Description
Indulge in the creamy and decadent goodness of this Easy No Churn Cherry Cheesecake Ice Cream. With swirls of cherry pie filling and graham cracker crumbs, this homemade ice cream is a delightful treat for any occasion.
Ingredients
Units
Scale
Cream Cheese Mixture:
- 8 oz cream cheese (250 grams)
- 14 oz can sweetened condensed milk
Whipped Cream:
- 1 1/2 cups heavy cream (35%)
- 3/4 cup cherry pie filling
Additional:
- 6–8 graham crackers
Instructions
- Cream Cheese Mixture: With an electric or stand mixer, beat the cream cheese until smooth. Add in sweetened condensed milk and beat until smooth, scraping down the sides as necessary.
- Whipped Cream: In another bowl, whip the cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture and set aside.
- Graham Cracker Crumbs: Add the graham crackers to a zip top bag and crush with a glass or another heavy object.
- Cherry Puree: Place cherry pie filling into a small food processor or blender and process until smooth.
- Assembly: Swirl half of the cherry pie filling and the graham cracker crumbs into the cream mixture. Pour half of the cream mixture into a loaf pan. Drizzle with cherry pie filling and graham cracker crumbs, swirl. Pour remaining cream mixture on top. Drizzle with cherry pie filling and graham cracker crumbs, swirl again.
- Freezing: Freeze until desired firmness, approximately 6-8 hours minimum.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 24g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 65mg
