Strawberry Cheesecake No-Churn Ice Cream
Ingredients
- 1 (14-oz) can sweetened condensed milk
- 1 (8-oz) block cream cheese, softened
- 1½ cups heavy cream
- ½ cup graham cracker crumbs
- 2 Tbsp butter, melted
- 1 Tbsp brown sugar
- 1 (21-oz) can strawberry pie filling
Instructions
- Whisk together condensed milk and cream cheese in a small bowl until smooth.
- Beat cream at medium-high speed with an electric mixer until stiff peaks form.
- Add condensed milk mixture to beaten cream, and beat at medium speed until very thick.
- Stir together cracker crumbs, melted butter, and brown sugar in a small bowl.
- Spread half of cream mixture into a 9-x 5-inch loaf pan; sprinkle with half of crumb mixture. Dollop with half of pie filling.
- Gently swirl mixture 2 to 3 times with a knife. Repeat layers, swirling mixture 2 to 3 times. Cover and freeze at least 4 hours or up to 1 month.
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