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5 from 2 votes

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.
Prep Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Course: Dessert
Cuisine: American
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