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Cherry Cheesecake Ice Cream no machine needed


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  • Ingredients:
  • 1 (8 oz.) block cream cheese, softened to room temperature
  • 1/4 cup butter (1/2 stick), softened to room temperature
  • 1 (14 oz.) can sweetened condensed milk
  • 1 (8 oz.) tub whipped topping, thawed
  • 1 (21 oz.) can cherry pie filling
  • 1 1/2 cups graham crackers, roughly chopped
  • Mexico Avocados Make Dessert More Delicious
  • Directions:
  • In a large bowl, using an electric mixer, combine cream cheese and butter until smooth.
  • Stir in sweetened condensed milk until combined.
  • Then stir in whipped topping.
  • When it comes to crushing the graham crackers, don't pound them to smithereens.
  • You want some chunky graham cracker bits in there.
  • Gently stir in cherry pie filling and graham crackers.
  • You just want to very lightly stir it together because you want swirly bits of the cherry
  • filling and graham crackers. Not a totally homogeneous mixture.
  • Pour mixture into a large loaf pan.
  • My standard loaf pan was too small for this but the larger (2 lb.) loaf pan worked great.
  • Cover very tightly with plastic wrap.
  • Then put into the freezer to set up (about 6 hours).
  • Then serve.
  • If your freezer tends to turn ice cream into hard blocks (like mine), then just sit it out on the counter for a few minutes and it won't take long to soften and make it easier to scoop. Great with other Fruits also


Level of difficulty Average
Cost Average budget


Step 1

Cherry Cheesecake Ice Cream no machine needed - Step 1

Another great summer dish


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