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    Home ‣ Recipes ‣ All Recipes

    No Churn Cherry Cheesecake Ice Cream

    Jun 26, 2018 · Modified: Jun 21, 2019 by Sara · This post may contain affiliate links · 2 Comments

    Jump to Recipe Print Recipe

    No Churn Cherry Cheesecake Ice Cream with graham cracker crumbles, vanilla, sweetened condensed milk, cream cheese, and cherry pie filling. Made with real cream because nothing else will do. Best summer dessert ever!

    Jump to Recipe - Print RecipeNo Churn Cherry Cheesecake Ice Cream in a scoop on a pan.

    I make a lot of No Churn Ice Cream because I didn't have an ice cream maker for a long time. I now have a small Cuisinart machine that makes small batches, but if I have time I like to make a no churn ice cream recipe because you can put quite a few fillings and flavors in. Like cherries and cheesecake! 🍒 As you can tell, I've been having lots of fun with the camera The Mancub got me for my birthday.

    Whipped cream on a whisk attachment of a sand mixer.

    A few weeks ago I went cherry picking with my mom and baby Berlin, and we made loooots of homemade cherry pie filling. I also bottled some cherries to save for later. I originally considered making a cherry cheesecake because 😍 but I decided in the end I didn't want my oven on for a long time. Hot summer days in southern Utah you know.

    sweetened condensed milk being poured into a bowl of whipped cream.

    How to make No Churn Ice Cream

    • whip heavy whipping cream into stiff peaks
    • mix in sweetened condensed milk, vanilla, and fillings of choice (pie filling, peanut butter, chocolate, etc.)
    • freeze 8-10 hours or until frozen through
    • Eat!

    whipped cream in a pan with cherry pie filling spooned on top. cherry pie filling swirled into whipped cream. graham crackers sprinkled on top of whipped cream and cherry pie filling in a pan.

    In this case I creamed the cream cheese first with a whisk attachment to my stand mixer, then added the heavy whipping cream and whipped it until it was stiff. You have to carefully stir in the vanilla and sweetened condensed milk so the whipped cream stays fluffy.

    no churn cherry cheesecake ice cream in a glass bowl with a spoon in front of pan of ice cream.

    Before serving, I would leave out of the freezer for 5 minutes to soften the ice cream. My husband The Mancub loves desserts like this. He could barely wait for it to freeze before trying it. It was soooo worth the wait.

    No churn cherry cheesecake ice cream in a scoop on a pan.

    It's SO easy to change flavors for this recipe. You can use blueberry, strawberry, or raspberry filling. If you try something different, tell me so I can too!

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    5 from 1 vote

    No Churn Cherry Cheesecake Ice Cream

    No Churn Cherry Cheesecake Ice Cream with graham cracker crumbles, vanilla, sweetened condensed milk, cream cheese, and cherry pie filling. Made with real cream because nothing else will do. Best summer dessert ever!
    Prep Time10 minutes mins
    Cook Time0 minutes mins
    Freezing time0 minutes mins
    Course: Dessert
    Cuisine: American
    Keyword: cherry cheesecake ice cream, no churn ice cream
    Servings: 8
    Author: Sara

    Ingredients

    • 2 cups heavy whipping cream
    • 8 oz cream cheese, softened
    • 1 teaspoon vanilla extract
    • 1 can (14 oz) sweetened condensed milk
    • 2 cups cherry pie filling
    • ½ cup crushed graham cracker

    Instructions

    • In a stand mixer, cream cream cheese with whisk attachment until smooth. It's okay if there are a few little lumpies. 
    • Add heavy whipping cream and whip until stiff (no soupy bits), scraping sides of bowl as needed. Usually 4-5 minutes. 
    • Carefully fold in vanilla extract and sweetened condensed milk. 
    • In a 9x5 inch bread pan, pour half of the whipped cream mixture. Spoon 1 cup of the cherry pie filling in dots over whipped cream and drag a knife through it to distribute evenly. Sprinkle half of the graham cracker crumbs over the mixture. Repeat with last half of whipped cream, cherry pie filling, and graham crackers. 
    • Freeze 8-10 hours or until frozen through. When ready to serve, leave out for 5 minutes to soften before scooping. Enjoy!

    Notes

    This recipe is so easy to customize with other fruits! Try blueberries, strawberries, or raspberries!

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    Comments

    1. Margot Helquist

      June 05, 2021 at 1:43 am

      Thank you so much for also making the cherry pie filling available. I appreciate it.
      Margot Helquist 🌵

      Reply
      • Sara

        June 05, 2021 at 9:52 am

        You are so welcome!

        Reply

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    Hi! I'm Sara. Registered Nurse by day, food blogger by weekend. Perfect dip tester & snack quester. I love short walks on the beach and long naps. Sharing my love for food, one bite at a time.

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