How does no churn ice cream work?

Without an ice cream maker, you need to find a way to aerate the base. To do this we use what's called a 'no churn' method: incorporating air before freezing . Usually this is done by whipping heavy cream with a stand mixer or hand mixer to medium to stiff peaks then stirring in the flavorings.

Why is my no-bake cheesecake not firming up?

The primary reason a no-bake cheesecake is too runny or doesn't set up properly is generally the temperature of the ingredients . If your cream cheese is too warm, the mixture will be too soft and will never set up properly.

Can you put no-bake cheesecake in the freezer to set?

No, do not use the freezer to set the cheesecake , as this will result in a less attractive texture and the filling will not slice properly.

Why is condensed milk used in no churn ice cream?

Sweetened condensed milk acts as a substitute for the traditional custard base that you'll find in regular ice cream . Using it saves time and effort, and this recipe won't work without it. How do you make no churn ice cream dairy free?

Why is my no churn ice cream so hard?

the amount and/or type of sugar used in the recipe. From what I've experienced and also understand from others involved in ice cream making, concentrated sugar depresses the freezing point of ice cream, so too little an amount of sugar in the recipe makes it too hard and too much makes it too soft.

Why do you put condensed milk in ice cream?

Sweetened condensed milk The other job it does is absorb some of the liquids in the mix and boosts the ratio of non-fat solids in the ice cream due to it's high proportion of milk solids . This prevents the risk of large ice crystals forming and making sure the end result is silky smooth and buttery.

Will no-bake cheesecake harden in the fridge?

No-bake cheesecakes generally need at least 4-6 hours in the refrigerator to set properly. If your filling is still runny after that time, try chilling it for another 2-4 hours.

What to do with a cheesecake that won't set?

Allow The Cheesecake To Cool After the cheesecake is done, switch off the oven and let it cool down in the oven for an hour or more. Doing this helps the cheesecake to cool down slowly and helps it to set properly.

How do you fix a lumpy no-bake cheesecake?

You can either pour the mixture into a pot at a low temperature or put it in a bowl over warm water. Stir continuously until all the cream cheese lumps are melted, and the mixture is completely smooth . It is also a good method to fix cheesecake batters that are curdled or split.

How long does it take for a cheesecake to harden?

A cheesecake is a make-ahead cake in the sense that you have to make it ahead. After all the careful baking and slow cooling, the cheesecake still needs to chill in the fridge and finish setting up for at least four hours or (ideally) overnight .

Easy No Churn Cherry Cheesecake Ice Cream

The Recipe Rebel / Desserts

written by Ashley Fehr

5 from 10 votes

Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings 12 servings

Jump to Recipe

Last updated on February 28, 2024

This post may contain affiliate links. For more information, please see our disclosure policy.

Smooth, creamy No Churn Cherry Cheesecake Ice Cream made with only 5 ingredients! Mix up the pie filling flavor to easily customize.

Easy No Churn Cherry Cheesecake Ice Cream - The Recipe Rebel (2)

What is no churn ice cream?
How to make no churn ice cream:
Ingredients and variations:
More no churn ice cream recipes!
Easy No Churn Cherry Cheesecake Ice Cream Recipe

Cherry cheesecake was pretty much my favorite dessert growing up.

My mom had a few go-to dessert recipes and her no-bake cherry cheesecake was one that I always enjoyed!

Whenever we would go out for ice cream, I always always got New York Cherry Cheesecake — it is still one of my favorites!

Easy No Churn Cherry Cheesecake Ice Cream - The Recipe Rebel (3)

These days, I’ve expanded my list of favorites even more but I still come back to a big bowl of this no churn ice cream now and then 😉

What is no churn ice cream?

Although no churn ice cream isn’t traditional ice cream, it is still a fun and cool summer treat.

The bonus? It’s easy to make and requires no ice cream maker!

Just two main ingredients (cream and sweetened condensed milk), and you can mix and match almost any add ins you want from there.

