Description
A no-churn Fresh Raspberry Cheesecake Ice Cream that combines tangy cream cheese with fresh raspberries for a delightful flavor and creamy texture, perfect for a busy lifestyle.
Ingredients
Scale
2 cups Heavy Whipping Cream
8 ounces Full-Fat Cream Cheese
14 ounces Sweetened Condensed Milk
1.5 cups Fresh Raspberries
1/2 cup Graham Crackers (Crushed)
1 tablespoon Vanilla Extract
1 teaspoon Lemon Juice
Instructions
- Prepare the Berry Swirl: Place the fresh raspberries and lemon juice in a small saucepan over medium heat. Mash them gently and simmer for 5-7 minutes until thickened. Let it cool
- Cream the Base: Beat the softened cream cheese until smooth, then add the sweetened condensed milk and vanilla extract, mixing until homogenous
- Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form
- Fold Gently: Fold the whipped cream into the cream cheese mixture
- Layer and Swirl: Layer half of the mixture in a container, add raspberry sauce and half the graham crackers. Top with remaining mixture, more raspberry sauce and crackers, swirling together
- Freeze: Cover tightly and freeze for at least 6 hours or overnight
Notes
Ensure heavy cream is very cold and cream cheese is at room temperature for best results.
To make gluten-free, substitute graham crackers with gluten-free cookies or omit.
- Prep Time: 15 mins
- Cook Time: 7 mins
- Category: Dessert
- Method: No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 310 kcal
- Sugar: 22g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg