Cherry Cheesecake Ice Cream (No-Churn)

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Creamy, dreamy, no machine needed.

Hey hey!

If you love cheesecake and you love cherries, this Cherry Cheesecake Ice Cream is about to be your new obsession. It’s smooth, rich, and loaded with real cherry swirls and crumbled graham crackers for that classic cheesecake vibe. The best part? No ice cream maker needed. You mix, swirl, freeze, and boom — summer in a bowl.

It tastes like cherry cheesecake and ice cream had a perfect little frozen baby.

🍒 Servings & Time

Servings: 10 (½ cup each)
Prep Time: 20 minutes
Freeze Time: 6 hours or overnight
Total Time: 6–8 hours

❤️ Why I Love This Recipe

I made this one super hot July day when I was craving cheesecake but couldn’t turn on the oven. And this ice cream hit all the right notes — sweet, creamy, tangy, with cherry swirls and crunchy graham cracker bits. Since then, I’ve made it for cookouts, birthdays, and just because it’s Tuesday.

No ice cream maker needed
Tastes like cherry cheesecake in a cone
Only a handful of ingredients
Freezer-friendly and make-ahead
That cherry swirl looks so pretty

🔬 Why This Recipe Works (Quick Science)

Whipped cream traps air, making the base light and scoopable
Sweetened condensed milk keeps it creamy and prevents icy texture
Cream cheese adds that signature cheesecake tang
Cherry swirl adds moisture and bold fruit flavor
Graham crackers give it texture and crunch

🧠 Meal Plan Ideas

Make it ahead for a party or potluck
Use leftovers in milkshakes or ice cream sandwiches
Serve on top of brownies or waffles
Make mini ice cream cups in muffin tins for grab-and-go treats

⚠️ Common Mistakes to Avoid

Not whipping the cream enough – soft peaks are key for structure
Overmixing the base – fold gently to keep the air in
Swirling too much – it’ll all blend together instead of staying pretty
Skipping the chill time – it really does need 6+ hours

🍽 What You’ll Need

Ice Cream Base:

2 cups heavy whipping cream
1 (14 oz) can sweetened condensed milk
6 oz cream cheese, softened
1 teaspoon vanilla extract
1 tablespoon lemon juice

Cherry Swirl:

1½ cups fresh or frozen cherries, pitted and chopped
2 tablespoons sugar
1 teaspoon lemon juice

Crust Swirl:

4 graham crackers, crushed into coarse crumbs
1 tablespoon melted butter (optional)

🧰 Tools You’ll Need

Mixing bowls
Hand mixer or stand mixer
Spatula
Saucepan
Loaf pan or freezer-safe container
Parchment or plastic wrap

🔁 Substitutions & Variations

Fruit: Use blueberries, strawberries, or a cherry jam
Dairy-free: Use coconut cream + dairy-free condensed milk and cream cheese
Add-ins: Chocolate chips, toasted almonds, or white chocolate chunks
Crust: Swap graham crackers for vanilla wafers or shortbread

⏳ Make-Ahead Tips

Make cherry swirl and store in the fridge up to 3 days
Prep ice cream base and freeze up to 2 weeks
Let sit at room temp 5–10 minutes before scooping if frozen hard

👣 Step-by-Step Instructions

Step 1: Make the cherry swirl

In a saucepan, combine chopped cherries, 2 tablespoons sugar, and 1 teaspoon lemon juice. Simmer over medium heat until cherries break down and it thickens, about 10–15 minutes. Let it cool completely.

chopped cherries cooking down with sugar and lemon juice in a small saucepan, mixture thickening and turning glossy red

Step 2: Whip the cream

In a cold mixing bowl, beat 2 cups of heavy cream until soft peaks form.

heavy cream being whipped with a hand mixer in a metal bowl, peaks just starting to form, light and fluffy texture

Step 3: Mix the cheesecake base

In another bowl, beat softened cream cheese until smooth. Add sweetened condensed milk, vanilla extract, and lemon juice. Mix until fully combined and creamy.

softened cream cheese being blended with sweetened condensed milk, vanilla, and lemon juice into a smooth creamy mixture

Step 4: Fold in whipped cream

Gently fold the whipped cream into the cheesecake mixture using a spatula until just combined.

fluffy whipped cream being gently folded into creamy cheesecake base with a spatula, light and airy texture forming

Step 5: Layer and swirl

Pour half the ice cream mixture into a loaf pan. Spoon half the cherry mixture and sprinkle graham cracker crumbs over it. Repeat with remaining base, cherries, and graham crumbs. Use a knife to gently swirl.

creamy ice cream base layered with glossy cherry sauce and crushed graham cracker crumbs in a loaf pan, knife swirling through the top for marbled effect

Step 6: Freeze

Cover with parchment or plastic wrap. Freeze for at least 6 hours or overnight until firm.

filled loaf pan covered in parchment, placed flat inside a modern stainless steel double freezer drawer, white marble counter with hints of gold in background

🧊 Leftovers & Storage Tips

Store in a sealed container in the freezer for up to 2 weeks
Let soften at room temp for 5–10 minutes before scooping
Avoid refreezing after thawing to keep texture smooth

🔢 Exact Macros (Per ½ cup serving, makes 10)

Calories: 295
Protein: 4g
Fat: 19g
Carbs: 27g
Fiber: 1g
Sugar: 23g

🍰 What to Serve With

Graham cracker crumbles or toasted almonds
Drizzle of hot fudge or cherry sauce
A slice of fresh cherry pie
Espresso or coffee on the side

❓ FAQ

Can I use frozen cherries?
Yes! Just thaw and drain first to avoid extra water in the swirl.

Can I skip the cherry swirl?
Totally! You can fold in cherry jam, chopped fruit, or keep it plain cheesecake-style.

What pan works best?
A metal loaf pan works great for quick freezing, but any freezer-safe container works.

Can I make it less sweet?
Use unsweetened whipped cream and reduce the sugar in the cherry swirl.

It’s Cherry Cheesecake, Frozen 🍒

This Cherry Cheesecake Ice Cream is the best of both worlds — rich and creamy like a slice of cheesecake, but frozen and refreshing for warm days. And no machine means anyone can make it. Try it, swirl it, scoop it, and let me know what you think! 💬🍨