PINEAPPLE CHEESECAKE ICE CREAM (No machine)

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Pineapple Cheesecake Ice Cream

Pineapple Cheesecake Ice Cream recipe is made in your freezer of your refrigerator.  I have seen this recipe on Pinterest and the internet and it is usually made with a can of pie filling.  I love pineapple and wanted to try making pineapple ice cream  using canned pineapple instead of pie filling.  It came out great.  You can make this with pie filling, too.  A great recipe to make with children and they will love it. It is nice to have this pineapple ice cream in your freezer when you want a dish in the middle of the afternoon or evening.

Pineapple Cheesecake Ice Cream

1 (8 ounce) package cream cheese, softened

1/4 cup butter or 4 tablespoons, softened

1 (14 ounce) can sweetened condensed milk

1 (8 ounce) tub cool whip

1 (20 ounce) can crushed pineapple, drained, save 1/4 cup of the pineapple juice

1 package graham crackers ( box usually comes with 4 wrapped packages. I used one of the 4 packages or about nine whole graham crackers) crushed

Use a mixer to combine the cream cheese, butter, milk and cool whip.  Coarsely crush the graham crackers.(Not real fine, see photo below) Mix graham cracker crumbs with crushed pineapple and 1/4 cup of pineapple juice using a spoon.  Lightly stir the pineapple mixture into the cream cheese mixture using a spoon.  DON’T OVER MIX.  Pour into a large loaf pan or plastic container.  I did not have a loaf pan large enough to hold this. The plastic container in the photo below holds about 2 to 3 quarts. Cover with plastic wrap or lid.   Put in freezer for six hours.  Enjoy!  (Note:  Mine was perfect at six hours and came out like you see in the photos. If you put it in overnight or longer you will have to set it out to soften some before dipping)  This has a wonderful taste and I can’t leave it alone. I love the pineapple with the crushed up graham crackers.  If you want to use pie filling, make it just like above except you won’t add any juice. Have fun and enjoy this recipe. Experiment and make up your own using different fruits and pie fillings. This makes about 2 quarts.

Pineapple Cheesecake Ice Cream (3)

 

Pineapple Cheesecake Ice Cream - Copy

If you like this recipe, you might also like my recipe for  Pineapple Banana Cake.

Print Recipe
5 from 1 vote

Pineapple Cheesecake Ice Cream-No Machine

This is such an easy recipe and one you'll make over and over again.
Prep Time10 mins
Freeze6 hrs
Total Time6 hrs 10 mins
Course: Dessert
Cuisine: American, southern
Keyword: Pineapple Cheesecake Ice cream
Servings: 2 quarts
Author: The Southern Lady Cooks

Ingredients

  • 1 8 ounce package cream cheese softened
  • 1/4 cup butter or 4 tablespoons softened
  • 1 14 ounce can sweetened condensed milk
  • 1 8 ounce tub cool whip
  • 1 20 ounce can crushed pineapple drained, save 1/4 cup of the pineapple juice
  • 1 package graham crackers, box usually comes with 4 wrapped packages. I used one of the 4 packages or about nine whole graham cracker crushed

Instructions

  • Use a mixer to combine the cream cheese, butter, milk and cool whip. Coarsely crush the graham crackers, not real fine. Mix graham cracker crumbs with crushed pineapple and 1/4 cup of pineapple juice using a spoon. Lightly stir the pineapple mixture into the cream cheese mixture using a spoon. DON’T OVER MIX.
  • Pour into a large loaf pan or plastic container. Cover with plastic wrap or lid. Put in freezer for six hours.

Don’t Forget to Pin Pineapple Cheesecake Ice Cream! 

 

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