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{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!
Prep Time4 hrs 10 mins
Total Time4 hrs 10 mins
Course: Dessert
Cuisine: American
Keyword: cheesecake recipe, ice cream recipe, no churn ice cream
Servings: 6
Calories: 424kcal


  • 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


  • 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.


Serving: 1g | Calories: 424kcal | Carbohydrates: 48g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 86mg | Sodium: 135mg | Potassium: 282mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1126IU | Vitamin C: 5mg | Calcium: 149mg | Iron: 1mg