Rich and creamy ice cream swirled with sweetened cream cheese, cherry pie filling, and crushed graham crackers. Everything you love about cherry pie, but in a cool and refreshing frozen treat. Plus, no ice cream maker is required!
This is one of my Frozen Dessert recipes I know you’ll want to keep on hand!
There’s not much that hits the spot on a hot summer day more than a scoop or two of frosty, sweet ice cream. Especially when it’s such a fun flavor, like cherry pie!
Making homemade ice cream is deceptively simple, and most of the time is spent just waiting for it to freeze.
Plus, this cherry pie ice cream recipe doesn’t use an ice cream maker – so you can absolutely make this, with no fancy tools required!
As a bit of an ice cream connoisseur, I can attest that homemade ice cream tastes SOOOO much better than store-bought. And as a bonus, there aren’t any added preservatives and you can add ANY flavor you want, with as many mix-ins as you want!
How to make cherry pie ice cream?
This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.
- Beat x 2. First, beat the cream cheese until smooth, then add heavy whipping cream and beat until stiff peaks form.
- Fold. Gently fold in the condensed milk and vanilla.
- Layer and swirl. Add half of the cream mixture, and half of the pie filling, then swirl. Top with graham crackers. Repeat.
Pay close attention to the cans at the grocery store when picking up the sweetened condensed milk. Condensed milk and evaporated milk are sold in similar cans and usually next to each other on the shelf. Even though the cans look similar, they can’t be used interchangeably. Condensed milk is thick and gooey, while evaporated milk is thin and looks like milk… you’ll know as soon as you open the can if you accidentally picked up the wrong kind.
Variations of this recipe
- Larger batch – if you’d like more than the 1.5-2 quarts of ice cream this recipe makes, feel free to double the recipe (just make sure to double all of the ingredients), and use a 9×13″ pan instead of a loaf pan.
- Homemade filling – feel free to use your favorite recipe for homemade cherry pie filling. You’ll use about 1.5 cups.
- Other filling – to switch up the flavor, any pie filling can be used… blueberry, strawberry, apple, etc.
- Add-ins – feel free to add in some mini chocolate chips, or chopped nuts for added texture, crunch, and flavor.
All it means is that no ice cream maker is needed. With traditional ice cream, you need to make an egg custard and add the mixture to an ice cream maker where it’s mechanically churned for a length of time. This recipe eliminates all of that.
Unfortunately no, not with the same creamy results. Milk or half and half just don’t have enough fat content to whip into stiff peaks. Regular whipping cream will technically work, but it won’t be as creamy.
They’re somewhat similar and usually sold very close to each other in the grocery store, but they can’t be used interchangeably. Both milks have had over half of the water removed, but sweetened condensed milk is very thick and sweet.
Making no churn ice cream ahead of time
No churn ice cream is perfect for making ahead, since it has to freeze for at least 6-8 hours.
Although, I recommend letting it freeze overnight just to be sure it’s fully frozen.
Ice cream needs to be frozen in an airtight container, and will last for 2-3 months.
If you use a 9×5″ loaf pan (as depicted in these photos), cover it tightly with 2 layers of foil, or a lid (if it came with one).
I’ve had this mixer for years, and it still works just as well as it did the day I got it. It’s perfect for making homemade no churn ice cream!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
- 2 cups heavy whipping cream cold
- 8 oz cream cheese softened to room temperature
- 14 oz can sweetened condensed milk
- 1 tsp vanilla extract
- 21 oz can cherry pie filling approximately 1 1/2 cups
- 6 graham crackers crushed
- Add a 9×5" loaf pan to the freezer to chill.
- In a large mixing bowl, add the softened cream cheese and beat with an electric hand mixer on MED speed until smooth and lump-free.
- Add the cold heavy whipping cream and beat on MED-HIGH speed until light and fluffy, and stiff peaks form. **see Chef Tips note #2 for more information on stiff peaks**
- Add the sweetened condensed milk and vanilla extract, then gently fold together. This is most easily done with a rubber spatula and stirred gently in an over-under circular motion.
- Remove loaf pan from the freezer and pour in half of the whipped cream mixture.
- Spoon half of the cherry pie filling over the top, then use a bamboo skewer, butter knife or toothpick to swirl the filling into the whipped cream mixture.
- Add half of the crushed graham crackers, then top with remaining half of the whipped cream mixture.
- Add remaining cherry pie filling and remaining crushed graham crackers, then use a bamboo skewer, butter knife or toothpick to swirl the top.
- Cover tightly with 2 layers of aluminum foil, and add to a freezer in a level spot. Freeze for at least 6-8 hours (overnight is best).
- Scoop and serve as desired. Store leftovers in a freezer-safe airtight container.
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- Recipe makes approximately 1.5 – 2 quarts, which I’ve estimated is 12 servings (1/2 cup per serving). Of course, feel free to break this up into as many (or as little) servings as you’d like.
- Stiff Peaks – When you turn the mixer upside down (with it OFF), so the beaters are facing up, the cream will stand up in a peak (like a little mountain), and not fold over onto itself. This is a great visual guide from Taste of Home.
- For the best storage, I recommend a container like this one (amazon link).
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.