Creamy, dreamy cherry cheesecake ice cream with a hot fudge swirl. The best summer treat!
- 8 oz cream cheese (softened)
- 3/4 cup sugar
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 2 cups cherries, pitted and roughly chopped
- 1/2 cup hot fudge (store-bought works perfectly)
- Cream the sugar and cream cheese together until combined and slightly fluffy.
- Add heavy cream and milk and mix until combined. Chill mixture for at least an hour.
- Following the directions on your ice cream maker, churn ice cream until it comes to a soft-serve consistency. Add cherries in last minute of churning.
- Transfer third of the ice cream into a loaf pan, top with a few spoonfuls of hot fudge and swirl with the tip of a butter knife. Repeat with remaining ice cream and hot fudge.
- Freeze until firm, at least 2 hours.
Remember when I said I’d never need to buy a ice cream maker?
Consider this a lesson learned. Don’t believe anything I say.
I don’t know why, but I just decided it was time to buy another bulky kitchen thing. And you know what? NO REGRETS.
I still love no churn ice cream, and everything it stands for, but now I get to also make the real, creamy, good stuff and I’m certainly not mad about it.
This cherry cheesecake version came about because…well, because cherry cheesecake in ice cream form sounded amazing. And then I swirled in some hot fudge because it’s the perfect amount of extra that I aspire to be.
What I love about this recipe is that it’s basically as easy as those no-churn guys because you’re really just mixing things up in a bowl and pouring it into an ice cream maker. I haven’t graduated to the custard-y ice cream bases just yet, so I promise this is doable for all. And then you’re just throwing in your fresh cherries and swirling around some of your favorite store bought hot fudge.
It’s summer. This is survival, okay?!