would 100% believe you were eating cherry crisp with ice cream on top!

Cherry Crisp Ice Cream at The Dessert Chronicles

I used the Kitchenaid mixer ice cream attachment to make this and it was surprisingly simple. I recommend making all of the components the night before and then actually churning and freezing the ice cream the next day, since the vanilla base is best cooled overnight. If you don’t have an ice cream maker, you may be able to find Jeni’s in a store near you. I originally wanted to pair this ice cream with oatmeal cookies to make ice cream sandwiches, but I ended up making waffles cones instead. What, doesn’t everyone own a waffle cone maker?? As we enter our last month of summer, it is definitely time to indulge in a bit more ice cream, and there is no better way to start than with this unbelievable flavor.


Cherry Crisp Ice Cream



8 Tbsp. unsalted butter, cut into small pieces

3/4 cup all-purpose flour

1/4 cup plus 2 Tbsp. light brown sugar, packed

1/4 tsp. kosher salt

Dash of ground cinnamon

3/4 cup old-fashioned rolled oats


2 cups fresh cherries, pitted and halved

2 Tbsp. granulated sugar

Ice Cream Base

2 cups whole milk, divided

1 Tbsp. + 1 tsp. cornstarch

3 Tbsp. cream cheese, softened

pinch of sea salt

1 1/4 cups heavy cream

2/3 cup granulated sugar

2 Tbsp. light corn syrup

1 vanilla bean, split



Preheat oven to 350 degrees F. In a medium bowl, combine all of the ingredients for the streusel, except for the oats. Use a pastry blender or two forks to blend the butter with the other ingredients. When the mixture is crumbly, add the oats. Spread the mixture out in an even layer on a baking sheet lined with parchment paper. Bake, stirring occasionally, about 25-30 minutes, until mixture is light brown. Let cool and then freeze until ready to use.

To make the cherries, preheat the oven to 450 degrees F. Combine the cherries and the sugar and spread onto a baking sheet. Bake for 10 minutes, or until the cherries release their juices. Let cool and then refrigerate until ready to use.

For the ice cream, combine 2 tablespoons of the milk with the cornstarch in a small bowl. In a medium bowl, combine the cream cheese and salt until smooth. Combine the remaining 1 3/4 cups plus 2 tablespoons of milk, cream, sugar, corn syrup, the seeds scraped from the vanilla bean and the vanilla pod in a medium saucepan. 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 slurry. Return to the heat and bring back to a boil. Stir until slightly thickened, about 1 minute.

Whisk the milk mixture into the cream cheese until smooth. Transfer mixture to refrigerator to chill thoroughly before churning (several hours to overnight). Once chilled, remove vanilla pod and freeze in an ice cream maker according to manufacturer’s instructions. Then layer the ice cream with the cherries and streusel in a storage container or loaf pan. Cover and freeze until solid, at least 4 hours. (Note: You do not need all of the streusel for the ice cream. I used about 3/4 of it and saved the rest to top the ice cream with later.)

Source: Adapted from Jeni’s Splended Ice Creams at Home as seen on Annie’s Eats






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