Easy Cherry Cheesecake Ice Cream (No-Churn)
User Reviews
5
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Prep Time
10 mins
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Additional Time
4 hrs
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Total Time
4 hrs 10 mins
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Cuisine
American, International
Easy Cherry Cheesecake Ice Cream (No-Churn)
Description
This no-churn ice cream starts by whipping heavy cream to stiff peaks, creating a light and airy texture. Separately, softened cream cheese is beaten with sweetened condensed milk, vanilla extract, lemon juice, and lemon zest to form a tangy, sweet cheesecake mixture. Folding the cheesecake mixture gently into the whipped cream preserves its fluffiness.
The mixture is poured into a loaf pan in two layers, with cherry pie filling spooned and swirled between them. This layering distributes the cherries throughout the ice cream for juicy bursts in each spoonful. Crushed graham crackers sprinkled on top provide a pleasant crunch reminiscent of cheesecake crust.
This dessert offers a convenient way to enjoy cherry cheesecake flavors frozen, without specialized equipment. It requires several hours of freezing to fully set but can be scooped and served once firm. It pairs well as a sweet finish to summer meals or festive gatherings.
Ingredients
- 2 cups heavy whipping cream at least 35% fat
- 1 8 oz cream cheese softened to room temperature, package
- 1 14 oz sweetened condensed milk
- 1 tbsp lemon juice
- 1/2 tsp lemon zest
- 1 tsp vanilla extract
- 1 21 oz cherry pie filling canned
- 1/4 cup graham cracker crushed
Instructions
- In the bowl of a stand mixer with a paddle attachment (or hand mixer or just using a whisk), whisk whipped cream until stiff peaks form. Scoop out whipped cream and place into another bowl, then set aside for later.
- Using the same bowl on your stand mixer and a paddle attachment (or just using a hand mixer or whisk), beat cream cheese until smooth. Add in sweetened condensed milk, vanilla extract, and lemon juice and zest, then beat in until smooth.
- Fold cream cheese mixture into the whipped cream carefully, using a silicone spatula and gently scooping from the bottom to fold the mixture together, so you don't deflate the whipped cream.
- Pour half of your cream mixture into a 9x5" loaf pan. Use a spoon to place spoonfuls of cherry filling onto the layer of ice cream base, then swirl the cherries into the cream with a butter knife.
- Pour remaining cream mixture on top and repeat, then sprinkle graham crackers on top. Freeze for about 4-8 hours.
User Reviews
Overall Rating
5
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