Monday, April 2, 2018

Cherry Cheesecake Ice Cream

One of your favorite desserts, chilled and perfect for a summer evening.

Yield: 15 2-scoop servings


  • 4 cups heavy whipping cream
  • 1 tsp vanilla
  • 5 egg yolks
  • 1 package (8 oz.) cream cheese, softened
  • 1 can (14 oz.) sweetened condensed milk
  • 1/4 cup sugar
  • 1 cup graham cracker crumbs
  • 1 can (21 oz.) cherry pie filling
  • Extra graham crackers & cherry pie filling for garnish


  1. In a saucepan, heat the whipping cream and vanilla until it is almost simmering, while stirring frequently.  Remove from heat and let stand for 1 minute.
  2. While the cream is heating, whisk the egg yolks.
  3. Slowly pour the warm cream into the egg yolks while continuing to whisk.  Continue until fully mixed.  Add the cream cheese, sweetened condensed milk, and sugar, and continue whisking until fully combined.
  4. Cover the mixture and cool in the refrigerator overnight.
  5. When fully cooled, follow instructions on your ice cream maker to churn into ice cream.
  6. When done mixing, transfer to a large mixing bowl.  Fold in the cherry pie filling & graham crackers.  Do not overmix -- you want there to be some stripes of cherry.
  7. Transfer to an airtight container.  Freeze until solid, at least 4 hours.

Adapted from Delish.

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