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A scoop of cherry Christmas ice cream in a small cone, topped with two maraschino cherries, sits on a pink and white checkered cloth with a tray of cherries and ice cream blurred in the background.

Cherry Cheesecake Ice Cream - No Churn Recipe

This no-churn Cherry Cheesecake Ice Cream is rich, creamy, and swirled with sweet cherry pie filling for a dessert that tastes just like your favorite cheesecake. With just a few simple ingredients and no ice cream maker needed, it’s the perfect make-ahead treat!

Course desserts
Cuisine American
Keyword cherry cheesecake ice cream, Cherry cheesecake ice cream recipe
Prep Time 5 minutes
Additional Time 24 minutes
Total Time 29 minutes
Servings 12
Author momma lew

Ingredients

  • 2 Cups of Heavy Whipping Cream
  • 1 can of Sweetened Condensed Milk
  • 1 tbsp of Vanilla Extract
  • 4 oz of Cream Cheese - Softened
  • 1 can of Cherry Pie Filling
  • Ice Cream Cones if desired
  • Maraschino Cherries - to top

Instructions

  1. 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.  
  2. Add the Sweetened Condensed Milk, Vanilla, and add Cream Cheese, and blend until smooth and creamy. 
  3. Spoon Cherry Pie Filling into the cheesecake flavor base.
  4. Place the Ice Cream into a Loaf Pan, spreading evenly with a spoon or spatula as necessary. 
  5. 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!     
  6. When ready to serve, scoop the Ice Cream into Ice Cream Cones or dishes.
  7. 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!

Recipe Notes

No-churn ice cream stays fresh for up to 2 weeks in an airtight container. After that, it may start to get icy.