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No Churn Cherry Cheesecake Ice Cream

No Churn Cherry Cheesecake Ice Cream That Melts Hearts

This No Churn Cherry Cheesecake Ice Cream is an easy, creamy dessert perfect for summer, capturing the blissful feeling of warm evenings with cherry swirls.
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Prep Time 15 minutes
Freezing Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 scoops
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ice Cream Base
  • 8 oz Cream Cheese Softened
  • 2 cups Heavy Whipping Cream Or coconut cream for dairy-free option
  • 14 oz Sweetened Condensed Milk Can use evaporated milk with additional sweetener for low-sugar
Flavor
  • 1 can Cherry Pie Filling Substitute with any fruit pie filling as desired
Optional Add-Ins
  • 1 cup Crushed Graham Crackers For a cheesecake crust texture
  • 1 cup Fresh Cherries For garnishing

Equipment

  • mixing bowl
  • Hand Mixer
  • Spatula
  • Freezer-safe container

Method
 

Ice Cream Preparation
  1. Blend the softened cream cheese until smooth and creamy, about 2-3 minutes.
  2. Gradually add the sweetened condensed milk and mix on low speed until fully combined and smooth, about 2 minutes.
  3. In a separate bowl, whip the heavy whipping cream until stiff peaks form, about 4-5 minutes.
  4. Gently fold the whipped cream into the cream cheese and sweetened condensed milk mixture.
  5. Spread half of the cheesecake mixture into a freezer-safe container, then layer with cherry pie filling.
  6. Pour the remaining mixture on top and swirl the cherry filling into the cream mixture.
  7. Cover the container and freeze for at least 4 hours or until completely firm.

Nutrition

Serving: 1scoopCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 14gSaturated Fat: 8gCholesterol: 50mgSodium: 100mgPotassium: 150mgFiber: 1gSugar: 22gVitamin A: 500IUCalcium: 80mgIron: 0.5mg

Notes

Allow cream cheese to reach room temperature before blending. Store in an airtight container to prevent ice crystals.

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