Go Back
+ servings
cheesecake ice cream
Print Recipe
0 from 0 votes

Cheesecake Ice Cream

Beat the summer heat! Try this recipe for homemade cheesecake ice cream with cherries without using ice cream maker. It's creamy, tangy and not too sweet!
Prep Time20 mins
Total Time20 mins
Course: Dessert
Cuisine: American, European, Italian
Keyword: cheesecake ice cream
Servings: 8 servings
Calories: 253kcal
Author: Bebs


  • 10 liquid ounces whipping cream
  • 1 pack (8 oz) cream cheese
  • 3/4 can (1 can = 14 oz) sweetened condensed milk
  • 3 medium lemon -juice
  • 1 cup sour cherries (canned or fresh) - pitted and crushed or cut into halves
  • 1 1/2 cup sour cherry jam
  • 1 cup graham crackers or butter biscuits - coarsely crushed


  • In a bowl, whip cream until firm peaks form. Set aside.
  • In a large bowl, combine cream cheese, condensed milk, and lemon juice. Beat with electric mixer on high speed until it becomes smooth, light and frothy. Add the whipped cream and gently fold into the cream cheese mixture using spatula until well combined.
  • Transfer mixture in a freezer-safe container in three partitions adding jam, crushed cherries and biscuits/graham in between and on top.
  • Run a bread knife thru the mixture in a swirling and up and down motion to mix and create a marble effect.
  • Place cover on the container or use aluminum foil and place in freezer for at least 6 hours or until frozen.


I used 3 medium sized lemons because we like it a bit tangy but you can start with 1 lemon first and add more according to your preference.
Same with the condensed milk, try adding half of the measurement and adjust as desired.
You may replace the cherries with strawberries, blueberries or other fruits.


Calories: 253kcal | Carbohydrates: 58g | Protein: 1g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 1mg | Sodium: 97mg | Potassium: 98mg | Fiber: 1g | Sugar: 33g | Vitamin A: 245IU | Vitamin C: 6.4mg | Calcium: 25mg | Iron: 1.2mg