‘Cheesecake and Cinnamon’ is such a lovely combination together. Can I tell you, when I decided to make cheesecake ice cream, the idea to add the cinnamon in, came when was making these delicious Rustic Cherry Crescent Pies. Glad I did! Together it tasted like refried ice cream, and it was OBNOXIOUS!! (As if cheesecake and cinnamon wasn’t heaven enough?!)
I had cherry pie filling left over from making the Rustic Cherry Crescent Pies, so I scooped up some creamy Cinnamon Cheesecake Ice Cream and dropped spoonfuls of tart Cherry Pie Filling ‘love’ on top and just stared in wonderment, licking my lips as it pulled me in with it’s super powers. *Drool.*
And then I did one more OBNOXIOUS thing (imagine that?) after I snapped out of my wonderment stage, and started polishing off the cheesecake and cherry combination slowly, savoring every last bite.
However, it did not end there!
I did the ABSURD this time! I added the cherry filling to the rest of my Cinnamon Cherry Cheesecake Ice Cream and swirled it together. Clouds of ice cream creaminess swaddled with luscious cherries, looking all dreamy and so tempting. I thought I was done, but NOOOOoooOO! A couple more spoonfuls, slowly savoring some more ABSURDNESS. *Drool.*
I’m not even going to apologize. This is pure happiness!
This recipe was slightly modified from ‘Cherry Cheesecake Ice Cream’, Add A Pinch! xoxo
Make this today – It’s super easy! Here’s the recipe!
- 2 cups heavy cream
- 1 cup vanilla almond milk (or whatever milk you want)
- 1¼ cups granulated sugar
- 1 package (8 oz.) reduced cream cheese, cut in to large chunks (use regular cream cheese if you want)
- 2 teaspoons vanilla
- 2 teaspoons cinnamon
- Pinch of salt
- Cherry Pie Filling for topping (or which ever pie filling you want)
- Combine cream, milk, sugar, cinnamon and cream cheese in a medium saucepan over medium-low heat whisking together frequently until sugar has dissolved and cream cheese has infused and melted into cream mixture.
- Remove from heat add vanilla, and salt.
- Pour into an airtight container and chill in the refrigerator for several hours or overnight.
- When frozen, scoop a couple of scoops out and top with cherries. Enjoy!