Cherry Cheesecake Ice Cream (No Churn)

Being from Michigan means one thing this time of year—fresh cherries are in season! After taking that first sweet, juicy bite, I knew I had to turn them into something delicious. So I made a creamy homemade Cherry Cheesecake Ice Cream, and it’s the perfect treat to cool off with all summer long.

Trust me, every bite tastes like summer!

Recipe

Cherry Cheesecake Ice Cream (No Churn)

5 from 1 vote

This homemade Cherry Cheesecake Ice Cream is creamy, rich, and packed with sweet, juicy cherries and classic cheesecake flavor. It’s the perfect way to enjoy fresh cherry season and a refreshing homemade treat for hot summer days.

Print Pin Leave a review

Scale

Ingredients

• 2 cups heavy whipping cream
• 1 teaspoon vanilla extract
• 1 14 oz can sweetened condensed milk
• 8 oz 1 block cold cream cheese
• 1 lb fresh cherries pitted and halved
• 2 tablespoons sugar
• 1/2 cup crushed vanilla wafers

Instructions

Prepare the Cherries

• Wash and dry the cherries. Remove the stems and pits, then slice them in half.
• Add the cherries and sugar to a saucepan. Cook over medium-low heat for about 10 minutes, stirring occasionally. The cherries should soften slightly while still keeping their shape, and the juices should thicken. Remove from the heat and let cool completely (refrigerate to speed up cooling).

Make the Ice Cream Base

• In a large bowl, whip the heavy cream with the vanilla extract until almost stiff peaks form.
• Add the sweetened condensed milk and cold cream cheese. Mix with a hand mixer just until combined. Leave a few small chunks of cream cheese for that classic cheesecake texture.

Assemble and Freeze

• Pour half of the ice cream mixture into a freezer-safe container. Spoon over half of the cherry mixture and sprinkle with half of the crushed vanilla wafers. Gently swirl.
• Repeat with the remaining ice cream mixture, cherries, and vanilla wafers. Swirl lightly to create a beautiful ribbon effect.
• Cover and freeze for 8–12 hours, or overnight, until firm.
• Scoop, serve, and enjoy every creamy, cherry-filled bite!

Connie’s notes

Use fresh, ripe cherries for the sweetest flavor while they’re in season.

Chill all of your ingredients before mixing for the creamiest texture.

Make sure the cream cheese is softened so it blends smoothly without lumps.

Fold the whipped cream gently to keep the ice cream light and fluffy.

Cook the cherries with a little sugar and let them cool completely before folding them into the mixture.

Add crushed vanilla wafers or graham crackers just before freezing to keep them from getting soggy.

Freeze for at least 6–8 hours, or overnight, for the best scoopable consistency.

Let the ice cream sit at room temperature for 5–10 minutes before scooping.

Swirl in extra cherry sauce right before freezing for beautiful ribbons of cherry flavor.

Garnish with fresh cherries and extra cookie crumbs for a bakery-style finish.

Did you make it?

Ratings help other people decide whether to try it — and they tell me which recipes are worth doing more of. It takes ten seconds.

↓ Leave your rating