Hey y'all! If you love silky cheesecake, juicy cherries, and the cooling bliss of ice cream, you're going to flip for these Cherry Cheesecake Ice Cream Sandwiches. They deliver tangy creaminess, sweet-tart cherry swirls, and crunchy graham cookie edges in every frosty bite—perfect for barbecues, birthday parties, or just a sunny afternoon pick-me-up. Let's get cooking!
Yield: 12 sandwiches (about 3.5–4 oz each)
Prep Time: 25 minutes
Bake Time: 10–12 minutes
Chill/Churn Time: 50 minutes (30 min chill + 18–22 min churn)
Freeze Time: 4 hours firm + 1 hour set
Total Time: about 5 hours 30 minutes (mostly inactive)
Why You'll Love This Cherry Cheesecake Ice Cream Sandwiches.
- Classic cheesecake flavor meets cherry pie bliss in a hand-held frozen treat.
- Graham cookie shells bake up crisp at the edges and tender in the center for perfect texture contrast.
- Make-ahead friendly—assemble, freeze, and serve when you’re ready.
- Easy, egg-free Philadelphia-style cheesecake ice cream churns up rich and creamy.
- Simple swaps let you go no-bake, gluten-free, or chocolate-cherry without fuss.
Ingredients for Cherry Cheesecake Ice Cream Sandwiches.
Graham Cookie Shells
- ½ cup (113 g) unsalted butter, softened
- ½ cup (100 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- 1 ½ teaspoons pure vanilla extract
- 1 ¼ cups (150 g) all-purpose flour
- ¾ cup (75 g) fine graham cracker crumbs
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
Cheesecake Ice Cream Base
- 8 ounces (226 g) full-fat cream cheese, room temperature
- 2 cups (480 ml) heavy cream, cold
- 1 cup (240 ml) whole milk, cold
- ¾ cup (150 g) granulated sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- ¼ teaspoon fine sea salt
Cherry Swirl & Assembly
- 1 ½ cups (360 g) cherry pie filling, roughly chopped (or cherry compote)
- ¼ teaspoon almond extract (optional)
- ½ cup (85 g) mini chocolate chips or crushed freeze-dried cherries for edges (optional)
How to Make Cherry Cheesecake Ice Cream Sandwiches.
Step 1: Bake the Graham Cookie Shells for Cheesecake Ice Cream Sandwiches
- Preheat the oven to 350°F (177°C). Line 2 baking sheets with parchment paper.
- Cream the butter, brown sugar, and granulated sugar in a bowl with a hand mixer for 2 minutes until light and fluffy.
- Beat in the egg and vanilla until smooth, about 30 seconds.
- Whisk the flour, graham crumbs, baking powder, baking soda, and salt in a separate bowl. Add to the wet ingredients and mix on low just until combined.
- Scoop 1 ½-tablespoon portions (about 30 g) onto the sheets, spacing 2 inches apart. Lightly flatten to about 2 ¼ inches wide for even sandwiches.
- Bake 10–12 minutes until edges are set and lightly golden. Cool on the sheet 5 minutes, then transfer to a rack to cool completely (20 minutes). You’ll need 24 cookies.
Step 2: Make the Cheesecake Ice Cream
- In a blender or mixing bowl, beat the cream cheese and sugar until very smooth and lump-free, about 1 minute.
- Add the milk, heavy cream, vanilla, lemon zest, lemon juice, and salt; blend 30–45 seconds. Chill the mixture 30 minutes until cold (about 40°F/4°C) for best churn.
- Churn in an ice cream maker per manufacturer’s directions, 18–22 minutes, until it reaches soft-serve consistency.
Step 3: Add the Cherry Swirl
- Stir the almond extract into the chopped cherry pie filling if using.
- Fold the cherry mixture into the churned cheesecake ice cream with 2–3 gentle folds to create visible streaks—don’t overmix.
Step 4: Pan, Freeze, and Cut for Cherry Cheesecake Ice Cream Sandwiches.
- Line a 9x9-inch (23x23 cm) pan with parchment, leaving overhang. Spread the ice cream in an even ¾-inch layer. Freeze until firm, about 4 hours.
