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No Churn Cherry Cheesecake Ice Cream


  • 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


  • 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.