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.

• No Churn Cheesecake Pineapple Ice Cream

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!