No Churn Raspberry Cheesecake Ice Cream

No Churn Raspberry Cheesecake Ice Cream

Serve up this no-churn raspberry cheesecake ice cream. No ice cream maker required for this raspberry cheesecake ice cream.

Cuisine American

Keyword best no churn ice cream, easy raspberry ice cream, how to make no churn ice cream, no churn cheesecake ice cream, no machine ice cream, raspberry cheesecake ice cream, raspberry ice cream recipe

Prep Time 10

Additional Time 6

Total Time 6 10

Servings .5 servings

Calories 338kcal

Author Kelsey

Ingredients

1 can sweetened condensed milk 14 ounces
8 ounces softened cream cheese
2 cups cold heavy cream
1/2 teaspoon vanilla extract
1 pint raspberries pureed

Instructions

Start by cleaning and pureeing the raspberries in the food processor along with the cream cheese.
You will want to mix this fruit mixture until it is smooth.
Now with a stand or hand mixer whip up your heavy whipping cream until thick. Pour the sweetened condensed milk along with vanilla in a bowl.
Pour in your raspberry cream cheese mixture and mix until smooth and incorporated.
Pour your ice cream into the freezer safe container, and freeze for 5-6 hours or overnight.
When you are ready to serve you will let the container set for about 5 minutes to soften before you scoop up the homemade raspberry cheesecake ice cream.

Nutrition