No Churn Cherry Cheesecake Ice Cream

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It’s that time of year when stone fruits are in season!   I love the delicious peaches, plums, and especially cherries.   I just think that stone fruits are the most delicious of all the fruits.    My favorite stone fruit is the cherry.   I absolute love the sweet and slightly tart flavor of cherries.   I like both the Bing cherry and the Rainier cherry but I think the Bing’s are my favorite.  The problem is that they cost 6-7 dollars per pound most of the year.   Now that they are in season they are down to 3 dollar per pound so I picked up a few pounds to make my favorite desserts and beverages.

No Churn Cherry Cheesecake Ice Cream | Hezzi-D's Books and Cooks

One thing I’ve been working on is ice cream that doesn’t require an ice cream maker.    I recently saw a recipe for cherry cream cheese ice cream.   It sounded amazing and I wanted to do something similar.   I made a base with cherries, lemon juice, and sweetened condensed milk.  Normally I’d use a lot of sugar but using the sweetened condensed milk allowed me to eliminate the extra sugar in the recipe.   I mixed it up with fresh whipped cream and froze it in the freezer.

Fresh Cherry Cheesecake Ice Cream is easier to make then you think!

The resulting ice cream was similar to soft serve.   It had a light and creamy base dotted with fresh cherry halves.  It’s a refreshing and delicious summer dessert that is great on its own but would also be delicious on top of pie.

Cherry Cheesecake Ice Cream is soft, creamy, and delicious

No Churn Cherry Cheesecake Ice Cream

Delicious no churn cherry ice cream made with cherries and cream cheese!
5 from 7 votes
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Prep Time: 20 minutes
Inactive Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 4 servings
Author: Hezzi-D


  • 1 c. sweetened condensed milk
  • 1 Tablespoon lemon juice
  • 1 c. cherries seeded and halved
  • 4 oz. cream cheese cut into small pieces
  • 1 c. cold heavy cream
  • 2 Tablespoons sugar
  • 1 Tablespoon vanilla


  • Combine the sweetened condensed milk, lemon juice, and 1/2 c. of the cherries in a food processor. Process until smooth.
  • Pour the mixture into a medium bowl and add the cream cheese. Mix well and refrigerate for 30 minutes.
  • Pour the heavy cream and sugar into a cold bowl. Beat with a hand mixer on high speed until it has thickened and stiff peaks form. Stir in the vanilla.
  • Add the cherry cream cheese mixture into the whipped cream mixture and gently fold it in. Add the remaining cherries and fold them into the ice cream mixture.
  • Place the mixture in a freezer safe container and place in the freezer. Stir every 30 minutes for 2 hours. After 2 hours use a spatula to smooth the top of the ice cream and freeze over night.


Source: Adapted from Magnolia Days

No Churn Cherry Cheesecake Ice Cream


  1. Cherries have been so good this year! I can’t get enough! What a great idea to use them in the ice cream, and I too love no churn ice cream. The texture is so smooth and creamy – I just love it! This is beautiful – love your pics 🙂

  2. Your ice cream looks so creamy and wonderful. I love summer cherries, too, and can’t wait to try a no-churn ice cream recipe!

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