Description
Indulge in a creamy, no-churn cherry cheesecake ice cream that captures the nostalgia of classic desserts. This easy, no-churn recipe blends rich cream cheese, sweetened condensed milk, and fresh cherries with graham cracker crunch for a frozen treat that feels like a summer memory. Perfect for any occasion.
Ingredients
8 oz cream cheese, softened
14 oz sweetened condensed milk
1 cup heavy cream
1 (21 oz) can cherry pie filling (no alcohol)
1 cup graham cracker crumbs
Instructions
In a large mixing bowl, beat cream cheese and sweetened condensed milk until smooth.
Gradually whip in heavy cream until stiff peaks form.
Fold in graham cracker crumbs and half of the cherry pie filling until evenly distributed.
Transfer the mixture to a freezer-safe container.
Using a spoon, swirl in the remaining cherry pie filling.
Cover and freeze for at least 4 hours, or until firm.
Notes
For best results, let the mixture come to room temperature slightly before freezing for a smoother texture.
Substitute store-bought graham crackers for homemade if desired.
Store leftovers in an airtight container in the freezer for up to 2 weeks.
Nutrition
- Serving Size: 1 scoop (about 1/2 cup)
- Calories: 420
- Sugar: 45g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 18g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg