Cherry Cheesecake Swirl Ice Cream (No Churn)

Today I have for you such an easy and delicious no churn ice cream recipe! This cherry cheesecake ice cream has a rich flavor and creamy texture from the addition of cream cheese, swirled with a beautiful fresh cherry compote. Crumbled graham crackers add even more cheesecake flavor, as well as texture and crunch. If you love a good cherry cheesecake, this swirled cherry ice cream will satisfy all your cheesecake cravings, but with a lot less effort to make.

You might also love this strawberry vanilla bean ice cream, blueberry ice cream and lemon ice cream.

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Why You’ll Love This Ice Cream

No Ice Cream Maker Needed. I love a good churned ice cream, but sometimes, quick and easy is the way to go. You only need a few minutes to prep this ice cream before it’s ready to pop into the freezer.

Versatile. Don’t like cherries? Substitute with peaches, blueberries, strawberries or apricots!

Creamy, Crunchy, Tart and Sweet. This cherry cheesecake ice cream has so many good flavors and textures happening with the cream cheese ice cream, tart cherry swirl and crumbly graham crackers.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

Cherry Compote

• Cherries. You can use fresh or frozen cherries, whichever is in season and most convenient. Be sure to pit the cherries first.
• Sugar. A little granulated sugar sweetens the cherries and adds moisture to the compote.
• Corn Starch. Thickens the cherries into a consistency similar to pie filling.
• Cinnamon. A little spice complements the flavor of the cherries and graham crackers.
• Lemon Juice. Adds a little tartness to balance the sweetness of the ice cream.

Ice Cream

• Cream Cheese. No churn ice cream is usually very fluffy and light, but the cream cheese adds a dense, luxurious texture to the ice cream, as well as that tangy cheesecake flavor.
• Sweetened Condensed Milk. Sweetens the ice cream and promotes a rich, creamy texture.
• Vanilla. I prefer to use vanilla bean paste, but you can also use a good quality vanilla extract.
• Orange Liqueur. A little alcohol lowers the freezing point of homemade ice cream to keep it smooth and creamy. The orange liqueur adds nice flavor to complement the cherries, but you can also use vodka.
• Heavy Whipping Cream. The high fat content of heavy whipping cream makes a smooth, creamy ice cream that you just can’t get with a lower fat milk or cream.
• Graham Crackers. Crumbled graham crackers add texture and crunch, as well as a delicious graham cracker crust flavor.

Instructions

Cherry Compote

• In a saucepan, toss pitted cherries with the sugar, corn starch and cinnamon. Add the lemon juice.
• Cook the cherries over medium heat, stirring frequently. Once the liquid starts getting thicker, stir constantly, until thick like pie filling. It might take about 10-15 minutes to thicken.
• Remove the cherries from the heat. Scoop 1/3 of the compote into a small food processor and puree until smooth. Stir the pureed cherries back into the compote.
• Cover and refrigerate until well chilled.

TIP: Use fresh cherries when they’re in season for a sweeter cherry swirl, or tart/sour cherries for a mouth-puckering treat.

Ice Cream

• In a large bowl, use an electric mixer to beat the cream cheese, sweetened condensed milk, vanilla and orange liqueur until smooth.
• Separately, use an electric mixer to beat the cream until soft peaks form. Whisk the whipped cream into the cream cheese mixture.
• Spoon 1/2 of the ice cream into an ice cream container. Dollop with 1/2 of the chilled cherry compote and sprinkle with 1/2 of the crumbled graham crackers.
• Repeat with another layer of ice cream, cherries and graham crackers, then use a spoon to gently swirl everything together. Don’t over mix, since you want to see visible streaks of cherries throughout.
• Cover the container with a lid and freeze until firm enough to scoop, at least 8-10 hours.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!

Frequently Asked Questions

What kind of cherries should I use?

I love to use fresh cherries when they’re in season, but frozen pitted cherries work great, too.

Could I substitute cherry preserves for the cherry compote?

You sure can! Use a good-quality, whole fruit cherry preserves.

What if I don’t have a cherry pitter?

A cherry pitter is such a handy little tool, since it makes quick work of pitting fresh cherries. If you bake with a lot of fresh cherries, you should definitely have one on hand. They seem prone to breaking, though, and I’ve broken 2 or 3 of them over the years. Without a cherry pitter, you can still easily pit your cherries, although it will take longer. Simply use a small paring knife to cut around the pit, cutting the cherry in half, much like you would cut a freestone peach. Then, gently twist the two halves, pulling one half of the cherry off the pit. Use your knife to cut the pit out of the other half.

Can I make this recipe with other fruit, too?

Absolutely. Instead of the cherries, you can substitute blueberries, strawberries, peaches, apricots or blackberries, to name a few.

What can I substitute for the graham crackers?

You can also use digestive biscuits or buttery shortbread cookies.

Do I need an ice cream maker for this recipe?

No, this is a no churn recipe.

How long does no churn ice cream take to freeze?

Usually the ice cream will need to freeze for about 8-10 hours, or overnight, before it’s firm enough to scoop.

Do I have to add the alcohol?

It’s totally optional, but it does help promote a smooth, creamy texture.

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