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Scoops of cherry cheesecake swirl ice cream stacked in a cocktail glass.

Cherry Cheesecake Swirl Ice Cream (No Churn)

Heather Smoke
Creamy no churn cheesecake ice cream, swirled with fresh cherry compote and crumbled graham crackers.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 2 votes
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Prep Time 20 minutes
Cook Time 10 minutes
Freeze Time 8 hours
Total Time 8 hours 30 minutes
Course Dessert
Cuisine American
Servings2 quarts

Equipment

  • Electric Mixer (Stand or Hand-Held)

Ingredients
 

Cherry Compote

  • 1 lb fresh or frozen cherries, pitted and halved
  • ¼ cup granulated sugar
  • 1 tbsp corn starch
  • ¼ tsp ground cinnamon
  • 1 tbsp lemon juice

Ice Cream

  • 8 oz full-fat cream cheese, softened to room temperature
  • 1 can (14 oz) sweetened condensed milk
  • 1 tsp vanilla bean paste or vanilla extract
  • 1 tbsp orange liqueur or vodka, optional
  • 1 ½ cups cold heavy whipping cream
  • 3 graham crackers, crumbled

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.

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.

Notes

  • The orange liqueur is optional, but the alcohol helps to promote a smooth, cream texture.
  • Homemade ice cream is best eaten within about 2 weeks.
Keyword Cheesecake, Cherry, Ice Cream, No Churn Ice Cream
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