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NO-CHURN CHERRY CHEESECAKE ICE-CREAM: Submitted by: Elaine Fukui | Date Added: 23 Feb 2018
Listed in: Desserts / Others

3 cups cold heavy cream
1 14-oz can sweetened condensed milk
1 tsp pure vanilla extract
1 cup hand crushed graham crackers (about 4 whole crackers), plus more for serving
1 cup cherry pie filling*

Recommended Instructions

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. Line a 10x5-inch loaf pan with parchment paper. Transfer half the mixture to the line loaf pan. Dollop 1/2 cup pie filling over the top then swirl with a butter knife. Add remaining cream mixture then swirl in remaining 1/2 cup pie filling

4. Freeze until firm, at least 8 hours, covering lightly with plastic wrap after 4 hours. Lift the ice-cream out of the loaf pan and slice. Serve with additional graham crackers or other garnishments, if desired

* try subbing in caramel or fudge sauce for any pie filling
** try chopped nuts or mini dark chocolate chips for the graham crackers

This was shared by my friend Jarnell Osborn

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