Then, it’s just a few hours in the freezer and it’s ready to enjoy.

Easy No Churn Cherry Cheesecake Ice Cream - The Recipe Rebel (4)

How to make no churn ice cream:

Whip up some cream: you want to incorporate air into this recipe so that your ice cream isn’t a frozen block of creamy! For this reason only heavy whipping cream will work.
Fold in some sweetened condensed milk — the sugar keeps the ice cream from freezing completely solid, and obviously adds sweetness.
Add in any mix ins you want! For this recipe we use cherry pie filling and crushed graham crackers.
Freeze! In 4-6 hours you can have soft serve consistency, but I usually let it freeze overnight if possible.

Ingredients and variations:

Swap out the cream for lactose-free whipping cream for a homemade ice cream that is easier on sensitive tummies (you can do the same with the cream cheese)
Swap the cherry pie filling for blueberry, strawberry, any flavor you enjoy!
Swap the graham crackers for chocolate or Oreo cookie crumbs for black forest vibes

Easy No Churn Cherry Cheesecake Ice Cream - The Recipe Rebel (5)

More no churn ice cream recipes!

No Churn Oreo Ice Cream Cupcakes
No Churn Peanut Butter Oreo Ice Cream + Recipe VIDEO
No Churn Turtle Ice Cream
Easy No-Churn Coconut Cream Pie Ice Cream

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Easy No Churn Cherry Cheesecake Ice Cream

written by Ashley Fehr

5 from 10 votes

Smooth, creamy No Churn Cherry Cheesecake Ice Cream made with only 5 ingredients! Cherry Cheesecake ice cream was always one of my favorites growing up, and I think this homemade version is even better than the ice cream parlour! Mix up the pie filling flavor to easily customize.

Save

Review

Prep Time 10 minutes mins

Total Time 10 minutes mins

Cuisine American

Course Dessert

Servings 12 servings

Calories 474cal

Ingredients

▢ 8 oz cream cheese (250 grams)
▢ 14 oz can sweetened condensed milk
▢ 1 ½ cups heavy cream 35%
▢ ¾ cup cherry pie filling
▢ 6-8 graham crackers

US Customary – Metric

Instructions

With an electric or stand mixer, beat the cream cheese until smooth. Add in sweetened condensed milk and beat until smooth, scraping down the sides as necessary.
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In another bowl, whip the cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture and set aside.
Add the graham crackers to a zip top bag and crush with a glass or another heavy object.
Place cherry pie filling into a small food processor or blender and process until smooth (this isn't completely necessary, but the whole cherries will turn icy as the ice cream freezes. I prefer a smooth swirl and no cherry ice cubes).
Swirl half of the cherry pie filling and the graham cracker crumbs into the cream mixture.
Pour half of your cream mixture into a 9×5" loaf pan. Drizzle with cherry pie filling and graham cracker crumbs and swirl. Pour remaining cream mixture on top. Drizzle with cherry pie filling and graham cracker crumbs and swirl again.
Freeze until desired firmness — about 6-8 hours minimum.

