How To Make Cherry Cheesecake Ice Cream
I’ll walk you through the process of how to make this easy no churn ice cream. It starts with the Oreo mixture, then the easy ice cream base. It’s so simple and a GREAT beginner-level recipe for aspiring ice cream makers.
Crush Oreos
Place Oreos and softened butter in the bowl of a food processor or blender.
Pulse until the cookies and butter become crumbly and stick together. This can take several pulses. Set aside once it’s crumbled.
It’s ok to leave some large pieces, it’ll just add to the texture of the ice cream in the end.
Make Ice Cream Base
In a large bowl add the cream cheese, whipped topping, sweetened condensed milk, yogurt, and vanilla extract. Use a hand mixer to blend thoroughly until the mixture is smooth.
ADD OREOS AND CHERRIES
Pour the cookie mixture into the center of the ice cream base, then the cherry pie filling on top of that. DO NOT STIR!
GENTLY FOLD TOGETHER
Use a rubber spatula to gently fold in the cookies and pie filling, two or three strokes is all you need. DO NOT OVER MIX!
PRO TIP: Over-mixing can cause the air to be knocked out of the ice cream and when it freezes, the texture can become icy and crunchy. Folding is best for the best ice cream texture.
Tips and Variations
- You can add a half cup of mini chocolate chips in place of the Oreos for a fun twist!
- Make sure you don’t stir the mixture too much, it can become liquidy and the frozen texture won’t be as good.
- Try strawberry or raspberry pie filling for a different but delicious flavor!
How To Store Ice Cream
You can cover and store this ice cream for up to 1 month. After that, the cookie texture changes, and the ice cream can develop a freezer-burn taste.
Can I Double This Recipe?
Yes! You can simply put the ice cream into two different containers to freeze.
If you place the mixture into one large container for freezing, the time it takes to freeze will double to about 8 hours.
