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No Churn Cherry Cheesecake Ice Cream

June 16, 2017

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Every summer, my family searched high and low for a coveted box of New York Cherry Cheesecake ice cream.  Not just any grocery store would carry it, and even the ones that did didn’t always have it in stock.

It was the small-town-holy-grail of ice cream.

When I was in grade three we managed to secure a box during a sleepover with my best friend.  We happily devoured the ice cream, fearing no consequence.  Unfortunately, the next day I woke up with small red spots all over my body.

“Yikes, must have been the cherry cheese cake ice cream we ate last night.  Maybe you’re allergic.” proclaimed my concerned nine-year-old friend.

I felt itchy all over as I imagined my fate without my favourite ice cream.

Turned out, it was chicken pox.

While I’m positive that the ice cream had nothing to do with chicken pox, it is a fun memory that I always think of when I eat this ice cream.

What hasn’t changed?  New York Cherry Cheesecake ice cream is still hard to find in Saskatchewan.  (Thank you Twisted Sisters in Chamberlain, SK for carrying it!!)

I set out to make my own.

No-churn Cherry Cheesecake Ice Cream is the perfect summer treat! Whip up this homemade recipe in no time and have your kids begging for more.

A Sweet Dillema

The problem with making ice cream is that it usually involves expensive equipment.  Yes, I own a kitchen aid mixer, but do I really want to pay $200 for the ice cream maker attachment?

No thank you.

Thankfully, you don’t have to own any fancy equipment to make your own version of the coveted New York Cherry Cheesecake ice cream.  All you need is a large bread pan, mixer, and some patience while the ice cream freezes.

Trust me, the patience part is hard!!

No-churn Cherry Cheesecake Ice Cream is the perfect summer treat! Whip up this homemade recipe in no time and have your kids begging for more.

In theory, you could make this recipe with 5 ingredients and be done with it.  However, I like to make my own sweetened condensed milk because its cheaper and I can control the sugar.  Prepared pie filling from a can is obviously easier, but a quick homemade version is way tastier.

Related: Cheesecake Brownie Bites

No-churn Cherry Cheesecake Ice Cream is the perfect summer treat! Whip up this homemade recipe in no time and have your kids begging for more.

No Churn, No Problem

I already had frozen pie filling from last summer’s sour cherries on hand in my freezer.  If you’re using fresh cherries, you can make your own quick pie filling with cornstarch and sugar.

Related: The Best Sour Cherry Pie

Good Ice Cream Takes Time

Unfortunately, this ice cream has a lot of steps.  You have to whip the cream, then the sweetened condensed milk, and then the cream cheese.  I’ll be experimenting in the coming months to see if I can get the amount-of-dishes-dirtied down without sacrificing the texture.

If you make your own sweetened condensed milk, you might end up with a grainier texture than the stuff you buy in the store.  Fear not.  Any graininess will be gone once the ice cream freezes.

No-churn Cherry Cheesecake Ice Cream is the perfect summer treat! Whip up this homemade recipe in no time and have your kids begging for more.

The whipped cream, sweetened condensed milk and cream cheese combine to form the ice cream base.  Spread half the mixture in the large bread pan.  Put half of your cherry pie filling overtop and crumble two graham crackers.

Repeat the process.

Related: The Prettiest Saskatoon Berry Cheesecake

No-churn Cherry Cheesecake Ice Cream is the perfect summer treat! Whip up this homemade recipe in no time and have your kids begging for more.

Mix with a spatula and top with one more crumbled graham cracker for presentation.  Put a piece of plastic wrap over the ice cream and freeze overnight.

When I was researching the no-churn method, some blogs said you could eat the ice cream in as little as six hours.  I found that mine was not ready, but I think it depends on your particular freezer.

For the record, ours is old and decrepit.

No-churn Cherry Cheesecake Ice Cream is the perfect summer treat! Whip up this homemade recipe in no time and have your kids begging for more.

Let the pan of ice cream sit at room temperature for 5-10 minutes before serving.  Scoop  and serve!

This version is packed with cherries and is so much more flavourful than the boughten one.

No-churn Cherry Cheesecake Ice Cream is the perfect summer treat! Whip up this homemade recipe in no time and have your kids begging for more.

P.S.- My friend in the story just so happens to be coming over to my house with her son today.  I can’t wait to share with them.

