{No-Churn} Cherry Cheesecake Ice Cream

This easy, five ingredient Cherry Cheesecake Ice Cream is cool, creamy and packed with flavor. This no-churn treat features a vanilla cheesecake base that's loaded with juicy cherries. And best of all, it's made without an ice cream maker!

Course Dessert

Cuisine American

Keyword cheesecake recipe, ice cream recipe, no churn ice cream

Prep Time 4 10

Total Time 4 10

Servings

Calories 424

Author Gayle Bialas

Ingredients

1 package (8 ounce) cream cheese, softened
1 can (14 ounce) sweetened condensed milk
2 teaspoons vanilla bean paste or vanilla extract
2 cups heavy whipping cream
1 can (21 ounce) cherry pie filling about 1 ¼ cups of filling

Instructions

In a large bowl, beat the cream cheese with a hand mixer or stand mixer with fitted paddle attachment until smooth and creamy.
Add sweetened condensed milk and vanilla extract. Mix until combined. Add heavy cream to mixture and whip until stiff peaks form.
Spread half of mixture into a 9x5 loaf pan or other freezer-safe container. Spread cherry pie filling in an even layer over cream cheese mixture.
Top filling with rest of cream cheese mixture. Drag a butter-knife through mixture to create swirls in batter.
Cover and freeze for at least 4 hours, or until firm.

Nutrition