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Cherry Cheesecake Ice Cream

No need for an ice cream maker to make this summer-perfect and truly scrumptious homemade Cherry Cheesecake Ice Cream! Super yummy!
Course Desserts
Cuisine American
Keyword cheesecake flavored ice cream, cheesecake ice cream no eggs, cherry cheesecake ice cream, cherry ice cream no eggs, easy cheesecake ice cream recipe, egg free cheesecake ice cream, no churn cherry cheesecake ice cream, no churn cherry ice cream
Prep Time 20 minutes
Freezing Time 3 hours
Total Time 3 hours 20 minutes
Servings 8
Author Manila Spoon


  • 4 oz package of cream cheese softened (see note)
  • 14 oz can sweetened condensed milk
  • 1 1/2 cups heavy or double cream Double Cream
  • 1 1/2 cups half and half Light Cream
  • 1 cup whole milk
  • 10 oz jar maraschino cherries, well-drained and chopped (see note)
  • 1 tsp pure vanilla extract
  • ½ tsp pure almond extract


  1. Beat the cream cheese using an electric mixer until fluffy and smooth. Gradually, pour in the sweetened condensed milk and continue to beat until well-blended.
  2. Add the heavy cream, half and half, whole milk, marachino cherries and vanilla and almond extracts. Mix well.

If using an Ice Cream Maker

  1. Pour the mixture into the ice cream maker then process and freeze according to the manufacturer’s instruction.

If not using an Ice Cream Maker

  1. Pour the mixture into a freezer-safe bowl and cover. I use a metallic mixing bowl and cover it with foil. Place in the freezer.
  2. Take the bowl out every 30 minutes thereafter (for about 3 hours) and stir the ice cream using either a whisk or a handheld blender or beater. It is necessary to do this to prevent ice crystals from forming. Freeze the ice cream overnight or until hard.

Recipe Notes




*You can increase the cream cheese and use up to 1 (8 oz) block depending on how much cream cheese taste you want to shine through.

*Alternatively, you can use 1 can of pitted Dark Cherries, well-drained and chopped.

Handy tools: Handheld Electric beater or stand mixer, whisk.