No Churn Raspberry Cheesecake Ice Cream
Still hanging on to those warm days and looking for a nice ice cream treat? Well, this No Churn Raspberry cheesecake ice cream is sure to hit the spot!
No Churn Raspberry
Cheesecake Ice Cream
Whether you are still enjoying a few hot summer days or you just love ice cream all your long, this is a recipe that is good any time of year. This no-churn raspberry cheesecake ice cream is pretty easy to make and tastes amazing.
One of the best things about making no-churn ice cream recipes is you do not need to have an ice cream maker to make it. You can simply whip it up using a hand mixer, food processor or blender.
After you give this ice cream recipe a try, here is another one you may enjoy.
How To Make This No-Churn Ice Cream:
Start by processing the raspberries and cream cheese together in a food processor until it is nice and smooth.
With a mixer, beat heavy whipping cream until it is thick and forms soft peaks. Then pour the sweetened condensed milk into the whipped cream.
Add the vanilla, and raspberry/cream cheese mixture you just mixed and fold it in until smooth.
Then spoon the ice cream mixture into a freezer-safe container or loaf pan. Top with a few chopped or halved raspberries.
Then place in the freezer for 5-6 hours or overnight. When you are ready to serve, remove the ice cream from the freezer and let sit on the counter for 5-10 minutes. This will help to soften it to make it easier to scoop.
Do you have a cheesecake no-churn ice cream recipe that you love? We would love to hear it in the comments below. We are always looking for a good and different cheesecake recipes to try!
No Churn Raspberry Cheesecake Ice Cream
Ingredients
- 1 Tbsp Vanilla Extract
- 2 Cups Heavy Cream
- 14 oz Sweetened Condensed Milk
- 8 oz Cream Cheese
- 1 Pint Raspberries
Instructions
- Start by processing the raspberries and cream cheese together in a food processor until it is nice and smooth.
- Beat heavy whipping cream until it is thick and forms soft peaks. Then pour the sweetened condensed milk into the whipped cream and mix.
- Add the vanilla, and raspberry/cream cheese mixture you just mixed and fold it in until smooth.
- Add ice cream mixture to a freezer-safe container or loaf pan. Top with a few chopped or halved raspberries.
- Place in the freezer for 5-6 hours or overnight.
