Description
This Cherry Pie Ice Cream combines creamy homemade ice cream with sweet cherry pie filling and crunchy graham crackers for a delightful no-churn treat that captures the flavors of a classic cherry pie in every bite.
Ingredients
Scale
Ice Cream Base
- 32 fl oz. heavy whipping cream
- 14 oz. sweetened condensed milk
Mix-ins
- 21 oz. cherry pie filling
- 3 graham crackers, crushed
Instructions
- Whip the Cream: In a stand mixer, pour in the heavy whipping cream and start mixing at speed 2. Gradually increase the speed every 5 minutes until the cream thickens and resembles whipped topping.
- Fold in Sweetened Condensed Milk and Cherry Pie Filling: Gently fold the sweetened condensed milk into the whipped cream until fully incorporated. Then carefully fold in the cherry pie filling to distribute evenly without deflating the mixture.
- Layer the Ice Cream and Graham Crackers: Pour a portion of the ice cream mixture into a brownie pan or loaf pan. Sprinkle a layer of crushed graham crackers on top. Repeat this layering process—ice cream, then graham crackers—until the pan is full.
- Freeze: Place the pan in the freezer and freeze the ice cream for at least 24 hours to allow it to set properly.
- Serve: Once frozen solid, scoop the Cherry Pie Ice Cream into waffle bowls or cones and enjoy the creamy, fruity, and crunchy dessert.
Notes
- This recipe requires no ice cream maker, making it easy to prepare at home.
- For even distribution, fold ingredients gently to maintain the whipped texture.
- Graham crackers add a nice crunchy contrast but can be substituted with digestive biscuits or your favorite cookies.
- Store any leftovers in an airtight container to prevent ice crystals.
- If you prefer a stronger cherry flavor, add a little cherry extract or more pie filling.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: cherry pie, ice cream, no churn, homemade ice cream, cherry dessert, graham cracker, summer dessert
