Summer Raspberry Cheesecake Ice Cream
No churn ice cream made from whipped cream, cream cheese, and condensed milk, swirled with raspberry sauce and graham crumbs.
Equipment
- Hand mixer
- Small saucepan
- Fine Mesh Strainer
- Freezer safe loaf pan
Ingredients
Main Ingredients
- 2 cup heavy whipping cream
- 1 can sweetened condensed milk 14 oz
- 8 oz cream cheese softened
- 1 tsp vanilla extract
- 1 cup fresh or frozen raspberries plus 1/2 cup more
- 2 tbsp granulated sugar
- 1 tsp lemon juice
- 1 cup crushed graham crackers
- ¼ cup fresh raspberries optional, for garnish
Instructions
Cooking
- Sauce. Cook the raspberries, sugar, and lemon juice for 5 to 6 minutes, mash, strain, and cool.
- Base. Beat the cream cheese smooth, then beat in the condensed milk and vanilla.
- Whip. Whip the cold cream to stiff peaks and fold it into the base.
- Layer. Layer half the base, sauce, and crumbs in a freezer safe container, swirl, and repeat.
- Freeze. Cover tightly and freeze for at least 6 hours or overnight.
- Serve. Rest at room temperature for 5 minutes, then scoop and top with extra raspberries.
Notes
Substitutions: Use strawberries or blueberries in place of raspberries.
Tips: Cool the sauce fully before swirling it in.
Storage: Freeze in an airtight container for about 2 weeks. Nutrition does not include the optional garnish.