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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Cherry Crisp Ice Cream Cooking View

One of the many things I love about food is the seemingly never-ending wealth of possibility.  Like with any artistic medium, each person can come up with their own interpretation or idea for a new dish.  It is always such fun to come across different or unexpected ways to use classic flavors.  Jeni Britton Bauer of Jeni’s Ice Creams smashing success is one such culinary mind who does this incredibly well.  I had the privilege of hearing her speak at an event I attended last summer and it was fascinating and inspiring to hear the story of her business, how it started from next to nothing and eventually grew into the awesomeness that it is today.  I’m telling you, this woman is brimming with excellent ideas.

Recently I was paging through her ice cream book and came across a little footnote that suggested a berry crisp ice cream.  I was so on it.  Essentially, this is a deconstructed or rearranged crisp a la mode.  Instead of serving the usual fruit crisp alongside ice cream, it is mixed right in.  In this case I opted for cherries because they are clearly the best, but other fruits would work as well.  The crumble topping that is mixed in is absolutely to die for – a perfect salty sweet combo that continues to stay crisp even after it is mixed into the ice cream.  I can’t tell you how glad I am that someone thought of this. It is genius, just like Jeni.

Cherry Crisp Ice Cream
Yield: about 1 quart

Ingredients

For the crisp streusel:

  • 4 oz. (8 tbsp.) cold unsalted butter, cut into small pieces
  • ¾ cup all-purpose flour
  • ¼ cup plus 2 tbsp. packed light brown sugar
  • ¼ tsp. kosher salt
  • Dash of ground cinnamon
  • ¾ cups old-fashioned rolls oats

For the cherries: 

  • 2 cups fresh cherries, pitted and halved
  • 2 tbsp. granulated sugar

For the ice cream: 

  • 2 cups whole milk, divided
  • 1 tbsp. plus 1 tsp. cornstarch
  • 3 tbsp. cream cheese, softened
  • Pinch of fine sea salt
  • 1¼ cups heavy cream
  • 2/3 cup granulated sugar
  • 2 tbsp. light corn syrup
  • 1 vanilla bean, split
Cooking View

Directions

  • To make the crisp streusel, preheat the oven to 350˚ F.  In a medium bowl, combine all ingredients except the oats.  Blend together by rubbing the dry ingredients into the butter with your fingertips. (You can also use a pastry blender or two forks if you prefer.) When the mixture is crumbly and resembles coarse sand, stir in the oats and mix well.  Spread the mixture out in an even layer on a baking sheet lined with a silpat or parchment paper. Break up into small clumps. Bake, stirring occasionally, until the mixture is browns and crisp, about 25-30 minutes total.  Remove from the oven and let cool. Freeze until ready to use.

  • To make the cherries, preheat the oven to 450˚ F.  Combine the cherries and the sugar in a small roasting pan and toss well to combine.  Roast the cherries for 10 minutes, or until they begin to release their juices.  Remove the pan from the oven and let the cherries cool. Refrigerate until ready to use.

  • To make the ice cream, combine 2 tablespoons of the milk with the cornstarch in small bowl and whisk to a smooth slurry. In a medium bowl, combine the cream cheese and salt and whisk until smooth.  Combine the remaining 1¾ 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, stirring with a spatula until slightly thickened, about 1 minute.

  • Whisk the hot milk mixture into the bowl with the cream cheese until smooth. Transfer the mixture to the refrigerator to chill thoroughly before churning. (Alternatively, you can place the bowl with the mixture into a larger bowl with an ice bath and stir until chilled.)

  • Remove the vanilla pod.  Once chilled, freeze in an ice cream maker according to the manufacturer’s instructions.  Layer the finished ice cream into a storage container with all of the cherries and a generous amount of the crisp streusel.  Cover and freeze until firm, at least 4 hours.

  • Notes: 

    • This makes more crisp streusel than you will need for the ice cream. You won’t be sad.  We like to sprinkle a bit of additional crisp over each serving of ice cream.
    • Other berries or fruits can work well here.  Raspberries and blueberries both should be lightly cooked similarly to the cherries, just so they are softened and begin to release their juices (though they may require less time than the cherries so keep a close eye on them.)

Source

  • Amelia

    I am head over heels for Jenis ice creams! Yes, her bramble berry crisp ice cream is to die for. The crisp does stay crispy too. This variation with cherries sounds so good! One of my favorite childhood desserts was grandmas cherry cobbler with vanilla ice cream. Hot cold combo. Mmm!

  • Amelia

    I am head over heels for Jenis ice creams! Yes, her bramble berry crisp ice cream is to die for. The crisp does stay crispy too. This variation with cherries sounds so good! One of my favorite childhood desserts was grandmas cherry cobbler with vanilla ice cream. Hot cold combo. Mmm!

