Cherry Cheesecake Ice Cream

Cherry Cheesecake Ice Cream


Even better than cherry pie a la mode!
  • 3 c. cold heavy cream
  • 1 14-oz. can sweetened condensed milk
  • 1 tsp. pure vanilla extract
  • 1 c. hand crushed graham crackers (about 4 whole crackers), plus more for garnish
  • 1 c. cherry pie filling
  1. In a large bowl using a hand mixer, beat cream until stiff peaks form, 2 to 3 minutes.
  2. Fold in sweetened condensed milk and vanilla until fully incorporated, then fold in crushed graham crackers.
  3. Transfer half the mixture to a 9"-x-5" loaf pan. Dollop ½ cup pie filling over top, then swirl with a knife. Add remaining cream mixture, then swirl in remaining ½ cup pie filling. Top with graham crackers.
  4. Freeze until firm, at least 8 hours, covering lightly with plastic wrap after 4 hours.
  5. Let soften 10 minutes before scooping and serving.

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