Let’s hope her son doesn’t get chicken pox.  😉

What’s your favourite ice cream flavour?  I’m planning two more ice cream posts this summer and, I’d love to feature yours!

No-churn Cherry Cheesecake Ice Cream is the perfect summer treat! Whip up this homemade recipe in no time and have your kids begging for more.

DO YOU JUST WANT THE RECIPE WITHOUT HAVING TO SCROLL TO THE BOTTOM?

Get over 25 of them– using Saskatoon berries, sour cherries, raspberries, rhubarb and more. For a limited time its only $7–60% off the regular price!

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No Churn Cherry Cheesecake Ice Cream

 

Everything you love about cherry cheesecake in ice cream form.

Serves 12
Ingredients:
2 cups whipping cream,
1 cup salted butter, melted,
1 cup white sugar,
1 cup powdered skim milk,
2 tsp vanilla,
1/2 brick cream cheese,
2 tbsp water,
2 cups sour cherries,
sugar to taste, try 1/2 cup,
1 tbsp cornstarch,
5 graham crackers.Instructions:

If making your own cherry pie filling, heat two cups of cherries and 1/2 cup of sugar on medium high. Mix cornstarch with a tiny bit of water to make a smooth liquid. This will prevent clumps.

Add to the cherries when they start to bubble. Stir for a minute or two, or until it reaches desired thickness. (It should be quick. If not, add more cornstarch.) Set aside and let cool.

Whip the 2 cups of whipping cream until soft peaks form, about 2 minutes. Set aside.

In a food processor, combine butter, sugar, skim milk powder and vanilla until very well blended. Do not worry if there is still a bit of graininess, you will not taste it.

Skip this step if using pre-made sweetened condensed milk. Set aside.

Blend the cream cheese with 2 tbsp water until smooth. In a large bowl, combine whipped cream, sweetened condensed milk mixture, and cream cheese to form the ice cream base.

In a large baking pan, pour in half the ice cream base and top with half the cherry pie filling. Crumble two graham crackers and spread.

Repeat the process. Mix lightly with a spatula. Top with one last graham cracker for presentation.

Cover tightly with saran wrap and set in freezer for overnight. Your ice cream may be ready in as little as 6-8 hours, but mine wasn’t.

Set out for 5-10 minutes before you’re ready to serve. Enjoy!

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Kristen Raney

Kristen is a former farm kid turned urban gardener who owns the popular gardening website, Shifting Roots.  She is obsessed with growing flowers and pushing the limits of what can be grown in her zone 3b garden.  She also loves to grow tomatoes, but oddly enough, dislikes eating them raw.

20 Comments
Filed Under: Uncategorised Tagged: cheesecake, Cherries, dessert, easy, ice cream, Kids, no churn, no-bake, recipe, Sour cherries, summer

About Kristen Raney

Kristen is a former farm kid turned urban gardener who owns the popular gardening website, Shifting Roots.  She is obsessed with growing flowers and pushing the limits of what can be grown in her zone 3b garden.  She also loves to grow tomatoes, but oddly enough, dislikes eating them raw.

Comments

  1. Emily @ Pizza & Pull-ups says

    June 16, 2017 at 8:34 am

    This sounds so good, I have never made ice cream, but I worked at an ice cream shop in high school and it is one of my favorite treats.
    Reply
  2. Rose says

    June 16, 2017 at 8:41 am

    Looks SO good! Cherry cheesecake has such a fantastic flavor.
    Reply
  3. Chelsea Rose says

    June 16, 2017 at 9:04 am

    This looks amazing, and not too difficult. ... although maybe the waiting for it to be ready will be! Thanks for sharing!
    Reply
  4. Alexandra says

    June 16, 2017 at 9:44 am

    Yum! I have pinned/saved a few recipes for no-churn ice cream but haven't tried it yet. This makes it seem super easy and I'll have to give it a go this summer!
    Reply
  5. Sumer | Grace, Giggles & Naptime says

    June 16, 2017 at 11:00 am

    This looks AMAZING! My hubby would LOVE this! Pinned this and totally going to make this summer. Your pics are so adorable, too! :)
    Reply
    • Kristen Raney says