  • http://www.portuguesegirlcooks.com/ Jessica |Portuguese Girl Cooks

    Love this variation with cherries. I must make this today!

  • http://www.portuguesegirlcooks.com/ Jessica |Portuguese Girl Cooks

    Love this variation with cherries. I must make this today!

  • http://www.foodpleasureandhealth.com/ Dixya Bhattarai RD

    you cant go wrong with cherries around this time of the year,,but i simply hate pitting them :(

  • http://www.foodpleasureandhealth.com/ Dixya Bhattarai RD

    you cant go wrong with cherries around this time of the year,,but i simply hate pitting them :(

  • Shari

    Just when I thought I had a weekend of no churning lol. I will be making this, this weekend. I made your dreamy creamy strawberry ice cream yesterday and even though I have never like strawberry ice cream, I HAVE BEEN CONVERTED lol!

  • Shari

    Just when I thought I had a weekend of no churning lol. I will be making this, this weekend. I made your dreamy creamy strawberry ice cream yesterday and even though I have never like strawberry ice cream, I HAVE BEEN CONVERTED lol!

  • http://kristineskitchenblog.com/ Kristine @ Kristine’s Kitchen

    Can you believe I haven’t made homemade ice cream yet this year? That needs to change, and soon! I love this cherry crisp ice cream – such a fabulous idea!

  • http://kristineskitchenblog.com/ Kristine @ Kristine’s Kitchen

    Can you believe I haven’t made homemade ice cream yet this year? That needs to change, and soon! I love this cherry crisp ice cream – such a fabulous idea!

  • Meghan B.

    I am loving cherry season so I am adding this recipe to the pile for this summer! Pinned!

  • Meghan B.

    I am loving cherry season so I am adding this recipe to the pile for this summer! Pinned!

  • annieseats

    Dang girl! You need to get on that stat!

  • annieseats

    Do you have a cherry pitter? It makes very short work of that job.

  • annieseats

    Dang girl! You need to get on that stat!

  • annieseats

    Do you have a cherry pitter? It makes very short work of that job.

  • Melissa

    This looks delicious! I have a question for you about Jeni’s recipes — I used to live in Nashville and had her ice cream from her actual store. Since moving I’ve bought her ice cream from Whole Foods, and something tasted off about it. So I read about her ice cream (the particular one I was eating was her berry lavender one) and I found out that many of her ice creams are egg-based. And then I realized that was the flavor that seemed off to me. I had her lavender ice cream from her store and never noticed the strange flavor. BUT I don’t see egg in your recipe above. So do you know if her ice creams are egg-based? And if so, are eggs added to her homemade ice cream recipes and not to her actual in-store recipes? I would love to get her book and experiment making my own ice cream, but not if they end up tasting funky with the egg flavor. Just thought I’d check with you, the expert!

  • Melissa

    This looks delicious! I have a question for you about Jeni’s recipes — I used to live in Nashville and had her ice cream from her actual store. Since moving I’ve bought her ice cream from Whole Foods, and something tasted off about it. So I read about her ice cream (the particular one I was eating was her berry lavender one) and I found out that many of her ice creams are egg-based. And then I realized that was the flavor that seemed off to me. I had her lavender ice cream from her store and never noticed the strange flavor. BUT I don’t see egg in your recipe above. So do you know if her ice creams are egg-based? And if so, are eggs added to her homemade ice cream recipes and not to her actual in-store recipes? I would love to get her book and experiment making my own ice cream, but not if they end up tasting funky with the egg flavor. Just thought I’d check with you, the expert!

  • annieseats

    Actually, I believe most or all of her ice creams are eggless. They are sometimes termed “hard body” ice creams. She uses a cornstarch thickening method which gives them a smooth texture and a nice mouth feel.

    I have made many egg-based (AKA custard based) ice creams though, and have never noticed a flavor specifically due to the eggs. I adore them, in fact. I’m thinking it was something about that particular flavor that you tried that was funky and not the base of the ice cream in general.

  • annieseats

    Actually, I believe most or all of her ice creams are eggless. They are sometimes termed “hard body” ice creams. She uses a cornstarch thickening method which gives them a smooth texture and a nice mouth feel.

    I have made many egg-based (AKA custard based) ice creams though, and have never noticed a flavor specifically due to the eggs. I adore them, in fact. I’m thinking it was something about that particular flavor that you tried that was funky and not the base of the ice cream in general.

  • http://realfoodbydad.com/ realfoodbydad

    Love the flavoring of this, and those oats to give it a little crunch is genius!

  • http://realfoodbydad.com/ realfoodbydad

    Love the flavoring of this, and those oats to give it a little crunch is genius!

  • http://www.littlemrsmaffett.com Courtney Maffett

    My husband is a cherry fanatic! Can’t wait to try this!

