Easy No Churn Cherry Cheesecake Ice Cream Recipe
This Easy No Churn Cherry Cheesecake Ice Cream is a luscious, creamy dessert that combines tangy cream cheese, sweet cherry pie filling, and crunchy graham crackers for a perfect homemade treat without the need for an ice cream maker.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Base Ingredients
- 8 oz cream cheese (250 grams)
- 14 oz can sweetened condensed milk
- 1 ½ cups heavy cream, 35%
Mix-ins
- ¾ cup cherry pie filling
- 6-8 graham crackers
Instructions
- Beat cream cheese: Using an electric or stand mixer, beat the cream cheese until smooth and creamy.
- Add sweetened condensed milk: Pour in the sweetened condensed milk and continue beating until fully incorporated, scraping down the sides of the bowl as needed to ensure a smooth mixture.
- Whip heavy cream: In a separate bowl, whip the heavy cream until stiff peaks form, indicating it is fully aerated and thick.
- Fold whipped cream: Gently fold the whipped cream into the cream cheese mixture with a spatula, combining carefully to maintain the light texture.
- Crush graham crackers: Place graham crackers into a zip-top bag and crush them using a glass or heavy object until you have coarse crumbs.
- Process cherry pie filling: Put the cherry pie filling into a food processor or blender and pulse until smooth to avoid icy cherry chunks in the final ice cream.
- Combine mix-ins: Swirl half of the processed cherry pie filling and graham cracker crumbs into the cream mixture with a spatula to create a marbled effect.
- Layer ice cream base: Pour half of the cream mixture into a 9×5-inch loaf pan.
- Add swirls and crumbs: Drizzle with remaining cherry pie filling and sprinkle graham cracker crumbs on top, then use a spatula or knife to swirl gently.
- Top with remaining cream mixture: Pour the rest of the cream mixture over the swirled layer, then repeat the cherry pie filling drizzling, graham cracker sprinkling, and swirling.
- Freeze: Cover the loaf pan and freeze for a minimum of 6 to 8 hours, or until firm enough to scoop and enjoy.
Notes
- For a smoother cherry swirl, blending the pie filling is recommended to prevent icy chunks.
- Use fresh graham crackers for better texture and flavor; avoid pre-crushed crumbs for a crunchier bite.
- This recipe requires no ice cream maker — the whipped cream creates a light, airy texture that mimics churned ice cream.
- Freeze the ice cream for at least 6 hours to ensure proper firmness before serving.
- Store leftovers in an airtight container to prevent freezer burn.