      June 17, 2017 at 9:15 am

      Aww, thanks so much! I'd love to know how yours turned out.
      Reply
  6. Corey | The Nostalgia Diaries says

    June 16, 2017 at 11:16 am

    I've been wanting to try no-churn ice cream with my daughter. This looks SO good - the perfect summer ice cream!
    Reply
  7. Christine C says

    June 16, 2017 at 11:31 am

    This sounds amazing! One of my favorite flavors growing up that I haven't had in forever is blueberry cheesecake ice cream. Now that I have 4 blueberry bushes, I'm thinking I might have to adapt this recipe and try it out! Pinning for later, thanks!
    Reply
    • Kristen Raney says

      June 17, 2017 at 9:14 am

      Do it! I'd love to know how it turns out.
      Reply
  8. Katie says

    June 16, 2017 at 5:50 pm

    This looks delicious. I saved it to Pinterest to make sure I try it out!
    Reply
  9. Summer @ Coffee With Summer says

    June 16, 2017 at 9:02 pm

    OH my heavens, this looks delicious! Need to make for a summer get together this year!
    Reply
  10. Aryn says

    June 17, 2017 at 6:22 am

    Yuuummm! I love making ice cream and we will definitely be giving this a try!
    Reply
  11. Jackie says

    June 17, 2017 at 7:53 am

    This looks so good! Also what a yummy summer dessert. Thanks for sharing this recipe.
    Reply
  12. Abram says

    June 17, 2017 at 2:02 pm

    This looks absolutely amazing. I'm going to have to try this out. Pinned!
    Reply
  13. Kate says

    June 17, 2017 at 4:38 pm

    This sounds incredible! My favorite ice cream is anything with mint. I'll have to try this over the summer though. Thank goodness it was chicken pox and not an allergy!
    Reply
  14. Jessica Devlin Design says

    June 19, 2017 at 3:14 pm

    oh my! that looks flipping unbelievably good. going to give this a try. thank you
    Reply
  15. Easton Salomon says

    June 22, 2017 at 1:47 pm

    This easy, five ingredient Cherry Cheesecake Ice Cream is cool, creamy and packed with flavor. This no - churn treat features a vanilla cheesecake base that’s loaded with juicy cherries . And best of all, it’s made without an ice cream maker!
    Reply
  16. Tina says

    June 3, 2018 at 7:58 am

    Hello, the recipe for cherry cheesecake ice cream sounds delicious, but please can you tell me how much half a brick of cream cheese weighs as we don't buy it in bricks here in France!
    Reply
    • Kristen Raney says

      June 3, 2018 at 9:03 am

      Sorry about that! Half a brick of cream cheese is 4 ounces or approximately 113 grams. Good luck, I'd love to know how it goes.
      Reply

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  1. Featured Canadian Foodie: Shifting Roots | Food Bloggers of Canada says:
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    […] post for No Churn Sour Cherry Cheesecake Ice Cream most sums up me and my recipes: It has to be as simple as possible, sweet, and bonus points for […]
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Welcome!

Hi, I'm Kristen and I help new gardeners learn to grow their own vegetables and beautify their yards. I also share recipes that use all that delicious garden produce. Grab a coffee (and your gardening gloves) and join me for gardening tips, simple recipes, and the occasional DIY, all from the lovely city of Saskatoon, Saskatchewan.

P.S. First time gardener? You'll want to download the quick start gardening guide below!

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Welcome!

Hi, I’m Kristen and I help new gardeners learn to grow their own vegetables and beautify their yards. I also share recipes that use all that delicious garden produce. Grab a coffee (and your gardening gloves) and join me for gardening tips, simple recipes, and the occasional DIY, all from the lovely city of Saskatoon, Saskatchewan.

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Do you tend to plan out your garden to the nth deg Do you tend to plan out your garden to the nth degree, do you just wing it, or are you somewhere in-between?⁠
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Hey friends! There's a lot of new faces in this l Hey friends!  There's a lot of new faces in this little corner of IG, so I wanted to introduce myself.  My name is Kristen and I'm the gardener & content creator behind Shifting Roots.  I'm wife to @mgsraney and mom to 3 kids, ages 8, 23 months and 7 months.  Needless to say, our house is BUSY.  I garden in zone 3 in Saskatoon, SK, so if I can grow it in my short growing season and cold temperatures, you probably can too.⁠
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