No Churn Cherry Cheesecake Ice Cream

This No Churn Cherry Cheesecake Ice Cream is a lush cool summer treat perfect for sitting back and enjoying an indulgent dessert!

No Churn Cherry Cheesecake Ice Cream

INGREDIENTS
2 cup Heavy Whipping Cream
14 oz Sweetened Condensed Milk
8 oz softened Cream Cheese
2 tsp Vanilla
2 cup Cherry Pie Filling
3 tbsp Sugar

DIRECTIONS
In a large bowl, beat cream cheese until creamy and smooth.
Using a electric whisk, add condensed milk and vanilla, whisking until smooth
Add in vanilla extract and heavy cream. Whisk on high speed until soft peaks form.
Spread half of this mixture into a loaf pan.
Spoon cherry filling over the whipped mixture.
Top with remaining cream mixture, spreading evenly.
Using a knife, drag or swirl the cherry mixture into the cream mixture.
Cover with foil and freeze for 6 hours or until firm.

Continue to Content

No Churn Cherry Cheesecake Ice Cream

Print

Ingredients

• 2 cup Heavy Whipping Cream
• 14 oz Sweetened Condensed Milk
• 8 oz softened Cream Cheese
• 2 tsp Vanilla
• 2 cup Cherry Pie Filling
• 3 tbsp Sugar

Instructions

1. In a large bowl, beat cream cheese until creamy and smooth.
2. Using a electric whisk, add condensed milk and vanilla, whisking until smooth
3. Add in vanilla extract and heavy cream. Whisk on high speed until soft peaks form.
4. Spread half of this mixture into a loaf pan.
5. Spoon cherry filling over the whipped mixture.
6. Top with remaining cream mixture, spreading evenly.
7. Using a knife, drag or swirl the cherry mixture into the cream mixture.
8. Cover with foil and freeze for 6 hours or until firm.

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

Tag your creations with #LifeLoveLiz on Instagram & subscribe for more!

Liz Lampman

Liz Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys cooking and baking, food photography, and reading.