This no churn summer fruit swirl cheesecake ice cream is a fantastic, creamy, easy to make ice cream. Why not make it for the children this summer?

No Churn Summer Fruit Swirl Cheesecake Ice Cream

Course: Dessert
Prep Time: 25 mins
Freeze Time: 6 hrs
Total Time: 6 hrs 25 mins
Servings: 12 people
Author: Anna Bloomfield
This No Churn Summer Fruit Swirl Cheesecake Ice Cream is a fantastic, creamy, easy to make ice cream. Why not make it for the children this summer?
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  • 500 g frozen summer fruit
  • 7 level tablespoons sugar
  • 1 tablespoon lemon juice
  • 1 x 396g tin condensed milk
  • 600 ml double cream
  • 300 g cream cheese
  • 5 digestive biscuits or graham crackers


  • Place the summer fruit into a medium sized pan, add a very small splash of water to stop the fruit sticking, and place over a low heat. When the fruit has defrosted turn up the heat and simmer gently, lid off, until the berries have broken down (about 10 minutes).
  • Add the sugar and the lemon juice and stir.
  • Leave to cool for a few minutes then sieve the fruit to remove the pips. Discard the pips, taste the fruit sauce and add more sugar if you like it a little sweeter. Leave to cool completely.
  • Using a hand held whisk, whisk the condensed milk, double cream and cream cheese together until the whisk begins to leave trails in the mixture, and when you lift the whisk a ribbon of cream falls back into the bowl.
  • Place ½ the cream mixture to a different bowl and gently fold in the cooled fruit sauce. It does not matter if you don’t incorporate it fully but make sure it’s roughly folded together.
  • Place the digestive biscuits into a bowl and, using a wooden spoon, crush the biscuits until you are left with lots of small pieces. Fold the little pieces of digestive biscuit into the remaining ½ of the ice cream mixture, discarding the tiny crumbs.
  • Pour half the biscuit mixture into the dish you will freeze the ice cream in then pour half the fruit mixture on top it. Swirl together using the handle of a wooden spoon. This is a good opportunity to practice getting a good swirl pattern.
  • Pour the remaining biscuit mixture onto the already swirled ice cream, top with the remaining fruit mixture, swirl.
  • Freeze for at least six hours before serving.


Calories: 306kcal (15%) | Carbohydrates: 12g (4%) | Protein: 3g (6%) | Fat: 27g (42%) | Saturated Fat: 16g (80%) | Cholesterol: 96mg (32%) | Sodium: 127mg (5%) | Potassium: 102mg (3%) | Fiber: 1g (4%) | Sugar: 6g (7%) | Vitamin A: 1090IU (22%) | Vitamin C: 1.8mg (2%) | Calcium: 62mg (6%) | Iron: 0.4mg (2%)

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