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Cherry Cheesecake Ice Cream

Total Time

Prep: 25 min. + freezing


3-1/2 quarts

You don't need an ice cream maker for this pretty homemade treat.—Lisa Allen, Joppa, Alabama


  • 2 packages (8 ounces each) cream cheese, softened
  • 1/3 cup lemon juice
  • 1 teaspoon 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


  1. In a large bowl, beat the cream cheese, lemon juice and vanilla. Add milk and mix well; set aside.
  2. 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).
  3. Divide the granola between two greased 13-in. x 9-in. dishes. Top with cream mixture and pie filling. Cover and freeze overnight.

Nutrition Facts

3/4 cup: 415 calories, 26g fat (14g saturated fat), 155mg cholesterol, 136mg sodium, 37g carbohydrate (25g sugars, 4g fiber), 11g protein.

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