Go Back
+ servings
Print Recipe
5 from 1 vote

No Churn Raspberry Cheesecake Ice Cream

Raspberry Cheesecake Ice Cream is so easy to make! Plus, you will not need an ice cream machine for this super tasty cold treat.
Prep Time15 minutes
Cook Time1 minute
Freeze Time2 hours
Course: Dessert
Cuisine: American
Keyword: cheesecake, Ice cream, No CHurn, raspberry
Servings: 6 Servings
Author: Jen CIncyshopper

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

Calories: 664kcal | Carbohydrates: 51g | Protein: 10g | Fat: 48g | Saturated Fat: 29g | Cholesterol: 173mg | Sodium: 236mg | Potassium: 417mg | Fiber: 3g | Sugar: 45g | Vitamin A: 1864IU | Vitamin C: 15mg | Calcium: 286mg | Iron: 1mg