Looking for a delicious and easy homemade ice cream recipe? Check out our no churn cherry cheesecake ice cream recipe! With just a few simple ingredients and no ice cream maker required, you can whip up this creamy and flavorful dessert in no time. Get ready to impress your family and friends with this mouthwatering treat!
Summer days call for cool, sweet treats and what could possibly be more perfect than homemade no churn cherry cheesecake ice cream?
Not only is this no churn recipe fast and easy to make, but the luscious combination of cherries and creamy cheesecake makes it a guaranteed crowd-pleaser!
This unique and incredibly easy recipe gets its smooth texture and incredible flavor from just three creamy ingredients: cherries, cream cheese and heavy cream. No special equipment needed.
So whether you’re looking for a way to beat the heat or searching for an impressive dessert idea, this no churn cherry cheesecake ice cream should do the trick.
How to Make Cherry Cheesecake No Churn Ice Cream Recipe
Main Ingredients
- 2 Cups of Heavy Whipping Cream
- 1 can of Sweetened Condensed Milk
- 1 Tablespoons of Vanilla Extract
- 4 ounces of Cream Cheese – Softened
- 1 can of Cherry Pie Filling
- Ice Cream Cones if desired
- Maraschino cherries or other ice cream toppings
Instructions
Start by making the ice cream base. Using an electric mixer and a large bowl or stand mixer, place the whipping cream, and whip at high speed until thick, and stiff peaks have formed.
Add the Sweetened Condensed Milk, Vanilla, and add Cream Cheese, and blend until smooth and creamy.
Spoon Cherry Pie Filling into the cheesecake flavor base.
Place the Ice Cream into a Loaf Pan, spreading evenly with a spoon or spatula as necessary.
Cover with plastic wrap or foil and freeze for at least 6 hours or overnight before serving. Your ice cream should be nice and creamy when ready to serve!
When ready to serve, scoop the Ice Cream into Ice Cream Cones or dishes.
Spoon any remaining cherry mixture over the top of the Ice Cream and top with a maraschino cherry or other toppings like whipped cream, chocolate chips, nuts, etc., for an extra special treat!
How to Store No Churn Cherry Cheesecake Ice Cream
When it comes to storing no churn cherry cheesecake ice cream, the key is to keep it cold and in an airtight container in the freezer. To freeze the ice cream properly, it’s best to use a shallow container. This will allow the ice cream to freeze evenly and quickly, resulting in a smoother texture. Your homemade ice cream will last up to a month.
See Also: Great Recipes for Desserts | Cherry Dump Cake | Cookies & Cream No Churn Ice Cream recipe
Tips and tricks for Making No Churn Cherry Cheesecake Ice Cream:
To achieve a rich and creamy texture, it’s important to use full-fat cream cheese. Low-fat cream cheese can make the ice cream grainy and not as smooth.
It’s essential to let the cream cheese come to room temperature before mixing it with the other ingredients. This will make it easier to mix and will result in a smoother texture.
Whipping the heavy cream until stiff peaks form is crucial for the ice cream’s texture. Be careful not to over-whip the cream, as it can turn into butter.
Once you’ve added the whipped cream to the cream cheese mixture, be careful not to overmix. Overmixing can result in a less airy and less creamy texture.
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No Churn Cherry Cheesecake Ice Cream Recipe
Ingredients
- 2 Cups of Heavy Whipping Cream
- 1 can of Sweetened Condensed Milk
- 1 Tablespoons of Vanilla Extract
- 4 ounces of Cream Cheese - Softened
- 1 can of Cherry Pie Filling
- Ice Cream Cones if desired
- Maraschino Cherries - to top
Instructions
Start by making the ice cream base. Using an electric mixer and a large bowl or stand mixer, place the whipping cream, and whip at high speed until thick, and stiff peaks have formed.
Add the Sweetened Condensed Milk, Vanilla, and add Cream Cheese, and blend until smooth and creamy.
Spoon Cherry Pie Filling into the cheesecake flavor base.
Place the Ice Cream into a Loaf Pan, spreading evenly with a spoon or spatula as necessary.
Cover with plastic wrap or foil and freeze for at least 6 hours or overnight before serving. Your ice cream should be nice and creamy when ready to serve!
When ready to serve, scoop the Ice Cream into Ice Cream Cones or dishes.
Spoon any remaining cherry mixture over the top of the Ice Cream and top with a maraschino cherry or other toppings like whipped cream, chocolate chips, nuts, etc., for an extra special treat!
Notes
How to Store No Churn Cherry Cheesecake Ice Cream
When it comes to storing no churn cherry cheesecake ice cream, the key is to keep it cold and in an airtight container in the freezer. To freeze the ice cream properly, it's best to use a shallow container. This will allow the ice cream to freeze evenly and quickly, resulting in a smoother texture. Your homemade ice cream will last up to a month.
Tips and tricks for Making No Churn Cherry Cheesecake Ice Cream:
To achieve a rich and creamy texture, it's important to use full-fat cream cheese. Low-fat cream cheese can make the ice cream grainy and not as smooth.
It's essential to let the cream cheese come to room temperature before mixing it with the other ingredients. This will make it easier to mix and will result in a smoother texture.
Whipping the heavy cream until stiff peaks form is crucial for the ice cream's texture. Be careful not to over-whip the cream, as it can turn into butter.
Once you've added the whipped cream to the cream cheese mixture, be careful not to overmix. Overmixing can result in a less airy and less creamy texture.