This cherry cheesecake ice cream is made with only 4 simple ingredients and it is super easy to make! There is no churning involved and an electric stand mixer is used instead! No need to buy even more equipment that will take over your kitchen pantry one day.
Cheesecake Ice Cream Variations
Cool Whip, Cream Cheese, and condensed milk are 3 main ingredients in this ice cream. It’s super easy to switch the flavors up just by using your favorite type of pie filling. Try one of these…
Apple Pie Filling
Strawberry Pie Filling
Pumpkin Pie Filing - would definitely try this in the Fall time
Raspberry Pie Filling
Lemon Pie Filling
What Ingredients do I need for Cherry Cheesecake Ice Cream?
In this section, you can find substitutes or suggestions for certain check here
Cool Whip - A frozen whipped topping that is found in the freezer section of the grocery store. I like it a lot because I’m lazy and don’t like beating heavy cream to make whipped cream. 😉
Sweetened Condensed Milk - such as Eagle Brand
Vanilla Extract - As Ina Garten always says use a good pure vanilla extract. No imitation vanilla please! Vanilla extract is made by combing vodka and fresh vanilla beans to a glass jar. This has to sit for a couple of days for the vodka to smart smell like vanilla beans.
Instant Cheesecake Pudding - I’m a semi-homemade cook and whenever I can use ingredients like this I love them. Just add in milk to the pudding. There are different sizes of pudding mix. The regular pudding mix are 3.4 oz and the sugar-free are 1oz. Both require the same amount of milk used.
Cherry Pie Filling - the one that comes in a can or a homemade recipe is fine
Graham Cracker Sheets - crushed
Tools Used for Cherry Cheesecake Ice Cream
Here are some tools that will help you with the recipes. All links will open in Amazon. Yes I do get a small earning if purchase from the link
Electric Stand Mixer - for helping to easily whip up the ingredients together
Bread Loaf Pan - storing the ice cream in or any type of plastic or glass container will work
How to make Cherry Cheesecake Ice Cream
Pour the cool whip and sweetened condensed milk in the bowl of a stand mixer (or in a large mixing bowl and grab an electric hand mixer), and mix until well combined, about 2 to 3 minutes.
Turn the mixer off and fold in the vanilla extract, pudding mix, and canned cherry pie filling, until well combined.
Pour into a loaf pan and freeze overnight and serve.
Other Recipes To Try
If you like this recipe for Cherry Cheesecake Ice Cream let me know by leaving a comment below, uploading a picture to my Pinterest or tagging me on Instagram @recipediarieswwPrint
- 1 8 oz container of cool whip
- 1 c. sweetened condensed milk (fat free)
- 1 tsp. vanilla extract
- 1 oz package cheesecake pudding (the powder)
- ¾ cup of cherry pie filling lite
- 2 graham cracker sheets (crushed) (optional)
- Pour the cool whip and sweetened condensed milk in the bowl of a stand mixer (or in a large mixing bowl and grab an electric hand mixer), and mix until well combined, about 2 to 3 minutes. Turn the mixer off and fold in the vanilla extract, pudding mix, and canned cherry pie filling, until well combined.
- Pour into a loaf pan and freeze overnight and serve.
SmartPoints: 9 Makes 8 servings
Points Plus: 5
- Category: Easy
- Method: No Churn
- Cuisine: American
- Serving Size: 8
- Calories: 190
- Sugar: 32
- Fat: 4
- Saturated Fat: 3
- Carbohydrates: 34
- Protein: 3
Keywords: no churn cherry cheesecake ice cream