If you are making graham crackers, I suggest making them ahead of time or just break your favorite gluten-free graham crackers into pieces.

For the Cherry Sauce

• Combine the pitted cherries, water, ¼ cup sugar, lemon juice and zest into a medium saucepan.
• Allow the cherries to cook over medium heat until they start to break down, and the liquid begins to thicken. You might need to help break the cherries up with a potato masher.
• Allow the sauce to cool while you make the ice cream base.

Cheesecake Ice Cream

• Bring the cream cheese to room temperature.
• Combine all the base ingredients, whole milk, heavy cream, cream cheese, and 1 cup sugar in a food processor or blender and blend until smooth.
• Place the mixture into the fridge to allow it to cool about 4 hours. You do not want to proceed until the mixture is cool.

To Make Cherry Cheesecake Ice Cream

In an Ice Cream Maker

• Process the cheesecake ice cream base in an ice cream maker until the cheesecake ice cream is almost set.
• Sprinkle in the graham crackers and cherry sauce until it is swirled in.
• Transfer the ice cream to a freezer-safe container until solid.

For No-Churn

• Layer the ice cream base, cherry sauce, and graham cracker pieces into a freezer-safe container
• Line the top with plastic wrap touching the surface and freeze until solid, usually overnight.