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No Churn Cherry Cheesecake Ice Cream
Prep Time
10 mins
Cook Time
0 mins
Freezing time
0 mins
 

No Churn Cherry Cheesecake Ice Cream with graham cracker crumbles, vanilla, sweetened condensed milk, cream cheese, and cherry pie filling. Made with real cream because nothing else will do. Best summer dessert ever!

Course: Dessert
Cuisine: American
Keyword: cherry cheesecake ice cream, no churn ice cream
Servings: 8
Author: Sara
Ingredients
  • 2 cups heavy whipping cream
  • 8 oz cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 can (14 oz) sweetened condensed milk
  • 2 cups cherry pie filling
  • 1/2 cup crushed graham cracker
Instructions
  1. In a stand mixer, cream cream cheese with whisk attachment until smooth. It's okay if there are a few little lumpies. 

  2. Add heavy whipping cream and whip until stiff (no soupy bits), scraping sides of bowl as needed. Usually 4-5 minutes. 

  3. Carefully fold in vanilla extract and sweetened condensed milk. 

  4. In a 9x5 inch bread pan, pour half of the whipped cream mixture. Spoon 1 cup of the cherry pie filling in dots over whipped cream and drag a knife through it to distribute evenly. Sprinkle half of the graham cracker crumbs over the mixture. Repeat with last half of whipped cream, cherry pie filling, and graham crackers. 

  5. Freeze 8-10 hours or until frozen through. When ready to serve, leave out for 5 minutes to soften before scooping. Enjoy!

Recipe Notes

This recipe is so easy to customize with other fruits! Try blueberries, strawberries, or raspberries!