No churn cherry cheesecake ice cream is rich, creamy, and shockingly easy to prepare. Vanilla cheesecake ice cream is swirled with crumbled graham crackers and cherry pie filling to make this indulgent frozen dessert treat.
In a large bowl, whip heavy cream until stiff peaks are achieved, up to 3 minutes. Set aside.
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 6-7cups). 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!
21 ounce can of cherry pie filling = 1 ¼ cups of homemade cherry pie filling