No Churn Churro Ice Cream
Ice cream made without a machine, full of cinnamon, cheesecake flavor, and sopapilla pie crust!
Servings: 12 servings
Calories: 272kcal
Cost: 8
Ingredients
- 1 pie crust (from a refrigerated pack of 2 or from scratch)
- 1 tablespoon (13g) granulated sugar
- 2 teaspoons ground cinnamon divided
- 2 cups cold heavy whipping cream
- 1 14 ounce can sweetened condensed milk
- 8 ounces (226g) cream cheese
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400°F. Line a cookie sheet with parchment paper or a silicone baking mat.
- Mix granulated sugar and 1 teaspoon cinnamon in a small bowl. Unroll pie crust and sprinkle with the cinnamon sugar. Press lightly with your hands to seal it to the crust. Spray the crust lightly with cooking spray.
- Bake crust for 8-12 minutes, until light golden brown around the edges. Let cool completely before making ice cream.
- Beat heavy whipping cream until stiff peaks form.
- Place cream cheese and sweetened condensed milk in another large bowl and mix with a hand mixer until smooth. You can do this by hand, but I find that using a hand mixer makes it easier to get out the lumps. Mix in vanilla and 1 teaspoon cinnamon. Fold in Cool Whip (see note).
- Crumble cooled pie crust into small pieces and stir into ice cream mixture. I reserved about 1/4 of the crust for topping, but you can add it all if you wish.
- Place ice cream in a large resealable container and freeze for at least 4 hours but overnight is better. Will keep in the freezer for up to one month.
Video
Notes
- You can use reduced fat cream cheese and/or sweetened condensed milk
- You can substitute 2 containers (8-ounces each) cool whip for the heavy cream.
Nutrition
Serving: 1serving | Calories: 272kcal | Carbohydrates: 10g | Protein: 3g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 64mg | Sodium: 128mg | Potassium: 79mg | Fiber: 1g | Sugar: 3g | Vitamin A: 838IU | Vitamin C: 0.3mg | Calcium: 51mg | Iron: 0.5mg