Pineapple Cheesecake Ice Cream-No Machine
This is such an easy recipe and one you'll make over and over again.
Servings: 2 quarts
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.