Cherry Base:⁠

• 2 cups fresh cherries, pitted ⁠
• 1 cup brown sugar ⁠
• 3 tablespoons lemon, juiced⁠
• 1 tablespoon cornstarch⁠
• 1 teaspoon vanilla bean paste⁠

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Ice Cream:⁠

• 4 ounces cream cheese, room temperature ⁠
• 4 ounces double cream Amarena cherry goat cheese, room temperature ⁠
• 1 (14 oz) can sweetened condensed milk ⁠
• 1 teaspoon vanilla bean paste⁠
• 2 cups heavy whipping cream, whipped to stiff peaks⁠
• 3/4 cup gluten free shortbread cookies ⁠

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For the cherries:⁠

1. Add cherries, brown sugar, lemon juice, cornstarch, and vanilla bean paste to a medium sized pot and bring to boil over medium high heat.⁠
2. Bring to a boil and then simmer for additional 5-7 minutes until juices have released, cherries have softened and sauce has thickened a little.⁠
3. Add 1 tablespoon cornstarch to 2 tablespoons of water and mix to make a slurry. Then add to the cherries mixture while whisking and bring to a boil. Boil for 1 minute.⁠
4. Remove cherries from heat and allow them to cool then place in refrigerator for 1 hour to completely cool them down.⁠

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For the Ice Cream:⁠

1. Add room temperature cream cheese and goat cheese to bowl and mix.⁠
2. Whisk in sweetened condensed milk and vanilla extract and mix until completely smooth.⁠
3. In a stand mixer whip heavy cream until stiff peaks.⁠
4. Fold whipped cream into goat cheese mixture using a spatula.⁠
5. Once whipped cream is folded in, carefully fold cherries into batter only folding 3-4 times just until the cherries have distinctly swirled through batter (don’t over fold the cherries because you will turn the entire ice cream mixture red).⁠
6. Add gluten free shortbread cookies to a zip block bag. Hit until they crumble.⁠
7. To freeze, alternate adding ice cream mixture and shortbread cookies to freezer safe containers. Freeze for at least 5-7 hours then serve.

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