If the thought of a slice of cherry cheesecake makes you happy, wait until you try it in ice cream form! This No Churn Cherry Cheesecake Ice Cream is everything you love about the beloved dessert, just so much better and summer approved. It has a rich, creamy cheesecake filling based, buttery vanilla wafer pieces, and sweet-tart ribbons of cherry jam. The best part? It requires no ice cream maker at all!
The secret to the creamiest ice cream base is that it is made with whipped heavy cream, sweetened condensed milk, and cream cheese. This creates an ultra-creamy texture that’s scoopable straight from the freezer and tastes every bit as indulgent as your favorite ice cream shop. Swirls of cherry jam add bursts of bright fruit flavor, while mini Nilla Wafers mimic that classic graham cracker crust in every bite.
Whether you’re looking for an easy summer dessert, a make-ahead treat for cookouts, or simply a fun weekend baking project with the kids, this no churn cherry cheesecake ice cream is guaranteed to become a favorite.
If you can’t find cherry jam near you, or you plan on making your own, check out my Homemade Cherry Jam Recipe, it’s the perfect sweet-tart swirl for this ice cream.
Loving no churn ice cream recipes? Be sure to check out my other recipes here: No Churn Pistachio Caramel Cone Ice Cream, No Churn Chocolate Chocolate Ripple Cookie Ice Cream
Why you’ll love this recipe!
What ingredients do I need?
- For the Ice Cream Base
- Heavy Cream: Cold heavy cream whips into stiff peaks, creating the light, airy texture that makes no churn ice cream so creamy.
- Sweetened Condensed Milk: Adds sweetness while keeping the ice cream smooth and scoopable.
- Cream Cheese: The star ingredient that gives this recipe its unmistakable cheesecake flavor and luxurious texture.
- Vanilla Bean Paste: Adds warm vanilla flavor and beautiful flecks throughout the ice cream. Vanilla extract also works well.
- Sea Salt: Balances the sweetness and enhances all of the flavors.
- For the Cherry Swirl
- Cherry Jam, or Preserves: Slightly warming the jam makes it easier to swirl throughout the ice cream without overmixing. Homemade or store-bought both work beautifully.
- Mini Nilla Wafers: Add buttery vanilla cookie crunch reminiscent of a cheesecake crust.
Recipe Variations
- Black Forest Inspired: Add mini chocolate chips to the ice cream base.
- Nutty Version: Stir in toasted sliced almonds for extra crunch.
- Change up the fruit! Swap the cherry jam for raspberry, strawberry, mixed berry, blackberry, or blueberry preserves!
- White Chocolate Decadence: Fold white chocolate chunks into the ice cream base.
Pro Tips
- Start with fully softened cream cheese and beat the cream cheese completely smooth before adding the sweetened condensed milk to guarantee a silky smooth base with no lumps.
- Use very cold heavy cream and a chilled mixing bowl for the best volume when whipping.
- Fold the whipped cream gently using a spatula to keep as much air in the mixture as possible.
- Warming the cherry jam for 10–15 seconds in the microwave will help you drizzle the jam more for more ribbons vs clumps of jam.
- Don’t over swirl the jam. A few gentle passes with a knife create gorgeous cherry ribbons.Freeze the loaf pan before filling to help the ice cream begin setting immediately
- Let the finished ice cream sit at room temperature for 5–10 minutes before scooping for the perfect creamy texture.
- For picture-perfect scoops, dip your ice cream scoop in warm water between servings or invest in a really good ice cream scoop. I love this one here, it could probably scoop through a chunk of ice easily (just kidding, not ice, but close to it!).
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Vanilla Bean Paste: Vanilla extract can be substituted.
- Nilla wafers: Graham cracker pieces can replace the Nilla Wafers for a more traditional cheesecake crust flavor.
- Cherry Jam: Substitute with your favorite jam, or whatever you have on hand! Try my homemade Strawberry Jam or Sweet Berry Jam.
Dietary Substitutions
- Gluten-Free: Use gluten-free vanilla cookies to make this recipe gluten-free.
Leftovers and Storage
- Freezer: Store the ice cream tightly covered with plastic wrap pressed directly against the surface or in an airtight freezer-safe container for up to 2 weeks.
- For the creamiest scoops, allow the ice cream to sit at room temperature for 5–10 minutes before serving.
- Avoid repeated thawing and refreezing, which can create ice crystals and affect the texture.
But, I Still Have A Few Questions…
Do I need an ice cream maker to make this recipe?
