Chocolate cherry cheesecake ice cream

Chocolate Cherry Cheesecake Ice Cream is rich, creamy, and decadent — everything you love about cheesecake, blended with luscious cherries and swirls of chocolate. 🍒🍫 Whether you’re using an ice cream maker or going no-churn, this dessert is a showstopper.

🍨 Chocolate Cherry Cheesecake Ice Cream

🕒 Prep Time: 20 minutes

❄️ Freeze Time: 4–6 hours (or overnight)

🍽️ Makes: About 1½ quarts

📝 Ingredients

Base

• 8 oz cream cheese, softened

• 1 cup heavy cream

• 1 (14 oz) can sweetened condensed milk

• 1 tsp vanilla extract

• ½ tsp almond extract (optional, but complements cherry flavor)

Add-ins

• 1 to 1½ cups cherry pie filling or chopped sweet cherries (fresh or frozen, pitted)

• ¾ cup chocolate chunks, chips, or shaved chocolate

• Optional: graham cracker pieces for “crust” vibes

👩‍🍳 Instructions (No-Churn Version)

🔹 1. Make the Cheesecake Base

1. In a large mixing bowl, beat cream cheese until smooth.

2. Add sweetened condensed milk, vanilla, and almond extract. Mix until creamy.

3. In a separate bowl, whip heavy cream to stiff peaks.

4. Gently fold whipped cream into cream cheese mixture until fully combined.

🔹 2. Add the Mix-Ins

• Fold in cherry pie filling and chocolate chunks

• Swirl gently so it looks marbled — don’t overmix

• Add graham cracker pieces if using

🔹 3. Freeze

• Pour into a freezer-safe container (like a loaf pan)

• Cover tightly and freeze for 4–6 hours, or until firm

🔹 4. Serve

• Let sit for a few minutes at room temp before scooping

• Garnish with extra cherries, chocolate drizzle, or whipped cream

🍦 Ice Cream Maker Version?

If you’re using an ice cream machine, skip the whipped cream. Blend the cream cheese mixture with 1½ cups heavy cream + 1 cup whole milk, then churn according to your machine’s instructions. Add the cherries and chocolate in the last few minutes of churning.

Would you like a version that uses dark chocolate ganache swirls, a vegan version, or one with a cherry compote ripple instead of pie filling?