CHERRY CHEESECAKE ICE CREAM (No churn)

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Cherry cheesecake ice cream is always a favorite at our house.

Cherry Cheesecake Ice Cream

 

Cherry cheesecake ice cream is delicious! My grandson loved helping me make this and would not wait until it froze to try it. He had to have a bowl of this cherry ice cream after an hour in the freezer. This makes a great treat for children and adults. You can experiment with this cherry ice cream recipe and use other pie fillings such as blueberry, strawberry, etc. This is good summer or winter and a great dessert to serve family and friends. They will love it and won’t believe how easy it is to make.  If you like pineapple, check out this pineapple cheesecake treat.

Ingredients for Cherry Cheesecake Ice Cream:

1 (8 ounce) package cream cheese, softened

2 cups heavy whipping cream

2 teaspoons vanilla extract

1 (14 ounce) can sweetened condensed milk

1 (21 ounce) can cherry pie filling

Once cream cheese has softened (I just put mine in a bowl in the microwave to soften but only for a few seconds at a time) beat it until it becomes smooth with mixer. Add whipping cream, vanilla extract and condensed milk and continue mixing until soft peaks form. Spread half the mixture into a loaf pan or plastic bowl like the one in the photo. Top with the entire can of cherry pie filling. Add the remaining cream cheese mixture. Take a knife (I just use a kitchen knife) and swirl it all together. Cover and freeze for at least 8 hours. Makes about a gallon of ice cream. Enjoy!

Cherry Cheesecake Ice Cream

This is a no churn ice cream!
Prep Time15 mins
8 hrs
Total Time8 hrs 15 mins
Course: Dessert
Cuisine: American, southern
Keyword: Cherry Ice Cream
Servings: 8 servings
Author: The Southern Lady Cooks

Ingredients

  • 1 8 ounce package cream cheese, softened
  • 2 cups heavy whipping cream
  • 2 teaspoons vanilla extract
  • 1 14 ounce can sweetened condensed milk
  • 1 21 ounce can cherry pie filling

Instructions

  • Once cream cheese has softened (I just put mine in a bowl in the microwave to soften but only for a few seconds at a time) beat it until it becomes smooth with mixer. Add whipping cream, vanilla extract and condensed milk and continue mixing until soft peaks form.
  • Spread half the mixture into a loaf pan or plastic bowl like the one in the photo. Top with the entire can of cherry pie filling. Add the remaining cream cheese mixture. Take a knife (I just use a kitchen knife) and swirl it all together. Cover and freeze for at least 8 hours. Makes about a gallon of ice cream.

 

Don’t forget to Pin Cherry Cheesecake Ice Cream for later!  Cherry Cheesecake Ice Cream

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2 Comments

  1. Lynda Allen says:

    oh, my, this looks wonderful! do you suppose that lemon pie filling would work in this recipe?

    • The Southern Lady says:

      I have not tried it with the lemon filling, Lynda, so I can’t advise you. If you do make it let us know how it worked for you. Thank you.

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