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+ servings
cheesecake ice cream in glass dish with churro pie crust on top

Sopapilla Cheesecake Ice Cream

Ice cream made without a machine, full of cinnamon, cheesecake flavor, and sopapilla pie crust!
Servings 1 1/2 quarts
Author Dorothy Kern


  • 1 pie crust (from a refrigerated pack of two or from scratch
  • 1 tablespoon granulated sugar
  • 2 teaspoons ground cinnamon divided
  • 1 can sweetened condensed milk I use fat-free, but original works fine as well
  • 8 ounces reduced-fat cream cheese
  • 1 teaspoon vanilla extract
  • 12 ounces 1 1/2 8-ounce containers Cool Whip (fat-free, lite, or regular) *See Note*


  • 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.
  • Place cream cheese and sweetened condensed milk in a 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.