If you’re looking for a ridiculously indulgent treat, let me tell you, this cherry cheesecake no churn ice cream is that. Seriously indulgent, and SO good.
I suppose I was using my penchant for seasonal eating as an excuse – kind of like I did with our strawberry chunk cookies. But it’s cherry season, so even though cherries don’t grow here, so we can’t grow our own, we definitely had to buy some.
And make dessert with them.
And there is nothing better than no-churn cheesecake ice cream. It’s smooth, creamy, and has that delightful cheesecakey flavor.
This is one I would love to serve at a scorching hot summer backyard barbecue. Along with blueberry BBQ sauce-slathered grilled ribs as the main dish (fruit makes everything better – just trust me on this one).
Oh, and did I mention the fudge swirl? Technically optional, but not really. Once we started down the “indulgent” road, we just ran with it, and the chocolate fudge complements the cherries like nothing else. These are even more indulgent than homemade orange curd – if that’s possible!
When you make this recipe, you’ll be temped to eat it all with a spoon before you even freeze it. My kids definitely did their best to get me to let them! I don’t really blame them – it really is delicious. But hey, at least they got to lick the bowl.
Things to know about Cherry Cheesecake No-Churn Ice Cream
- It’s simple and easy to make. The only equipment you need is a pair of beaters or a stand mixer to whip the cream. And you do need to beat the cream – that’s a big reason why no-churn ice cream works.
- I put it in a bread pan the first time, as you will often see with no churn ice cream, but then I realized that a container with a lid would be so much more practical. Now that I’m smarter, I put it in a rubbermaid container, and it works so much better.
- You can make your own delicious fudge sauce with this recipe if you don’t have a jar on hand. It’s easy! (and really good). But if you’re looking for a faster, easier option, jarred sauce is also good stuff.
- The cream cheese man, It adds so much flavor – so don’t even think about skipping it!
- I recommend cutting the cherries at least in half, but even that’s a little big – I’d go with quarters. Using fresh cherries, we split them in half when we pit them by hand, but I found that to be a little big for my preference. Quarters turned out nicer.
- Sour cherries or sweet cherries? It’s up to you! I really like sour cherries, but a good black cherry is also a really good cherry and makes great ice cream.
Ultimately, the specifics are up to you – as long as you whip your cream and and mix it with sweetened condensed milk, you’re golden. So do as you please – big chunks, little chunks, lot’s of fudge, little fudge. Go crazy!
Cherry Cheesecake No Churn Ice Cream
Rich, indulgent cheesecake ice cream with cherries and a swirl of fudge sauce.
- 1 14oz. can of sweetened condensed milk (you can make your own with this recipe)
- 4 oz. cream cheese (room temperature)
- 2 cups of heavy whipping cream
- 1 teaspoon vanilla
- 1 teaspoon cherry flavoring (optional)
- 1/2 cup chocolate fudge sauce (optional – make your own with this recipe)
- 1 1/2 cups cherries – pitted and chopped
- Line a bread pan with parchment paper and set aside
- Combine Sweetened condensed milk with cream cheese and beat until smooth
- In a separate bowl, beat cream, vanilla, and cherry flavoring until fairly stiff
- Fold into condensed milk mixture
- Stir in cherries
- Pour half of mixture into bread pan
- Dot with half of the fudge sauce
- Pour in remaining ice cream mixture, and dot with the last half of the fudge sauce
- Swirl fudge sauce into ice cream with a butter knife
- Place in freezer and allow to freeze for at least 6 hours
- Serve as desired