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Cherry Cheesecake Ice Cream

 Cherry Cheesecake Ice Cream
You don't need an ice cream maker for this pretty homemade treat.—Lisa Allen, Joppa, Alabama
18 ServingsPrep: 25 min. + freezing


  • 2 packages (8 ounces each) cream cheese, softened
  • 1/3 cup lemon juice
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cans (14 ounces each) sweetened condensed milk
  • 4 cups half-and-half cream
  • 6 eggs, beaten
  • 2 cups heavy whipping cream
  • 3 cups granola without raisins
  • 2 cans (21 ounces each) cherry pie filling


  • In a large bowl, beat the cream cheese, lemon juice and vanilla. Add
  • milk and mix well; set aside.
  • In a large saucepan, heat the half-and-half to 175°; whisk a
  • small amount into eggs. Return all to the pan, whisking constantly.
  • Cook and stir over low heat until mixture reaches 160° and coats
  • the back of a metal spoon. Remove from the heat; cool slightly. Stir
  • in the whipping cream; beat into cream cheese mixture (mixture will
  • be thin).
  • Divide the granola between two greased 13-in. x 9-in. dishes. Top
  • with cream mixture and pie filling. Cover and freeze overnight.
  • Yield: 3-1/2 quarts.
Nutritional Facts: 1 serving (3/4 cup) equals 415 calories,

2 of 2

Cherry Cheesecake Ice Cream (continued)

Nutritional Facts: 26 g fat (14 g saturated fat), 155 mg cholesterol, 136 mg sodium, 37 g carbohydrate, 4 g fiber, 11 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.