No Churn Raspberry Cheesecake Ice Cream
A smooth & creamy, rich ice cream this no churn recipe features all the flavors you savor in a raspberry cheesecake.
Servings: 10
Ingredients
- 1 1/2 cups fresh raspberries, washed & drained
- 1/4 cup sugar
- 1 tsp cornstarch
- 8 oz cream cheese, softened
- 2/3 cup sweetened condensed milk
- 1 tsp vanilla extract
- 1 1/2 cups heavy whipping cream
Instructions
- Place a medium sized skillet over medium heat. Add the raspberries, stir in the sugar, and cook until the berries release their juices.
- Whisk in the cornflour and continue cooking for 2 minutes, or until thickened. Remove the mixture, place in the freezer, and leave it there for 2 hours.
- In the bowl of a stand mixer, beat the cream cheese until smooth and creamy. Slowly stir in the cream, condensed milk, and vanilla. Whip together until evenly combined & soft peaks form.
- Pour 1/3 of the cream mixture into the bottom of the metal pan. Pour 1/2 of the syrup evenly out over top. Repeat with remaining cream and raspberry syrup, ending with a layer of cream. Use a butter knife to make swirls throughout the ice cream for you..
- Cover and freeze for at least 6 hours or overnight. Remove from freezer 20 minutes prior to serving.
Notes
recipes adapted from Cake Crumbs & Beach Sand