Blackberry Cheesecake Ice Cream Pie (No Churn)

Blackberry Cheesecake Ice Cream Pie (No Churn)

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Next- we are going to prepare the graham cracker pie crust. Using a food processor- grind the graham crackers or use a ziplock bag and rolling pin. Add sugar and pinch of salt. Melt the butter and pour into the food processor while on low speed. Or you can mix by hand in a medium bowl. The mixture will be course. Add graham cracker mix to a 9-10 inch pie pan and firmly press down using either your hands or back of a measuring cup to make sure it is evenly and firmly packed. Bake the crust for 6-9 minutes or until fragrant and the crust begins to brown. Allow to cool completely before filling.

 *The crust doesn’t have to be baked- chill in the refrigerator for 2 hours before filling for a no bake crust. 

Now for the fun part! If you have kids- this is the task for them. Crush the blackberries with a fork or potato masher. The mixture will be clumpy and watery- that’s perfect!

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Final Step- make the ice cream batter! This takes 5 minutes.

• ​In a stand mixer with the whisk attachment or hand held mixer on medium speed- mix the cream cheese until light and creamy (about 3 minutes).
• Add the sweetened condensed milk, salt and vanilla extract and blend until fully combined.
• Add the heavy whipping cream to the mixture and whip until medium peaks form. ​
• Place ⅓ of the ice cream mixture in your pie pan. With a spoon- sprinkle the blackberry chunks and juices across the mixture. Run a knife or toothpick across the top in a star shape pattern. The pattern doesn’t really matter- but a star shape is the easiest description! This will give you beautiful blackberry swirls.
• Add another ⅓ of the ice cream mixture, top with blackberries and repeat.
• Pop in the freezer for 8-12 hours

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Recipe:

Graham Cracker Crust Ingredients: Pre-bake or no bake option

• 10-12 graham crackers (full piece)
• 6 tablespoons unsalted butter (melted)
• ⅓ cup granulated sugar
• Pinch of salt

Directions:

• Preheat the oven to 350 degrees F.
• Using a food processor- grind the graham crackers or use a ziplock bag and rolling pin. Add sugar and pinch of salt
• Melt the butter and pour into the food processor while on low speed. Or you can mix by hand in a medium bowl. The mixture will be course.
• Add graham cracker mix to a 9-10 inch pie pan and firmly press down using either your hands or back of a measuring cup to make sure it is evenly and firmly packed.
• Bake the crust for 6-9 minutes or until fragrant and the crust begins to brown. Allow to cool completely before filling.

Ice Cream Ingredients: 

• 2 cups heavy cream
• 4 oz cream cheese (room temp)
• 6 oz sweetened condensed milk (half a can)
• 2 teaspoons vanilla extract
• ¼ teaspoon salt
• 1 pint of blackberries + sprinkled with 2 tbl sugar.
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Ice Cream Instructions:

• Place the blackberries in a medium bowl and sprinkle with sugar (I prefer a shallow bowl to ensure they are all evenly coated). Set aside
• In a stand mixer with the whisk attachment or hand held mixer on medium speed- mix the cream cheese until light and creamy (about 3 minutes).
• Add the sweetened condensed milk, salt and vanilla extract and blend until fully combined.
• Add the heavy whipping cream to the mixture and whip until medium peaks form.
• Crush the blackberries with a fork or potato masher. The mixture will be clumpy and watery- that’s perfect!
• Place ⅓ of the ice cream mixture in your pie pan. With a spoon- sprinkle the blackberry chunks and juices across the mixture. Run a knife or toothpick across the top in a star shape pattern. The pattern doesn’t really matter- but a star shape is the easiest description! This will give you beautiful blackberry swirls.
• Add another ⅓ of the ice cream mixture, top with blackberries and repeat.
• Pop in the freezer for 8-12 hours

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