- Use the parchment to lift out the slab. Cut into 12 squares or punch out 12 rounds with a 2 ¼–2 ½-inch cutter.
Step 5: Assemble the Cherry Cheesecake Ice Cream Sandwiches.
- Place one cookie bottom-side up. Top with a slab piece or a #16 scoop (about ¼ cup) of ice cream. Cap with a second cookie and press gently to spread to the edges.
- Roll edges in mini chocolate chips or crushed freeze-dried cherries if desired.
- Freeze on a parchment-lined sheet until set, about 1 hour, then wrap individually.
Notes for the Best Cherry Cheesecake Ice Cream Sandwiches.
- Measure flour accurately to avoid tough cookies; spoon and level or use a scale for precision (see King Arthur Baking’s guide: how to measure by weight).
- For a clean cherry swirl, fold just 2–3 times—overmixing tints the whole batch pink and mutes the ribbon effect.
- Pre-chill your mixing bowl and ice cream base; colder starting temps yield smaller ice crystals and creamier texture (great overview from Serious Eats: how to make ice cream).
Variations: Fun Spins on Cheesecake Ice Cream Sandwiches
- No-Bake Shortcut: Skip baking and use square graham crackers or store-bought vanilla wafers; assemble and freeze as directed.
- Chocolate-Cherry Dream: Add 2 tablespoons Dutch-process cocoa to the cookie dry mix and swap mini chips on the edges for shaved dark chocolate.
- Gluten-Free: Use certified gluten-free graham crackers for crumbs and a 1:1 gluten-free flour blend for cookies; bake 1–2 minutes less and watch edges closely.
Required Equipment for Cherry Cheesecake Ice Cream Sandwiches.
- Ice cream maker
- Stand mixer or hand mixer (or blender)
- 2 baking sheets + parchment paper
- Mixing bowls, whisk, rubber spatula
- Cookie scoop (#40 for dough, #16 for ice cream) or 2 spoons
- 9x9-inch pan and parchment for freezing slab
- Offset spatula and round cutter (optional)
Storage for Cherry Cheesecake Ice Cream Sandwiches.
Wrap each sandwich in parchment and plastic wrap, then place in an airtight container or freezer bag. Store at 0°F (-18°C) for up to 2 months. For best texture, let sandwiches sit at room temperature 5–10 minutes before serving. Avoid repeated thaw/refreeze cycles for optimal quality (more on freezer storage from the USDA: cold storage guide).
Serving & Pairings for Cherry Cheesecake Ice Cream Sandwiches.
- Drizzle with warm hot fudge or cherry syrup and a sprinkle of toasted sliced almonds.
- Pair with espresso, cold brew, or sparkling water with a lemon twist.
- For celebrations, serve with a chilled glass of sparkling rosé or cherry lemonade.
Pro Tips for Cherry Cheesecake Ice Cream Sandwiches.
- Cookie insurance: Don’t overbake—pull when edges are just golden; carryover heat finishes the center for a tender bite.
- Chocolate barrier: Brush a thin layer of melted dark chocolate on the cookie interiors and chill 5 minutes before assembly to keep cookies crisp.
- Keep it cold: Freeze your cookie sheet and pre-chill the ice cream slab for cleaner assembly and slower melt (more science-backed technique here: ice cream science tips).
FAQs: Cherry Cheesecake Ice Cream Sandwiches.
Can I make these without an ice cream maker?
Yes! Whip 2 cups cold heavy cream to soft peaks (2–3 minutes). Separately beat 8 oz cream cheese with 1 can (14 oz/396 g) sweetened condensed milk, vanilla, lemon zest/juice, and salt until smooth. Fold the whipped cream into the cream cheese mixture, swirl in cherries, spread in the pan, and freeze 6 hours before assembling.
Can I use fresh or frozen cherries instead of pie filling?
Absolutely. Simmer 2 cups pitted cherries with ⅓ cup sugar and 1 tablespoon lemon juice over medium heat for 5–7 minutes until syrupy. Cool completely before swirling.
How do I keep the cookies from getting soggy?
Let cookies cool fully, use the chocolate barrier tip, and rewrap tightly after serving. Assemble quickly and refreeze on a sheet tray to set before storage.