This Chocolate Cherry Cheesecake Ice Cream is packed with delicious cherries, Oreos, and lovely cheesecake flavor!
There’s nothing that beats ice cream on a hot summer day, and this recipe is just as good as my No Churn Chocolate Peanut Butter Ice Cream!
Chocolate Cherry Cheesecake Ice Cream is the BEST easy ice cream you’ll ever taste. Loaded with bits of Oreo cookie and swirled with cherry pie filling and packed with that cheesecake goodness.
Chocolate Cherry Cheesecake Ice Cream
This easy ice cream recipe is NO CHURN. You don’t need an ice cream maker to make this decadent Chocolate Cherry Cheesecake Ice Cream! You can even make it a low fat treat by using low fat (or fat free) cream cheese, whipped topping, and sweetened condensed milk without impacting flavor or texture too much. It’s delicious either way!
Here’s the basic list of ingredients you’ll need for Chocolate Cherry Cheesecake Ice Cream. As always, you can find the full list of ingredients located in the printable recipe card below.
- Butter – for Oreo mixture
- Cream Cheese
- Whipped Topping – such as CoolWhip
- Sweetened Condensed Milk
- Vanilla Yogurt
- Vanilla Extract
- Cherry Pie Filling
How To Make Cherry Cheesecake Ice Cream
I’ll walk you through the process of how to make this easy no churn ice cream. It starts with the Oreo mixture, then the easy ice cream base. It’s so simple and a GREAT beginner-level recipe for aspiring ice cream makers.
Place Oreos and softened butter in the bowl of a food processor or blender.
Pulse until the cookies and butter become crumbly and stick together. This can take several pulses. Set aside once it’s crumbled.
It’s ok to leave some large pieces, it’ll just add to the texture of the ice cream in the end.
Make Ice Cream Base
In a large bowl add the cream cheese, whipped topping, sweetened condensed milk, yogurt, and vanilla extract. Use a hand mixer to blend thoroughly until the mixture is smooth.
ADD OREOS AND CHERRIES
Pour the cookie mixture into the center of the ice cream base, then the cherry pie filling on top of that. DO NOT STIR!
GENTLY FOLD TOGETHER
Use a rubber spatula to gently fold in the cookies and pie filling, two or three strokes is all you need. DO NOT OVER MIX!
PRO TIP: Over-mixing can cause the air to be knocked out of the ice cream and when it freezes, the texture can become icy and crunchy. Folding is best for the best ice cream texture.
Pour the mixture into a bread loaf pan, or your preferred freezer container, cover and freeze for at least 4 hours or overnight. Scoop and Enjoy!
Tips and Variations
- You can add a half cup of mini chocolate chips in place of the Oreos for a fun twist!
- Make sure you don’t stir the mixture too much, it can become liquidy and the frozen texture won’t be as good.
- Try strawberry or raspberry pie filling for a different but delicious flavor!
How To Store Ice Cream
You can cover and store this ice cream for up to 1 month. After that, the cookie texture changes, and the ice cream can develop a freezer-burn taste.
Can I Double This Recipe?
Yes! You can simply put the ice cream into two different containers to freeze.
If you place the mixture into one large container for freezing, the time it takes to freeze will double to about 8 hours.
More Easy Ice Cream Recipes
It’s ALWAYS a good time to make easy homemade ice cream! Here are a few of our favorites to try…
- Blueberry Crumble Ice Cream
- Pralines and Cream Ice Cream Recipe
- No Churn Avocado Pistachio Ice Cream
- Lemon Supreme Ice Cream
You won’t be able to go back to regular store-bought ice cream after making this homemade chocolate cherry ice cream!
Chocolate Cherry Cheesecake Ice Cream
- 12 Oreos
- 4 tbsp butter, softened
- 8 oz Cream Cheese, softened
- 8 oz Whipped Topping, thawed
- 14 oz Sweetened Condensed Milk
- ½ cup Vanilla Yogurt
- 1 tsp vanilla extract
- 1 cup Cherry Pie Filling
- Place Oreos and softened butter in a food processor and pulse until the cookies and butter become crumbly and stick together. Set aside.
- In a large bowl add the cream cheese, whipped topping, sweetened condensed milk, yogurt, and vanilla extract. Use a hand mixer to blend thoroughly until smooth. Pour the cookie mixture into the center, then the cherry pie filling on top of that. DO NOT STIR!
- Use a rubber spatula to gently fold in the cookies and pie filling, two or three strokes is all you need. DO NOT OVER MIX!
- Pour the mixture into a bread loaf pan, or your preferred freezer container, cover and freeze for at least 4 hours. Scoop and enjoy!