No Churn Ice Cream Duo – Cherry Garcia Cheesecake and Black Sesame Seed

I brought home over a kilogram of beautiful sweet ripe cherries and after eating some out of hand, I wondered what I could make with the rest that didn’t involve some sort of baked goods using flour.

Ice cream seemed a perfect solution. I wanted to use as much cherry puree as possible to make the flavour stand out but was afraid that would thin out the ice cream base too much. Since I had a couple of ounces of cream cheese in the fridge, I though the addition would thicken the base, sort of a cheesecake version. And, at the last minute, I added the dark chocolate chunks for a Cherry Garcia cheesecake ice cream.

Cherry Garcia Cheesecake No Churn Ice Cream – recipe makes ~ 4 cups of ice cream

3/4 cup whipping cream
1/2 cup sweetened condensed milk
1 tbsp alcohol**
1 tbsp flavouring**
50 gm dark chocolate, cut into rough chunks, or mini chocolate chips
250 gm cherries, pitted (if sour, add 2 tbsp sugar)
57 gm (2 oz) cream cheese, softened to room temperature

** If using an extract with an alcohol base, like vanilla extract or limoncello, as I have in the past, one tbsp of the extract is all you need. In this case, I used 1 tbsp of Kirsch, a cherry flavour liquer.

In a medium sized bowl, combine the sweetened condensed milk, flavourings and add ins. (NOTE: For the first attempt, I added the cream cheese, sugar and Kirsch to the bowl of a food processor and processed them together until the cream cheese was smooth. Then I added the sweetened condensed milk and the pitted cherries and pulsed them together briefly, scraped down the sides and pulsed the contents again. You want to leave some chunks. Turn out into a medium sized bowl. If you’ve pureed your cherries too much, pit and roughly chop 5-6 cherries and add them to the bowl.) Add the chunks of chocolate to your bowl of cherries.

In a medium sized bowl, whip the whipping cream until stiff peaks form.

Add about 1/4 of the whipped cream to the bowl of cherry flavoured sweetened condensed milk to lighten it up and then fold this mixture into the rest of the whipping cream, trying to deflate the whipped cream as little as possible.

Transfer the ice cream gently into a lidded 4 cup freezer safe/Tupperware container. Freeze for AT LEAST 6 hrs or overnight before serving. For maximum creamy texture, let the ice cream sit at room temperature for about 10-15 min before scooping.

And so that the rest of the can of sweetened condensed milk wouldn’t end up in the freezer, I wanted to make a second flavour. In contrast with the sweet fruitiness of the cherry ice cream, I decided on a simple black sesame seed ice cream. The flavour is subtle and the slight bitterness of the toasted and ground sesame seeds tones down the sweetness of the basic no churn recipe.

Black Sesame Seed No Churn Ice Cream Recipe – 3/4 cups whipping cream, 1/2 cup sweetened condensed milk, 1 1/2-2 tbsp toasted ground black sesame seeds, 1 tbsp vanilla extract, pinch of salt. Makes a bit over 2 cups of ice cream.

19 thoughts on “No Churn Ice Cream Duo – Cherry Garcia Cheesecake and Black Sesame Seed

  1. Darn you for posting more ice-cream, lol!! I have been wanting to make some of your recipes (it’s sohot here!) and have no room in my freezer. I’m feeling very deprived! This looks so good! I love that you put a little kirsh in there…I have a bottle left from making fondue years ago, lol!

    1. It doesn’t take a lot of room in your freezer. A 2-4 cup container can be tucked in a corner. Make some … the hard part is waiting the 6 hrs minimum for it to set. PS: I ate all the black sesame seed already. πŸ™‚

  2. I can’t begin to imagine how good your cherry ice cream is. Question, since you mentioned that you used 1 tbsp of Kirsch, was it for the alcohol or the flavoring or both?

    1. Definitely for both. And I’ve been wanting to use it up. My vanilla extract is made in rye whiskey and I could have used that instead. Or a tbsp of brandy. But since I had it I went with it.

    1. The no churn recipe is a fun innovation that gives you a rich ice cream without needing an ice cream maker … just a hand beater and some time for the ‘ice cream to set. πŸ™‚

  3. Ok, I just had to stop by and tell you that I finally had Nacho Fries!! It was 10 minutes of bliss. Maybe not even that long!! Craaaazy good!! πŸ™‚ The only problem was I didn’t portion quite properly. I was forced to eat the last three fries w/o sauce! Thanks for telling me about them.

    1. LOL … the combination of hot crispy fries, cool sour cream, cheesy sauce, spicy meat mixture … it all works together. I just push the diced tomatoes out of the way if I forget to tell them not to add them. πŸ™‚

      1. Well yours up there must be different!! Ours are just fries and cheese! But that cheese was so smooth and creamy. Now I;m jealous! But I can order all those things and put it together myself, so now I have a new “goal” in life!! Next time I’m near a Taco Bell!!

      2. I like those, too!! And I don’t get it with the tomatoes, either! I thought maybe they had a kind of Nacho fry poutiine going on with the meat and the sour cream, the nacho sauce and the fries. Now wouldn’t that be incredible, though?!!

  4. I recently made gelato and it too was delicious. I love your no-churn method, makes clean-up less of a hassle. Cherry ice cream used to be my favourite but I haven’t had it in such a long time, definitely going to try this with Ontario cherries!

    1. The basic no churn recipe is a combination of whipping cream and sweetened condensed milk while the cream cheese addition is what makes it ‘cheesecake’ like in the lemon curd cheesecake no churn that I made a while back. πŸ™‚

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