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Creamy No-Churn Cherry Cheesecake Ice Cream

creamy no-churn cherry cheesecake ice cream - featured image
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A luscious, no-churn cherry cheesecake ice cream that combines creamy texture with sweet cherry swirls, perfect for an easy homemade dessert without an ice cream machine.

Ingredients

Scale
  • 2 cups (480 ml) heavy whipping cream, chilled
  • 1 (14 oz) can (396 g) sweetened condensed milk
  • 8 oz (225 g) cream cheese, softened (full-fat recommended)
  • 1 teaspoon vanilla extract
  • 1 cup (150 g) fresh or frozen cherries, pitted and halved
  • 2 tablespoons (25 g) sugar
  • 1 tablespoon (15 ml) lemon juice
  • 1/2 cup (50 g) graham cracker crumbs

Instructions

  1. Prepare the Cherry Swirl: In a small saucepan, combine the pitted cherries, sugar, and lemon juice. Cook over medium heat for about 5-7 minutes, stirring occasionally, until the cherries soften and the mixture thickens slightly. Remove from heat and let cool completely.
  2. Whip the Cream: In a large mixing bowl, use an electric mixer to whip the chilled heavy cream until stiff peaks form, about 3-5 minutes. Avoid overbeating.
  3. Mix Cream Cheese and Condensed Milk: In a separate bowl, beat the softened cream cheese until smooth and creamy. Add the sweetened condensed milk and vanilla extract, mixing until fully combined and silky, about 2-3 minutes.
  4. Fold in Whipped Cream: Gently fold the whipped cream into the cream cheese mixture using a spatula, folding in thirds to keep the mixture light and airy.
  5. Layer the Ice Cream: In a freezer-safe container, spread half of the ice cream mixture evenly. Sprinkle half of the graham cracker crumbs over it, then drizzle half of the cherry swirl on top. Repeat with the remaining ice cream, graham crumbs, and cherry swirl. Use a knife or skewer to gently swirl the cherries and crumbs through the ice cream for a marbled effect.
  6. Freeze: Cover the container tightly and freeze for at least 6 hours, preferably overnight.
  7. Serve: Let the ice cream sit at room temperature for about 5 minutes before scooping for the perfect creamy texture.

Notes

Keep all equipment cold for best whipping results. Do not overmix when folding whipped cream to maintain a light texture. Cook cherry swirl thoroughly to avoid watery ice cream. Let ice cream soften 5 minutes before serving for best texture. Graham cracker crumbs can be substituted with almond flour for gluten-free option.

Nutrition

Keywords: no-churn ice cream, cherry cheesecake ice cream, homemade ice cream, easy dessert, no ice cream machine, creamy ice cream, cherry swirl, summer dessert

Find it online: https://sofiaspice.com/creamy-no-churn-cherry-cheesecake-ice-cream-recipe-easy-homemade-dessert/