  • http://philosophyandcake.blogspot.com BabyJune

    Oh my gosh that sounds amazing! Cherry crisp + ice cream = pure bliss. :)

  • Annie @ Annie’s Cooking Lab

    Looks delicious! I have her ice cream book too and have this page bookmarked, might need to try it soon!

  • GoodRockinDaddy .

    Why must the salt be kosher ?

  • Leslie Brown

    Can’t wait to try, did you use tart or sweet cherries?

  • Holly Drainer

    Did you use sour or Bing cherries? Looks fantastic!

  • Holly Drainer

    Did you use sour or Bing cherries? Looks fantastic!

  • Annie

    Are these sour cherries or sweet cherries?

  • Annie

    Are these sour cherries or sweet cherries?

  • http://kristineskitchenblog.com/ Kristine @ Kristine’s Kitchen

    I did!!! I made this ice cream today and it is amazing! The crisp streusel was my favorite part – it is SO good and stays crisp in the ice cream. This ice cream is a new favorite with my whole family and I know I’ll make it again and again. Thanks for another great recipe, Annie!

  • http://kristineskitchenblog.com/ Kristine @ Kristine’s Kitchen

    I did!!! I made this ice cream today and it is amazing! The crisp streusel was my favorite part – it is SO good and stays crisp in the ice cream. This ice cream is a new favorite with my whole family and I know I’ll make it again and again. Thanks for another great recipe, Annie!

  • Erin

    I love cherries and this sounds awesome! What kind of cherries did you use?

  • Erin

    I love cherries and this sounds awesome! What kind of cherries did you use?

  • Hannah

    I made this ice cream this past weekend and it was delicious! Definitely better frozen the next day as opposed to eating it right after freezing in the ice cream maker.

  • Hannah

    I made this ice cream this past weekend and it was delicious! Definitely better frozen the next day as opposed to eating it right after freezing in the ice cream maker.

  • annieseats

    I used sweet cherries.

  • annieseats

    Yay! So glad you enjoyed it :)

  • annieseats

    I used sweet.

  • annieseats

    I used sweet cherries.

  • annieseats

    Yay! So glad you enjoyed it :)

  • annieseats

    I used sweet.

  • annieseats

    I used sweet cherries.

  • annieseats

    I used sweet cherries.

  • annieseats

    I used sweet. Enjoy!

  • annieseats

    I used sweet. Enjoy!

  • annieseats

    I simply prefer it so I use it in most of my recipes.

  • annieseats

    I simply prefer it so I use it in most of my recipes.

  • Shari

    Made this and subbed with blueberries, very good and so creamy!

  • Shari

    Made this and subbed with blueberries, very good and so creamy!

  • Erin @ The Spiffy Cookie

    Holy cow that sounds good. I need to break out my ice cream maker again.

  • Erin @ The Spiffy Cookie

    Holy cow that sounds good. I need to break out my ice cream maker again.

  • Shari

    This ice cream was so creamy surprisingly since it is not a custard base, I used blueberries instead and it was pretty awesome, I love the crunch!

  • Shari

    This ice cream was so creamy surprisingly since it is not a custard base, I used blueberries instead and it was pretty awesome, I love the crunch!

  • Jelli

    Annie, you’re killing my bikini diet (chuckles.) Love the idea of transforming a dessert that you’d normally serve with ice cream INTO ice cream. Genius! Love the beautiful photos as usual too. I don’t know how you manage to juggle two little ones and this amazing blog- I know I certainly struggle with that. Way to go!

  • Demitria

    What cherry pitter do you use? I have been on the hunt for one because my son loves cherries, but pitting them by hand is horrendous!

  • annieseats
  • annieseats
  • Demitria

    Thank you!!

  • Demitria

    Thank you!!

  • http://joanne-eatswellwithothers.com/ Joanne (eats well with others)

    I turned Jeni’s crisp into berry crisp pancakes, but I still haven’t gotten the ice cream version out of my mind!! And now I must make it this weekend. Because how could I not.

  • http://joanne-eatswellwithothers.com/ Joanne (eats well with others)

    I turned Jeni’s crisp into berry crisp pancakes, but I still haven’t gotten the ice cream version out of my mind!! And now I must make it this weekend. Because how could I not.

  • http://www.onefootontheground.com Krystyna

    Made this for the 4th, and of course it was a hit! I almost didn’t want to share it. The streusal for this was the best I’ve had. My husband kept picking at it. Good thing it made extra! Thanks for the recipe!

  • Lexy

    Must give this a try. I’ve never worked with cherries…not even to make a pie…oh canned cherries yes but not fresh. I am curious as to what kind of cherries did you use….sour cherries, Bing cherries, local growers whatever kind they grow cherries? Thanks for any help.

  • annieseats

    Just regular sweet cherries. Enjoy!

  • annieseats

    Just regular sweet cherries. Enjoy!