Cherry cheesecake ice cream is rich, creamy, and surprisingly easy to prepare at home. Vanilla cheesecake ice cream is swirled with crumbled graham crackers and cherry pie filling to make this indulgent frozen dessert treat.
Have you ever made no churn ice cream before? It's surprisingly simple. All you need is a hand mixer, a few simple ingredients, and about 10 minutes of prep time.
Homemade whipped cream is blended with a sweet cheesecake filling, then swirled with cherry pie filling and crushed graham crackers. If you love cherries and cheesecake, you'll want to give this ice cream a try!
This no churn cherry cheesecake ice cream is rich, indulgent, and perfect for serving at your next special occasion. Make a batch for Valentine's Day, your next birthday party, or to cool down during those hot summer months.
Ingredients and substitutions
- Sweetened condensed milk - The base of your ice cream. Sweetened condensed milk adds sweetness and creaminess. Homemade or store bought sweetened condensed milk will work in this recipe.
- Heavy cream - Necessary to make no churn ice cream. Heavy cream, or heavy whipping cream, is whipped and folded with the other ice cream ingredients to make a fluffy, aerated base.
- Cherry pie filling - Can be substituted with other flavors of pie filling, like blueberry pie filling or strawberry pie filling. You are also welcome to make your own homemade cherry pie filling if desired. One 21 ounce can of filling equals about 1 and ¼ cups of homemade filling.
- Vanilla - Adds flavor to the ice cream base.
- Graham crackers - Could be substituted with crushed vanilla wafers or sandwich cookies for a different flavor.
- Cream cheese - Adds tangy cheesecake flavor to the ice cream base.
Tips and tricks
Making whipped cream - Use a hand mixer with a whisk attachment and mix your heavy cream on medium speed until stiff peaks are achieved. Once your cream begins to hold its shape in the bowl, turn the mixer off and lift the whisk out. If the tip of the whipped cream holds it shape without drooping, your whipped cream is ready.
Use softened cream cheese - Cold cream cheese won't mix evenly and can leave lumps throughout your ice cream base. Use softened, room temperature cream cheese for best results.
Layering - Add half of your ice cream mixture, then top with half of your crushed graham crackers. Repeat once more with another layer of ice cream and graham crackers.
Freezing - Place your ice cream in the freezer for at least 4 to 5 hours, or overnight, to freeze solid.
Storage
Homemade no churn ice cream will keep for up to three months in a tightly sealed, freezer safe container.
Frequently asked questions
No churn ice cream is ice cream that's made without the use of an ice cream maker or other specialized equipment. All you need is a hand mixer and a few simple ingredients. For this recipe, we're blending sweetened condensed milk together with homemade whipped cream. Whipped cream gives this homemade ice cream it's light and airy texture without the need for an ice cream maker.
A 9x5 loaf pan is the ideal size for this no churn ice cream recipe. However, any freezer safe container will work. Try using a large tupperware container with a tightly sealing container.
This depends on the temperature of your freezer. It takes my freezer about 4 to 5 hours to freeze ice cream, but it could take as long as 8 hours or overnight.
Yes, cherry pie filling can be substituted with other fruits like blueberry pie filling or strawberry pie filling. Any flavor of jam also works well as a substitute, similar to my recipe for strawberry jam ice cream.
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📖 Recipe
Cherry Cheesecake Ice Cream
Ingredients
- 16 ounces (454 g) heavy cream, very cold
- 8 ounces (227 g) cream cheese, room temperature
- 14 ounce (397 g) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 21 ounce (596 g) can cherry pie filling
- 3 graham crackers, crushed
Instructions
- In a large bowl, add heavy cream. Using a hand mixer or stand mixer, whip until stiff peaks are achieved, about 3 minutes.
- In a separate bowl, add cream cheese. Beat with a hand mixer until creamy. Add sweetened condensed milk and vanilla extract. Mix until combined.
- Gently fold whipped cream into sweetened condensed milk mixture until fully incorporated. The mixture should look fluffy. Last, add cherry pie filling and gently fold in until swirled but not fully incorporated.
- Pour half of ice cream mixture into a 9x5 loaf pan (or any freezer-safe container that will hold 6-7 cups). Add half of crushed graham crackers in an even layer. Top with remaining ice cream mixture and spread into an even layer. Decorate top with remaining crushed graham crackers.
- Cover and freeze immediately for 4-6 hours or until firm. Enjoy!
Equipment Recommendations
Notes
- 21 ounce can of cherry pie filling = 1 ¼ cups of homemade cherry pie filling.
- No churn ice cream will keep for up to 3 months in a tightly sealed container in the freezer.
- Cherry pie filling can be substituted with other pie fillings like strawberry or blueberry.
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