Easy Cherry Cheesecake Ice Cream (No-Churn)
User Reviews
5.0
51 reviews
Excellent
-
Prep Time
10 mins
-
Additional Time
4 hrs
-
Total Time
4 hrs 10 mins
-
Cuisine
American, International
Easy Cherry Cheesecake Ice Cream (No-Churn)
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 2 cups heavy whipping cream at least 35% fat
- 1 8 oz package cream cheese softened to room temperature
- 1 14 oz sweetened condensed milk
- 1 tbsp lemon juice
- 1/2 tsp lemon zest
- 1 tsp vanilla extract
- 1 21 oz can cherry pie filling
- 1/4 cup crushed graham crackers
Instructions
- In the bowl of a stand mixer with a paddle attachment (or hand mixer or just using a whisk), whisk whipped cream until stiff peaks form. Scoop out whipped cream and place into another bowl, then set aside for later.
- Using the same bowl on your stand mixer and a paddle attachment (or just using a hand mixer or whisk), beat cream cheese until smooth. Add in sweetened condensed milk, vanilla extract, and lemon juice and zest, then beat in until smooth.
- Fold cream cheese mixture into the whipped cream carefully, using a silicone spatula and gently scooping from the bottom to fold the mixture together, so you don't deflate the whipped cream.
- Pour half of your cream mixture into a 9x5" loaf pan. Use a spoon to place spoonfuls of cherry filling onto the layer of ice cream base, then swirl the cherries into the cream with a butter knife.
- Pour remaining cream mixture on top and repeat, then sprinkle graham crackers on top. Freeze for about 4-8 hours.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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