Easy No Churn Cherry Cheesecake Ice Cream
A creamy, indulgent no-churn ice cream that captures all the flavors of a cherry cheesecake—sweet cherry swirls, rich cream cheese, and crunchy graham crackers—without the need for an ice cream maker.
- Prep Time: 15 minutes
- Cook Time: undefined
- Total Time: 6 hours 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Churn Freezing
- Cuisine: American
Ingredients
- 8 oz cream cheese, softened
- 14 oz can sweetened condensed milk
- 2 tsp vanilla extract
- 2 cups heavy whipping cream
- 1 can cherry pie filling
- 6–8 graham crackers, crushed
Instructions
- Beat softened cream cheese in a large bowl until smooth and creamy.
- Mix in sweetened condensed milk and vanilla extract until fully combined.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold whipped cream into the cream cheese mixture until evenly incorporated.
- Pour half of the mixture into a 9×5-inch loaf pan. Spoon and swirl in cherry pie filling, then sprinkle with crushed graham crackers.
- Repeat with remaining cream base, more cherries, and more graham crackers.
- Cover with plastic wrap or foil and freeze for at least 6 hours, or until firm.
- Before serving, let sit at room temperature for 5–10 minutes to soften slightly for easier scooping.
Notes
- Swap cherry pie filling with blueberry or strawberry for a flavor variation.
- For richer flavor, add a swirl of caramel or chocolate sauce.
- Chocolate graham crackers add a unique twist.
- Press plastic wrap directly onto the surface before freezing to help prevent ice crystals.
Nutrition
- Serving Size: 1 cup
- Calories: 390
- Sugar: 28g
- Sodium: 150mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
