Description
Indulge in a creamy homemade ice cream that captures the flavor of classic cheesecake. Combining tangy cream cheese, sweet cherries, and a graham cracker base, this no-churn recipe is simple, flavorful, and perfect for a chilled treat.
Ingredients
16 ounces heavy cream
14 ounces sweetened condensed milk
8 ounces cream cheese, softened
1 tablespoon vanilla extract
10–12 ounces cherry pie filling (no alcohol)
1/2 cup crushed graham crackers
Pinch of salt
Instructions
In a large bowl, beat heavy cream until stiff peaks form.
In a separate bowl, mix sweetened condensed milk, softened cream cheese, and vanilla extract until smooth and creamy.
Gently fold the whipped cream into the cream cheese mixture until well combined.
Stir in crushed graham crackers and a pinch of salt.
Chill the mixture in the refrigerator for 1 hour.
Spoon the cherry pie filling into the center of the chilled mixture and gently swirl it in with a knife.
Transfer to a freezer-safe container and freeze until firm, at least 4 hours or overnight.
Let sit at room temperature for 5 minutes before scooping and serving.
Notes
For best texture, use full-fat heavy cream and refrigerate the base before freezing.
You can use fresh cherries or cherry preserves instead of pie filling.
Store in an airtight container in the freezer for up to 2 weeks.
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 32g
- Sodium: 100mg
- Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg