No Churn Raspberry Cheesecake Ice Cream
on Jun 09, 2020, Updated Oct 20, 2020
Raspberry Cheesecake Ice Cream is so easy to make! Plus, you will not need an ice cream machine for this super tasty cold treat.
No Churn Raspberry Cheesecake Ice Cream
It’s summertime, and homemade ice cream is the best dessert for a hot summer day. No Churn ice cream is incredibly easy to make. The flavor combinations are endless.
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I do not own an ice cream machine. Amazingly, we can make ice cream without one. I have shared my No Churn Reese’s Peanut Butter Ice Cream, Oreo Ice Cream (cookies and cream), and also No Churn Blueberry Cheesecake Ice Cream.
Last week I switched it up a bit and made a raspberry cheesecake version. I had quite a few raspberries that I needed to use. I made this ice cream recipe similar to my blueberry cheesecake version. It was delicious, and I was confident the raspberries would be just as tasty.
Fruit and cheesecake go together like bread and butter. You can pair just about any fruit with this homemade ice cream recipe with cream cheese. I plan to try a few additional combinations this summer.
Grab your ingredients and have fresh homemade ice cream chilling in the freezer in no time at all. It’s delicious in a bowl or on a cone.
Ingredients to Make No Churn Raspberry Cheesecake Ice Cream
- Raspberries – fresh or frozen berries will be great for this recipe.
- Cream Cheese – You will need it softened.
- Sugar
- Sweetened Condensed Milk
- Heavy Whipping Cream – I like to place mine in the freezer for about 10 minutes. The super-cold will whip best.
- Lemon juice- fresh squeezed or store-bought will be equally as good.
How to make Homemade Raspberry Cheesecake Ice Cream
First, add the raspberries, sugar, and lemon juice to a medium saucepan. Turn the heat to medium and stir and allow to boil until the berries have released their juices. Remove from heat and set aside. Then chill for about one hour.
Raspberries are full of seeds. They do not bother me at all. If you are not a fan of seeds, go ahead and strain the raspberry sauce after cooking.
Next. add cream cheese to large mixing bowl. Beat with a hand mixer until smooth. Then, add the sweetened milk and vanilla and beat again until combined.
In another large mixing bowl or stand mixer, beat the heavy whipping cream until stiff peaks form.
Now, fold in the cream cheese mixture with the whipped cream.
Add half of the mixture to a loaf pan or dish.
Top it with half of the raspberry mixture.
Then repeat with another layer of each. Use a knife and swirl deep in the pan to create swirls of raspberry.
Refrigerate for 6 hours or until firm.
No Churn Raspberry Cheesecake Ice Cream
Ingredients
- 2 cup Heavy Whipping Cream
- 14 oz Sweetened Condensed Milk
- 8 oz softened Cream Cheese
- 2 tsp Vanilla
- 2 cup Raspberries
- 3 tbsp Sugar
- 2 tbsp Lemon Juice
Instructions
- Cook raspberries, sugar, and lemon juice over medium high heat.
- Bring to a boil, ensuring berries crush and release juice.
- Allow to boil until it starts to thicken.
- Remove from heat and allow to cool completely then chill in refrigerator for about 1 hour.
- In a large bowl, beat cream cheese until creamy and smooth.
- Add condensed milk and vanilla, whisking until smooth
- In another bowl, whip vanilla extract and heavy cream on high speed until soft peaks form.
- Fold cream cheese mixture into whipped cream mixture.
- Spread half of this mixture into a loaf pan.
- Spoon half of chilled raspberry sauce over the whipped mixture.
- Top with remaining cream mixture, spreading evenly.
- Spoon remaining raspberry sauce over the top.
- Using a knife, drag or swirl the raspberry mixture into the cream mixture.
- Cover with foil and freeze for 6 hours or until firm.
Nutrition
Can I substitute with strawberries
Oh my ! I definitely need to make this. It looks delicious and raspberry cheesecake is my favorite