Strawberry Cheesecake No-Churn Ice Cream
- 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
- 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; 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 in 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.
|
Main |
Total |
| Servings |
6
|
|
| Fat (g) |
27 |
27 |
| Sat. Fat (g) |
17 |
17 |
| Protein (g) |
7 |
7 |
| Carb (g) |
47 |
47 |
| Fiber (g) |
0 |
0 |
