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No-Churn Cherry Cheesecake Ice Cream

Imagine diving your spoon head first into a decadent bite of cherry cheesecake. You gracefully make it through the cherry topping and smoothly get through the creamy cheesecake filling to the buttery graham cracker crust at the bottom. Now take all of that cherry cheesecake goodness and whip it up into a batch of No-Churn Cherry Cheesecake Ice Cream! Every spoonful is a bite of frozen cherry cheesecake heaven.

My mother-in-law makes cherry cheesecake every holiday season, so it’s always a sweet flavor combination that takes us straight to Thanksgiving and Christmas. Isn’t it awesome how food is packed full of memories? Whether you are whipping up a batch of this No-Churn Cherry Cheesecake Ice Cream for a weekend dessert, or serving it for a holiday part, it is bound to be a crowd favorite!

It’s hard to resist eating all of this No-Churn Cherry Cheesecake Ice Cream at once, because it is so creamy and dreamy! The cream cheese ice cream base is to die for. Toss in the swirls of cherry pie filling and the crunchy bites of crushed graham cracker and you might as well just throw in the towel for any store-bought ice cream. It’s that good!

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No-Churn Cherry Cheesecake Ice Cream


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  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 30 minutes
  • Cook Time: 6 hours freezing
  • Total Time: 30 minutes prep + 6 hours in the freezer
  • Yield: 8 servings 1x

Description

Imagine diving your spoon head first into a decadent bite of cherry cheesecake. You gracefully make it through the cherry topping and smoothly get through the creamy cheesecake filling to the buttery graham cracker crust at the bottom. Now take all of that cherry cheesecake goodness and whip it up into a batch of No-Churn Cherry Cheesecake Ice Cream! Every spoonful is a bite of frozen cherry cheesecake heaven.


Ingredients

Scale
  • 2 cups heavy cream
  • 14 oz can sweetened condensed milk
  • 8 oz cream cheese, softened
  • 21 oz cherry pie filling
  • 1 1/2 cups crushed graham crackers

Instructions

  1. In the bowl of an electric mixer, whisk the heavy cream on medium speed until stiff peaks form, about 5-8 minutes. Remove from the bowl and set aside.
  2. Add the cream cheese and sweetened condensed milk to the bowl and beat on medium speed until light and fluffy, about a couple minutes. Carefully fold the whipped cream into the cream cheese mixture until evenly combined.
  3. In a freezer safe dish, bowl or pan, pour half of the ice cream filling into the bottom. Top with half of the cherry pie filling and half of the crushed graham crackers, Use a knife to gently swirl them into the ice cream base. Pour the remaining ice cream base over the top and repeat the process of topping and swirling the remaining cherry pie filling and graham crackers onto the top.
  4. Freeze for at least 5-6 hours before serving and up to a couple days in advance. Enjoy!

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If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!

 

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