Description
A creamy, tangy cherry cheesecake ice cream made with a rich cream cheese base, whipped cream, and bubbly cherry swirls. No machine required, just 10 minutes of hands-on time for a nostalgic frozen desserts.
Ingredients
16 oz (2 cups) cream cheese, softened
14 oz sweetened condensed milk
1 cup heavy cream, whipped
1 (24 oz) jar cherry pie filling
1/2 cup crushed graham crackers
Instructions
In a large bowl, beat softened cream cheese and sweetened condensed milk until smooth.
Fold in whipped heavy cream until fully incorporated.
In a separate bowl, mix cherry pie filling with 2 tablespoons water to create a swirlable consistency.
Pour half the cream cheese mixture into a freezer-safe container.
Swirl in cherry filling, then top with remaining cream cheese mixture.
Sprinkle crushed graham crackers evenly over the surface.
Freeze for 4-6 hours until firm.
Notes
For a nutty twist, replace graham crackers with 1/2 cup crushed almond flour.
Substitute cherry filling with blueberry or peach jams for seasonal variations.
Store in an airtight container for up to 3 months.
Use a silicone spatula to swirl ingredients for the best marbling effect.
Nutrition
- Serving Size: 1 serving (1/2 cup)
- Calories: 220
- Sugar: 15g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg