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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


  • 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


  • 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.