Smooth, creamy No Churn Cherry Cheesecake Ice Cream made with only 5 ingredients! Cherry Cheesecake ice cream was always one of my favorites growing up, and I think this homemade version is even better than the ice cream parlour! Mix up the pie filling flavor to easily customize.
With an electric or stand mixer, beat the cream cheese until smooth. Add in sweetened condensed milk and beat until smooth, scraping down the sides as necessary.
In another bowl, whip the cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture and set aside.
Add the graham crackers to a zip top bag and crush with a glass or another heavy object.
Place cherry pie filling into a small food processor or blender and process until smooth (this isn't completely necessary, but the whole cherries will turn icy as the ice cream freezes. I prefer a smooth swirl and no cherry ice cubes).
Swirl half of the cherry pie filling and the graham cracker crumbs into the cream mixture.
Pour half of your cream mixture into a 9x5" loaf pan. Drizzle with cherry pie filling and graham cracker crumbs and swirl. Pour remaining cream mixture on top. Drizzle with cherry pie filling and graham cracker crumbs and swirl again.
Freeze until desired firmness -- about 6-8 hours minimum.