No Churn Cherry Cheesecake Ice Cream is a decadent cheesecake ice cream studded with bites of real cheese cake and tart cherry pie filling. No ice cream machine required! This creamy, scoop-able ice cream base comes together in quickly with a whisk. Thank you Milk Means More for sponsoring this post. All opinions are my own.
I’ve made no secret of my love of ice cream. I love it so much that each July, I post exciting homemade ice cream recipes to celebrate National Ice Cream Month. You should also know that I make it a point to seek out delicious ice cream shops wherever I go. I’ll try anything! In fact, I once tried a savory garlic ice cream at the Garlic Festival in Gilroy, California. While garlic ice cream has it’s merits, I prefer my ice cream to be on the sweet and creamy side, with interesting bits of something sprinkled throughout. Handcrafted ice cream is Everything!
Moomer’s Homemade Ice Cream is located in the country just outside of Traverse City, Michigan. The Plummer family opened Moomer’s in 1998 as a way to share their passion for agriculture and ice cream with the community. You see, Moomer’s is unique in that it is right next to the family’s working dairy farm and creamery. I’ve toured the facility and spoken with the Plummer family on several occasions over the years. Their story is both fun and inspiring. They’re good, hard working people.
If you follow me on Instagram, you’ve likely seen Moomer’s photos like this:
Moomer’s Oreo Cheesecake Waffle Cone
Me holding a freshly made waffle cone filled with my favorite flavor of the day, overlooking the cows in the pasture. I’ve been doing it for years. So much so that when friends and acquaintances visit, they take similar photos to document their Moomer’s experience. I’m so tickled whenever I’m tagged in one!
Moomer’s crafts their ice cream with milk produced without added hormones or antibiotics.
[bctt tweet=”Michigan milk is tested at both the farm and the processing facilities to be free of antibiotics before ever being processed for market! #milkmeansmore” username=”@comfortdomestic”]
The folks at Moomer’s go out of their way to create both favorite and seasonal ice cream flavors, year ’round. I confess that I tend to veer in one of two directions when selecting my Moomer’s flavors: cheesecake or cookies. Nine times out of ten, I’ll choose a flavor that reads “__________ Cheesecake” above all else. The sweet cream vanilla ice cream base is so riddled with fruit and bits of real cheesecake that I am powerless to resist!
It was only a matter of time before I tried making a similar flavor at home.
I wanted to create a flavor that is every bit as delicious as my favored Moomer’s _______ Cheesecake flavors, but with a twist that is all my own. I settled on a “no churn” recipe to make it accessible to anyone wanting to make ice cream at home without an ice cream maker. Since I live in the Cherry Capital of the World, a No Churn Cherry Cheesecake Ice Cream is an easy choice.
Did you know that you can make ice cream without an ice cream maker? It’s true! Tweaking dairy ratios and adding a can of sweetened condensed milk helps make it possible. The thick, sweetened condensed milk slows the formation of ice crystals in the ice cream base as it freezes, thus keeping it velvety smooth without the need to stir/churn. Cool, eh? Because Science.
Rather than my usual vanilla bean or extra creamy chocolate ice cream base recipes, I decided upon a cheesecake flavored base. The trickiest part of the recipe was coming up with a real cheesecake that didn’t take all day to prepare, and wasn’t rock hard once frozen. After six different trials, I discovered that I was over-complicating things. The key to achieving a creamy cheesecake texture after freezing was to eliminate the eggs and scale down a simple no bake cheesecake recipe. The Sons were sad to see the cheesecake problem solved because they were quite enjoying munching on my “rejects” along the way. So was I! 😉
No Churn Cherry Cheesecake Ice Cream is a decadent cheesecake ice cream studded with bites of real cheese cake and tart cherry pie filling. No ice cream machine required! This creamy, scoop-able ice cream comes together quickly with only a whisk. I’m thrilled with the flavors of my No Churn Cherry Cheesecake Ice Cream! However, don’t think for a second that creating this fab recipe will diminish my number of Moomer’s visits in the future.
The Plummer’s do a fantastic job with their ice cream at Moomer’s. I’m happy to let them continue to satisfy my ice cream cravings on a regular basis! Oh, I’ll keep making homemade ice cream. However, I can’t compete with the experience of eating ice cream while gazing at the cows that produce the milk to make it.
Just keeping it real, Friends!
Have a Moomer’s like experience at home with No Churn Cherry Cheesecake Ice Cream!
Kirsten/ComfortablyDomestic
Yields 1.75 Quarts
No Churn Cherry Cheesecake Ice Cream is a decadent cheesecake ice cream studded with bites of real cheese cake and tart cherry pie filling. No ice cream machine required! This creamy, scoop-able ice cream base comes together in quickly with a whisk.
6 hr, 25 Prep Time
6 hr, 25 Total Time
Save RecipeIngredients
- For the Cheesecake Bites:
- 2/3 C. (4 sheets) crushed graham cracker crumbs
- 2 Tbs. unsalted butter, melted
- 2 oz. fat cream cheese, softened (not non-fat)
- 2 Tbs. granulated sugar
- 1 tsp. lemon juice
- ½ tsp. clear vanilla extract
- For the Cheesecake Ice Cream Base:
- 6 oz. low fat cream cheese, softened (not non-fat)
- 1 pint (2 C.) heavy whipping cream
- 14 oz. can (½ C.) low-fat sweetened condensed milk
- 1 ½ tsp. clear vanilla extract
- For the Cherry Ribbon:
- 21 oz. can “More Fruit” Cherry Pie Filling, chilled
Instructions
- Prepare the cheesecake bites by stirring the melted butter into the graham cracker crumbs. Press the crumbs against the side of the bowl to moisten. Firmly press the buttery crumbs into the bottom and up the sides of a small (16oz.) individual casserole dish to form the crust. Freeze the crust while preparing the cheesecake filling.
- Blend 2 oz. of the cream cheese with the sugar, lemon juice, and vanilla extract until smooth. Pour the cheesecake filling into the graham cracker crust, smoothing the top with a spoon. Freeze the cheesecake for 2 hours or until firmly set.
- Once set, run a thin knife around the interior edge of the casserole dish to loosen. Turn the cheesecake out onto a cutting board. Cut it into bite-sized, ½-inch cubes. Return the cheesecake bites back to the freezer while preparing the cheesecake ice cream base.
- Beat 6 oz. of cream cheese until creamy. Whisk the heavy whipping cream, sweetened condensed milk, and vanilla until smooth. Once smooth, continue to whisk until the mixture forms soft peaks. The base should look like soft whipped cream.
- Pour half of the ice cream base into a standard 9-inch x 5-inch x 2 ½-inch loaf pan. Scatter half of the frozen cheesecake bites over the base. Spoon half of the cherry pie filling over top. Pour the remaining ice cream base over the filling. Scatter the remaining cheesecake bites and spoon the remaining pie filling over all.
- Freeze the ice cream for 4 to 6 hours or until firm. Once firm, serve immediately or cover with plastic wrap to store in the freezer for up to 1 week.
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