Cherry Cheesecake Ice Cream

Cherry cheesecake ice cream is rich, creamy, and surprisingly easy to prepare at home. Vanilla cheesecake ice cream is swirled with crumbled graham crackers and cherry pie filling to make this indulgent frozen dessert treat.

Prep Time 10

Freezing Time 5

Total Time 5 10

Servings servings

Author Heather

Ingredients

16 ounces (454 g) heavy cream very cold
8 ounces (227 g) cream cheese room temperature
14 ounce (397 g) can sweetened condensed milk
1 teaspoon vanilla extract
21 ounce (596 g) can cherry pie filling
3 graham crackers crushed

Instructions

In a large bowl, add heavy cream. Using a hand mixer or stand mixer, whip until stiff peaks are achieved, about 3 minutes.
In a separate bowl, add cream cheese. Beat with a hand mixer until creamy. Add sweetened condensed milk and vanilla extract. Mix until combined.
Gently fold whipped cream into sweetened condensed milk mixture until fully incorporated. The mixture should look fluffy. Last, add cherry pie filling and gently fold in until swirled but not fully incorporated.
Pour half of ice cream mixture into a 9x5 loaf pan (or any freezer-safe container that will hold 6-7 cups). Add half of crushed graham crackers in an even layer. Top with remaining ice cream mixture and spread into an even layer. Decorate top with remaining crushed graham crackers.
Cover and freeze immediately for 4-6 hours or until firm. Enjoy!

Notes

21 ounce can of cherry pie filling = 1 ¼ cups of homemade cherry pie filling.
No churn ice cream will keep for up to 3 months in a tightly sealed container in the freezer.
Cherry pie filling can be substituted with other pie fillings like strawberry or blueberry.

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