Chill the Tart Cherry Ribbonette to 40º F. prior to use.
Add the Cheesecake Base to the ice cream mix in the freezer and freeze.
As the ice cream is being filled into the containers, sprinkle in the Graham Crunch and swirl in the Tart Cherry Ribbonette, turning the container occasionally to achieve uniform distribution of the ice cream, the crunch and the ribbonette.
Note: A three-gallon container of ice cream requires 7 ounces of Graham Crunch and 26 fluid ounces of Tart Cherry Ribbonette.
Storage: To insure maximum freshness, store the Graham Crunch in the freezer.