Cherry Pie No Churn Ice Cream
User Reviews
5
Cherry Pie No Churn Ice Cream
Description
The Cherry Pie No Churn Ice Cream recipe starts by whipping softened cream cheese and cold heavy cream until smooth and stiff peaks form. Sweetened condensed milk and vanilla are folded in gently for sweetness and richness. The mixture is layered with cherry pie filling and crushed graham crackers in a loaf pan and swirled to distribute the flavors without fully mixing.
The result is a creamy frozen dessert with pockets of sweet-tart cherry and the contrasting texture of crunchy graham crackers. The no-churn method means no ice cream maker is needed, making it accessible and convenient for home preparation. Chilling in the freezer allows the mixture to set firm enough to scoop.
Serve this ice cream on its own or as a complement to desserts needing a fruity, creamy component. Portion sizes can be adjusted as desired, and stiff peaks in whipping ensure a light, airy texture that holds well in the freezer.
For storage, use an airtight container to preserve freshness. Visual cues like stiff peaks during whipping indicate readiness. The recipe makes approximately 1.5 to 2 quarts, suitable for multiple servings. The crushed graham crackers add a pleasing crunch that echoes classic cherry pie crust.
Ingredients
- 2 cups heavy whipping cream cold
- 8 oz cream cheese softened to room temperature
- 14 oz can sweetened condensed milk
- 1 tsp vanilla extract
- 21 oz can cherry pie filling approximately 1 1/2 cups
- 6 graham crackers crushed
Instructions
Prepare
- Add a 9x5" loaf pan to the freezer to chill.
Mix
- In a large mixing bowl, add the softened cream cheese and beat with an electric hand mixer on MED speed until smooth and lump-free.
- Add the cold heavy whipping cream and beat on MED-HIGH speed until light and fluffy, and stiff peaks form. **see Chef Tips note #2 for more information on stiff peaks**
- Add the sweetened condensed milk and vanilla extract, then gently fold together. This is most easily done with a rubber spatula and stirred gently in an over-under circular motion.
Assemble
- Remove loaf pan from the freezer and pour in half of the whipped cream mixture.
- Spoon half of the cherry pie filling over the top, then use a bamboo skewer, butter knife or toothpick to swirl the filling into the whipped cream mixture.
- Add half of the crushed graham crackers, then top with remaining half of the whipped cream mixture.
- Add remaining cherry pie filling and remaining crushed graham crackers, then use a bamboo skewer, butter knife or toothpick to swirl the top.
Freeze
- Cover tightly with 2 layers of aluminum foil, and add to a freezer in a level spot. Freeze for at least 6-8 hours (overnight is best).
Serve
- Scoop and serve as desired. Store leftovers in a freezer-safe airtight container.
Notes
- This recipe yields about 1.5 to 2 quarts, serving roughly 12 half-cup portions.
- Whip cream to stiff peaks, shown when beaters hold shape without folding over, for best texture.
- Use an airtight container for freezing to maintain freshness and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 1535 kcal
% Daily Value*
| Calories | 1535kcal | 77% |
| Carbohydrates | 317g | 106% |
| Protein | 9g | 18% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 75mg | 25% |
| Sodium | 346mg | 14% |
| Potassium | 1292mg | 27% |
| Fiber | 6g | 24% |
| Sugar | 22g | 44% |
| Vitamin A | 3060IU | 61% |
| Vitamin C | 39mg | 43% |
| Calcium | 259mg | 26% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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