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!
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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.
Know that estimated nutrition facts are just a guideline and will vary depending on any variation you make or brand you use from what we have listed.