Are you ready to transform your dessert game with a mind-blowing treat that will make your taste buds dance? Imagine the creamy richness of cheesecake, the warm embrace of cinnamon, and the sweet-tart burst of cherries—all magically combined into one irresistible frozen delight! This Cinnamon Cheesecake Ice Cream with Cherry Pie Filling is not just a dessert; it's a culinary experience that will leave your guests begging for the recipe. Get ready to become the dessert hero of your social circle with this decadent, no-bake sensation that's easier to make than you might think!
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups cream cheese
- 1 cup sugar
- 1 cup heavy cream
- 1 tsp cinnamon
- 1 jar cherry pie filling
Instructions
- Begin by gathering all your ingredients: 2 cups of cream cheese, 1 cup of sugar, 1 cup of heavy cream, 1 teaspoon of cinnamon, and 1 jar of cherry pie filling.
- In a large mixing bowl, add the 2 cups of cream cheese. Make sure the cream cheese is at room temperature for easier mixing.
- Using an electric mixer, beat the cream cheese on medium speed until it becomes smooth and creamy, about 2-3 minutes.
- Gradually add in the 1 cup of sugar while continuing to mix. Beat until the sugar is fully incorporated and the mixture is fluffy.
- Next, pour in the 1 cup of heavy cream. Continue to mix on medium speed until the mixture becomes thick and creamy, which should take about 3-5 minutes.
- Add 1 teaspoon of cinnamon to the mixture and blend until the cinnamon is evenly distributed throughout the cream cheese mixture.
- Once the mixture is well combined and creamy, transfer it to an ice cream maker. Follow the manufacturer's instructions to churn the mixture until it reaches a soft-serve consistency.
- If you do not have an ice cream maker, you can pour the mixture into a freezer-safe container and place it in the freezer. Stir the mixture every 30 minutes for about 2-3 hours until it reaches a creamy texture.
- While the ice cream is churning or freezing, prepare the cherry pie filling. Open the jar of cherry pie filling and set it aside.
- Once the ice cream has reached the desired consistency, remove it from the ice cream maker or freezer. Gently swirl in the cherry pie filling, being careful not to fully mix it in; you want to have swirls of cherry filling throughout the ice cream.
- Transfer the ice cream to a clean, airtight container and freeze for an additional 2-4 hours to firm up.
- When ready to serve, scoop the cinnamon cheesecake ice cream into bowls or cones, and top with additional cherry pie filling if desired.
- Enjoy your delicious Cinnamon Cheesecake Ice Cream with Cherry Pie Filling, perfect for a warm day or as a delightful dessert!
Tips
- Temperature Matters: Ensure your cream cheese is at room temperature for smooth, lump-free mixing.
- Churn or No Churn: If you don't have an ice cream maker, don't worry! The freezer method works perfectly—just remember to stir every 30 minutes.
- Cinnamon Secret: Use fresh, high-quality ground cinnamon for the most vibrant flavor.
- Cherry Swirl Technique: When adding cherry pie filling, use a gentle folding motion to create beautiful marbled swirls.
- Freezing Hack: For the perfect scoopable texture, let the ice cream sit at room temperature for 5-10 minutes before serving.
- Storage Tip: Store in an airtight container with plastic wrap directly on the surface to prevent ice crystals.
- Make-Ahead Magic: This dessert can be prepared up to a week in advance, making it perfect for entertaining!
Nutrition Facts
Calories: 344kcal
Carbohydrates: 39g
Protein: g
Fat: 21g
Saturated Fat: g
Cholesterol: mg
