Howdy, dessert lovers! Today, we’re diving into the creamy, dreamy world of homemade cherry cheesecake ice cream. This no-churn wonder combines the tangy sweetness of cherries with the rich, velvety texture of cheesecake, all swirled into a luscious ice cream that’ll have you swooning.
Why This Recipe Works
- No ice cream maker needed – this recipe is all about simplicity and deliciousness.
- The combination of cream cheese and heavy cream creates a base that’s irresistibly smooth and rich.
- Cherry swirls add a burst of fruity flavor that perfectly complements the creamy base.
- Graham cracker crumbs mixed in give that authentic cheesecake crust experience.
- It’s freezer-friendly, meaning you can make it ahead and enjoy it whenever the craving hits.
Ingredients
- 2 cups heavy cream, cold
- 8 oz cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
- 1 cup cherry pie filling
- 1/2 cup graham cracker crumbs
Equipment Needed
- Electric mixer
- Large mixing bowl
- Spatula
- Loaf pan or ice cream container
- Plastic wrap
Instructions
Step 1: Whip the Cream to Stiff Peaks
In a large bowl, use an electric mixer to whip the heavy cream until stiff peaks form. This should take about 3-4 minutes on high speed. The cream should hold its shape when the beaters are lifted. Tip: Ensure your cream and bowl are cold to help the whipping process.
Step 2: Blend in the Cream Cheese and Sweetened Condensed Milk
Add the softened cream cheese to the whipped cream and beat until fully incorporated. Gradually pour in the sweetened condensed milk and vanilla extract, continuing to mix until the mixture is smooth and uniform. This creates the base of your ice cream, so make sure there are no lumps.
Step 3: Layer the Ice Cream and Cherry Swirls
Pour half of the cream mixture into your loaf pan. Dollop half of the cherry pie filling on top and use a knife to swirl it into the cream. Sprinkle half of the graham cracker crumbs over the top. Repeat the layers with the remaining ingredients. Tip: Don’t overmix the swirls to maintain distinct layers of flavor.
Step 4: Freeze Until Firm
Cover the pan with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals from forming. Freeze for at least 6 hours, or overnight for best results. The ice cream should be firm to the touch when ready.
Step 5: Serve and Enjoy
Let the ice cream sit at room temperature for about 5 minutes before scooping. This makes it easier to serve. Garnish with additional cherry pie filling and graham cracker crumbs if desired. Tip: Use a warm ice cream scoop for cleaner, smoother scoops.
Tips and Tricks
For an even richer flavor, try using homemade cherry compote instead of store-bought pie filling. Simply simmer fresh or frozen cherries with a bit of sugar and lemon juice until thickened. If you’re a fan of texture, consider adding chopped nuts or chocolate chips to the mix. To ensure your ice cream is as creamy as possible, avoid overmixing the base once the cherries and crumbs are added. Lastly, for a boozy twist, a splash of amaretto or cherry liqueur can elevate the flavors beautifully.
Recipe Variations
- Swap the cherry pie filling for blueberry or strawberry for a different fruit twist.
- Add a layer of chocolate sauce between the cream and cherry layers for a chocolate cherry cheesecake version.
- Incorporate mini cheesecake bites into the ice cream for extra cheesecake goodness.
- Use gluten-free graham crackers to make this recipe gluten-free.
- For a lighter version, substitute half of the heavy cream with Greek yogurt.
Frequently Asked Questions
Can I use frozen cherries instead of cherry pie filling?
Absolutely! Thaw the cherries and simmer them with a bit of sugar and cornstarch to thicken into a compote. This gives you more control over the sweetness and texture of your cherry swirl.
How long can I store this ice cream in the freezer?
This ice cream keeps well for up to 2 weeks when stored properly in an airtight container. Just make sure to press plastic wrap directly onto the surface before sealing to prevent freezer burn.
Can I make this recipe dairy-free?
Yes, you can substitute the heavy cream with coconut cream and use a dairy-free cream cheese alternative. The texture will be slightly different but still delicious.
Summary
This cherry cheesecake ice cream recipe is a no-churn marvel that combines creamy cheesecake flavors with sweet cherry swirls and graham cracker crumbs for a dessert that’s both easy to make and utterly decadent. Perfect for any occasion, it’s sure to become a favorite in your recipe collection.