Nope, that’s the beauty of no churn ice cream! This recipe is designed to create a rich, creamy texture without any special equipment. Whipped heavy cream provides the light, airy texture while sweetened condensed milk keeps the ice cream smooth and scoopable.
Can I use homemade cherry jam instead of store-bought?
Absolutely! Homemade cherry jam is my favorite choice for this recipe because it has a bright, fresh cherry flavor and creates beautiful ribbons throughout the ice cream. If you’re making your own, be sure to check out my Homemade Cherry Jam recipe.
Why is my no churn ice cream icy instead of creamy?
Ice crystals usually form if the whipped cream wasn’t whipped to stiff peaks, the mixture was overmixed during folding, or the ice cream wasn’t stored in an airtight container. Folding gently and covering the ice cream well before freezing will help keep it smooth and creamy.
Can I use low-fat cream cheese?
I recommend using full-fat cream cheese for the richest flavor and creamiest texture. Reduced-fat or fat-free cream cheese contains more water, which can make the ice cream softer and slightly icier.
Should I warm the cherry jam before swirling it into the ice cream?
I definitely would, warming the cherry jam for about 10–15 seconds in the microwave makes it easier to drizzle and creates beautiful, distinct ribbons throughout the ice cream without overmixing.
Can I use fresh cherries instead of cherry jam?
Fresh cherries alone won’t create the same smooth swirls. For the best texture, cook fresh cherries into a quick compote or use them alongside cherry jam to add both fresh fruit and vibrant cherry ribbons.
Can I substitute another jam?
Of course! Have fun with the flavors. Raspberry, strawberry, blackberry, blueberry, or mixed berry jam all work wonderfully. This no churn cheesecake ice cream base pairs well with almost any fruit preserve.
How long does homemade no churn ice cream last?
For the best flavor and texture, enjoy it within two weeks. Store it tightly covered in an airtight freezer-safe container to minimize ice crystal formation.
Why did my cream cheese stay lumpy?
This is likely because the cream cheese wasn’t at room temperature before mixing. Let it sit at room temperature for about an hour, then beat it until completely smooth before adding the sweetened condensed milk.
Can I make this recipe ahead of time?
Yes! In fact, this is the perfect make-ahead dessert. Freeze it overnight for the creamiest texture, then let it sit at room temperature for 5–10 minutes before scooping. Pair it with fun toppings, hot fudge, waffles cones for a fun night!
Can I double the recipe?
Yes! Simply double all of the ingredients and freeze the mixture in two loaf pans or one extra large freezer-safe container. This is a great option for parties, holidays, or summer gatherings (think ice cream bar fun!).
What can I serve with cherry cheesecake ice cream?
This ice cream is delicious on its own but also pairs beautifully with fresh cherries, whipped cream, graham cracker crumbs, chocolate shavings, hot fudge, an extra drizzle of cherry jam, or scooped into your favorite cones. It’s also incredible served alongside brownies, pound cake, or warm fruit crisps.
Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
No Churn Cherry Cheesecake Ice Cream
Ingredients
Ice Cream Base
- 2 cups cold heavy cream
- 14 ounce can sweetened condensed milk
- 4 ounces full fat cream cheese softened
- 2 teaspoons vanilla bean paste or vanilla extract
- 1 teaspoon sea salt
Cherry Swirl
- ½ cup cherry jam or preserves slightly warmed
- 1 handful mini Nilla Wafers about 20
Instructions
- Line a loaf pan with parchment paper and place it in the freezer while preparing the ice cream.
- Beat the softened cream cheese until smooth. Slowly mix in the sweetened condensed milk until silky. Stir in the vanilla and sea salt.
- In a separate chilled bowl, whip the heavy cream until stiff peaks form.
- Fold one-third of the whipped cream into the cream cheese mixture. Gently fold in the remaining whipped cream until fully combined.
- Spread one layer (about 1/3 of the mixture) of ice cream into the prepared loaf pan.
- Sprinkle with mini Nilla Wafers and drizzle with the slightly warmed cherry jam. Repeat the layer 2 more times.
- End the last layer with cherry jam (gently swirl with a butter knife or skewer) and crushed Nilla wafers.
- Cover tightly and freeze for at least 6–8 hours or overnight.
- Let sit at room temperature for 5–10 minutes before scooping and serving.
Notes
- Softened cream cheese is essential for a silky smooth base.
- Warming the jam slightly will make swirling much easier.
- Don’t overmix after folding in the whipped cream.
- Don’t over swirl the cherry jam, you want visible ribbons throughout the ice cream.
- Homemade cherry jam adds incredible flavor.
- For extra cherry flavor, drizzle additional cherry jam over each scoop before serving.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.