No-Churn Cherry Cheesecake Ice Cream
No-Churn Cherry Cheesecake Ice Cream combines the rich creaminess of cheesecake with the bright, luscious flavor of cherries. This easy-to-make dessert requires no ice cream maker and uses simple ingredients to create a smooth, dreamy treat perfect for any occasion, from summer gatherings to cozy nights in.
- Author: Mary
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Churn Freezing
- Cuisine: American
- Diet: Gluten Free
Base Ingredients
- 2 cups heavy cream, chilled
- 8 oz cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
Flavor and Add-ins
- 1 cup cherry pie filling or 1 cup fresh pitted cherries
- 1 tablespoon lemon juice (optional)
- Prepare the Cream Cheese Base: Beat the softened cream cheese in a large bowl until smooth and creamy, ensuring there are no lumps for a perfect cheesecake texture.
- Whip the Heavy Cream: In a separate bowl, whip the heavy cream until stiff peaks form to create a light, fluffy texture.
- Combine Sweetened Condensed Milk and Vanilla: Gently fold the sweetened condensed milk and vanilla extract into the softened cream cheese mixture to add sweetness and depth of flavor.
- Fold in the Whipped Cream: Carefully fold the whipped cream into the cream cheese mixture, retaining as much air as possible for a bright, soft ice cream consistency.
- Add the Cherries: Gently fold in cherry pie filling or fresh pitted cherries, distributing them evenly while keeping chunks intact for texture.
- Freeze Until Firm: Transfer the mixture to a freezer-safe container, spread evenly, cover tightly, and freeze for at least 6 hours or overnight until firm and scoopable.
Notes
- Soften cream cheese fully before mixing to avoid lumps.
- Fold whipped cream gently to preserve airiness.
- Use high-quality fresh or preserved cherries for best flavor.
- Cover tightly before freezing to prevent ice crystals.
- Allow ice cream to sit 5-10 minutes at room temperature before scooping for easier serving.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 300
- Sugar: 28g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: no-churn ice cream, cherry cheesecake, no ice cream maker, easy dessert, summer dessert, cherry ice cream, cheesecake ice cream