No Churn Raspberry Cheesecake Ice Cream
Who needs an ice cream maker when you can whip up just as delicious ice cream without?! This no churn raspberry ice cream is loaded with large chunks of New York cheesecake (store-bought to make it extra easy... shhhhh no one will know!). If you're looking for a treat to cool you down that comes together quickly, you'll want to try this out!
Ingredients
- 2 pints heavy whipping cream
- 1 tbsp vanilla extract or vanilla bean paste
- ½ tsp salt
- 14 oz sweetened condensed milk
- 10 oz raspberries (fresh or frozen work)
- 2 tbsp granulated sugar
- 2 tbsp lemon juice or water
- 1 premade cheesecake (16 oz. cheesecake, cut into cubes)
Instructions
- Line two 8-inch round cake pans with parchment paper and set aside.
- In a medium saucepan, place the fresh or frozen raspberries, sugar and lemon juice. Heat over medium heat until the raspberries begin to break down and the mixture begins to thicken. Remove from the heat and blend either using an immersion blender or a normal blender. Once the mixture is pureed, you can strain the seeds out using a fine mesh strainer or just leave them in! Up to you. Set the mixture aside to cool.
- Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with a handheld mixer, beat the heavy cream on medium high speed until medium peaks form. Fold in the vanilla and salt.
- Pour the sweetened condensed milk and the raspberry mixture on top of the cream. Gently fold everything until it comes together. Add the cheesecake chunks and fold carefully until everything is combined.
- Pour into your prepared pans and freeze for at least 3 hours or up to overnight before serving. Enjoy!
Notes
- Feel free to substitute a different fruit if you don't want to use raspberries (strawberries or blueberries would be great!)
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