Nutrition Information

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

Reader Interactions

Comments

Irene says
May 22, 2023 at 1:45 am
Delicioussss! Cheesecake lovers should surely try this!
Reply
- The Recipe Rebel says
  May 25, 2023 at 8:41 am
  Hi Irene! So glad you enjoyed the recipe! Thank you for this kind review!
  Reply
Irene says
May 1, 2023 at 4:30 am
Can we use Digestive biscuits instead of Graham? Or will they become soggy?
Reply
- The Recipe Rebel says
  May 3, 2023 at 9:45 pm
  Hi Irene! Ys that should work! Enjoy!
  Reply
Kim says
July 22, 2022 at 7:18 pm
Can this be made with half and half to make it a bit less rich?
Reply
- The Recipe Rebel says
  July 29, 2022 at 7:30 pm
  Hi Kim, half and half would not work in this recipe.
  Reply
  See Also
  Coconut Rice with Roast Courgette, Fennel, Crispy Tofu & Gomashio | Rebel Recipes
Gina says
June 17, 2022 at 6:05 am
Can you make this in an ice cream maker?
Reply
- Ashley Fehr says
  June 20, 2022 at 10:58 am
  You could but then I would probably start with this recipe: https://www.thereciperebel.com/homemade-vanilla-ice-cream/
  Reply
Shirley says
July 5, 2021 at 4:57 pm
Should that be 6-8 graham crackers instead of 6-8 cups?
Reply
- Lenore says
  July 10, 2021 at 11:53 am
  Hi Shirley,
  I had the same question. I just gave the video a once-over. The answer is 6-8 graham crackers, not 6-8 cups.
  Reply
- Ashley Fehr says
  July 12, 2021 at 10:16 am
  Sorry! There was a typo but it has been corrected
  Reply
Jill says
July 1, 2021 at 9:48 am
This ice cream tastes as good as it looks. Can’t believe how simple it was to make. Thanks for the recipe!
Reply
- Ashley Fehr says
  July 5, 2021 at 12:53 pm
  Thanks Jill!
  Reply
Toni says
July 1, 2021 at 8:48 am
Such a delicious summer treat! My kids couldn’t stop eating this!
Reply
- Ashley Fehr says
  July 5, 2021 at 12:53 pm
  Thanks Toni!
  Reply
Pam says
July 1, 2021 at 8:39 am
The colors are so perfect for the upcoming 4th of July weekend. I’m making this and serving it in blue bowls!
Reply
- Ashley Fehr says
  July 5, 2021 at 12:53 pm
  So perfect!
  Reply
Elizabeth says
July 1, 2021 at 8:18 am
This ice cream is beyond delicious! Will definitely make again!
Reply
- Ashley Fehr says
  July 5, 2021 at 12:53 pm
  Thanks Elizabeth!
  Reply
Gina says
July 1, 2021 at 8:01 am
Love no churn ice cream and this flavor is delicious and my favorite for summer!
Reply
- Ashley Fehr says
  July 5, 2021 at 12:53 pm
  Thanks Gina!
  Reply
Caroline says
August 20, 2020 at 8:57 pm
Hi Ashley….I just made this ice cream and it’s in the freezer now.
Question, the whip cream began to deflate but not entirely… and I did have plans for waffle cones, Will this be ok for cones? Will it be ok at all for ice cream? Help🤪lol!
Reply
- Ashley Fehr says
  September 1, 2020 at 12:35 pm
  The cream will deflate slightly as it is mixed with the condensed milk, that is okay!
  Reply
Sherry says
August 2, 2019 at 3:10 pm
This looks delicious! Could I use strawberry or blueberry filling instead? My son does not like cherries. Thank you!
Reply
- Ashley Fehr says
  August 5, 2019 at 12:58 pm
  You can use any variety of pie filling!
  Reply
  - Barbara Beville says
    September 4, 2019 at 9:59 pm
    What is heavy whipping cream??
    Do you have a picture?? I’m sorry just a newbie,, at some things ?‍♀️?‍♀️
  - Ashley Fehr says
    September 9, 2019 at 12:57 pm
    No problem! It is high fat cream used for whipping. Sometimes the carton says whipping cream or sometimes heavy cream.
Mihaela says
November 20, 2016 at 4:04 pm
I’ve been waiting for this recipe my whole life ?Looks so good and it tastes even better. Thanks for sharing!
Reply
- Ashley Fehr says
  November 20, 2016 at 8:57 pm
  I’m so glad you liked it!
  Reply

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Easy No Churn Cherry Cheesecake Ice Cream - The Recipe Rebel (2024)

Table of Contents

What is no churn ice cream?

How to make no churn ice cream:

Ingredients and variations:

More no churn ice cream recipes!

Easy No Churn Cherry Cheesecake Ice Cream

Ingredients

Instructions

Nutrition Information

Meet Ashley

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