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Cherry Cream Cheese Ice Cream | Magnolia Days

Cherry Cream Cheese Ice Cream

A recipe for Cherry Cream Cheese Ice Cream, made old-fashioned churned style with half-and-half, sugar, egg yolks, cream cheese, cherries, and vanilla.
Course Dessert
Cuisine American
Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Author Renee


  • 8 ounces cream cheese cubed and at room temperature
  • 2 teaspoons vanilla extract
  • 3 cups half-and-half
  • 1 cup granulated sugar
  • 3 egg yolks
  • 1 cup chopped cherries canned, jarred, or homemade cherries in syrup, drained


  1. Place the cream cheese cubes and vanilla in a large bowl.
  2. Whisk together half-and-half, sugar, and egg yolks in a saucepan. Cook over medium heat, stirring constantly, until mixture reaches 175 to 180 degrees Fahrenheit.
  3. Pour heated mixture through a strainer into the bowl with the cream cheese. Whisk until combined and smooth.
  4. Place plastic wrap directly on surface to prevent a skin from forming. Cool to room temperature then chill overnight.
  5. Pour mixture into an ice cream maker and freeze according to the manufacturer's instructions.
  6. Stir in chopped cherries. Transfer ice cream to a freezer safe container. Freeze for at least one hour before serving.

Recipe Notes

Time stated does not include cooling and chilling mixture overnight.