No-Churn Cherry Cheesecake Ice Cream

No-Churn Cherry Cheesecake Ice Cream - KJ & Company

Imagine diving your spoon head first into a decadent bite of cherry cheesecake. You gracefully make it through the cherry topping and smoothly get through the creamy cheesecake filling to the buttery graham cracker crust at the bottom. Now take all of that cherry cheesecake goodness and whip it up into a batch of No-Churn Cherry Cheesecake Ice Cream! Every spoonful is a bite of frozen cherry cheesecake heaven.




  1. In a bowl of an electric mixer with a whisk attachment, whisk the heavy cream on medium-high speed until soft peaks form, about a few minutes. Be careful to not over-whisk and let the heavy cream start to get clumpy. Use a rubber spatula and gently spoon the whipped cream into a separate bowl.
  2. In the same cleaned out bowl of the electric mixer, whip together the cream cheese and sweetened condensed milk until smooth, about 3-5 minutes. Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture until completely combined.
  3. In a freezer safe bowl, container or pan (I used a standard spring-form cheesecake pan), pour half of the ice cream base into the bottom. Top it evenly with half of the graham crackers and then half of the cherry pie filling. Use a knife or spoon to gently swirl the cherry pie filling into the ice cream base without over-mixing. Top it off with the remaining ice cream base and repeat the processes with the rest of the graham crackers and cherry pie filling.
  4. Freeze the ice cream for at least 6 hours and up to a couple days in advance. I would recommend letting it soften slightly prior to serving. Enjoy!