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No Churn Raspberry Cheesecake Ice Cream

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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 with a stack of white dishes in background.

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

Raspberry Cheesecake Ice Cream in loaf pan

How To Make This No-Churn Ice Cream:

raspberries in mixer

Start by processing the raspberries and cream cheese together in a food processor until it is nice and smooth.

Mix in milk with cream

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. 

raspberry cheesecake ice cream being mixed

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!

Raspberry Cheesecake Ice Cream in loaf pan

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!
Print Recipe Pin Recipe
Prep Time 8 mins
Freezer Time 6 hrs
Total Time 6 hrs 8 mins
Course Dessert
Cuisine American
Servings 8

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.
Keyword cheesecake ice cream, no churn, raspberry

Pan of ice cream at the top and a dish of it at the bottom. Text overlay in the middle that says No Churn Raspberry Cheesecake Ice Cream

Filed Under: Other Cheesecake Treats Tagged With: No Churn Ice Cream

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