No Churn Cherry Cheesecake Ice Cream
This No Churn Cherry Cheesecake Ice Cream combines a rich cheesecake-inspired ice cream base with ribbons of sweet cherry jam and crunchy vanilla wafers for an easy frozen dessert that tastes just like your favorite slice of cheesecake, no ice cream maker required.
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Servings: 1.5 quarts
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.