Cherry Cheesecake No-Churn Ice Cream

Serves8 Prepare20 Mins Cooks8 Hours (Chill)


  • 690g Cold Heavy Cream
  • 396g Can of Sweetened Condensed Milk
  • 300g Cherry Pie/Fruit Filling
  • 85g Hand-Crushed Graham Crackers (about 4 whole crackers) plus more for serving
  • 1 Tsp Vanilla Extract



1. Using an electric mixer, beat the cream in a large bowl on medium-high speed until stiff peaks form, 2 to 3 minutes. 

2. Fold in the sweetened condensed milk and vanilla until fully incorporated, then fold in the graham cracker crumbs. 

3. Transfer half the mixture to a large 10 x 5-inch loaf pan. Dollop half the pie filling over the top, then swirl with a butter knife. Add remaining cream mixture, then swirl in remaining half of the pie filling. 

4. Freeze until firm, at least 8 hours, covering lightly with plastic wrap after 4 hours. Serve with additional graham crackers, if desired.

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