No Churn Cherry Cheesecake Ice Cream

This homemade No Churn Cherry Cheesecake Ice Cream Recipe is over the top delish, super simple to make and a perfect dessert. With Valentine’s Day not to far off I wanted to surprise my daughter with her favorite cheesecake in ice cream form. Last summer we made a No Churn Blueberry Cheesecake Ice Cream that was so tasty. For months I have had Cierra begging me to make the homemade cheesecake ice cream with cherries.

No Churn Cherry Cheesecake Ice Cream

I will admit this week I have been craving cherry cheesecake like I never have before. I have made a couple cheesecake treats topped with cherries. Convincing me to whip up  some homemade cheesecake ice cream was not very difficult, ha ha! I think I have probably gained 10 pounds this week.

I really like this recipe. No need to drag out the ice cream maker and wait for hours and hours for that bad boy to freeze. I can whip this Cheesecake Ice Cream up and toss it in the freezer with no additional work. LOVE IT!

I plan to make this one again later in the week for the hubby to enjoy for dessert on Valentine’s Day. It will be perfect!

The ingredients needed for this No Churn Cheery Cheesecake Ice Cream are quite inexpensive. Just grab some heavy cream, cherry pie topping, sweetened condensed milk, cream cheese, sugar and vanilla. Super simple and so much better than store bought.

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.

RECIPE

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No Churn Cherry Cheesecake Ice Cream

Author Jen CIncyshopper

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

• 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.

Have you made this recipe?Snap a pic and show us on Instagram or Facebook.Tag me @Cincyshopper or #cincyshopper.