Cherry Cheesecake Ice Cream

Cherry Cheesecake Ice Cream


3 cups heavy cream

3 cups whole milk

1 cups sugar

8 eggs, whisked

1 box No Bake Jell-O Cheesecake

3cups cold milk

1 can cherry pie filing


Stir together cream, milk, and sugar in a large saucepan over medium heat. Bring to a simmer, than remove from heat. Temper the whisked the eggs with warm cream about a ¼ cup at a time until you have added 2 cups of cream.

Continue whisking eggs into the sauce pan. Now cook on low, stirring constantly, until mixture reaches 170 degrees. Strain the ice cream base and pour into a container and refrigerate until cold, about 6 hours or overnight.

Freeze in ice cream freezer according to manufacturer’s directions. While ice cream freezer is working mix together the cheesecake mix with 3 cups of cold milk. Set aside.

In a freezer proof container layer ice cream, graham cracker crust from boxed mix, cheesecake and cherry pie mix. Gently swirl all layers. Freezer until solid.