Raspberry Cheesecake No Churn Ice Cream
Serves 12
20 mins prep
10 mins cook
480 mins chill
30 mins total
This raspberry cheesecake no churn ice cream is easy to make, creamy, and packed with cheesecake flavor! It has ribbons of cheesecake, homemade raspberry sauce, and swirls of graham crumbs. This ice cream is rich, thick, creamy, and not too sweet. It's perfectly balanced and does not skimp on the cheesecake flavor at all! Super creamy and you don’t even need an ice cream maker. The perfect dessert for when you want cheesecake and ice cream.
Congratulations!
Save $4 cashback on Banza Cavatappi Pasta Made from Chickpeas (8 oz). Scan QR-code and claim coupon
Claim $4 coupon
Congratulations!
Save $4 cashback on Banza Cavatappi Pasta Made from Chickpeas (8 oz). Scan QR-code and claim coupon
In a medium saucepan, combine the raspberries, sugar, and cornstarch. Heat until the mixture comes to a simmer and thickens, about 3 minutes after it comes to a simmer.
½ cups raspberries, frozen or fresh⅕ cup granulated sugar¼ teaspoons corn starchStrain the raspberry sauce through a mesh sieve and let cool to room temperature.
Crush the graham crackers into crumbs with a food processor, blender. Or crush the crackers in a sealed bag by smashing with a rolling pin.
1 graham crackers, crushedAdd the brown sugar, salt, and melted butter into the cookie crumbs until evenly combined.
⅕ tablespoon packed brown sugar½ tablespoons melted butter⅕ teaspoon sea saltWhisk together cream cheese, vanilla paste or extract, and 4 tablespoons of sweetened condensed milk until smooth. Set aside.
1 ⅓ oz cream cheese, softened⅕ teaspoon pure vanilla extractIn a large bowl or stand mixer with a whisk attachment, whisk the cream and salt until medium-stiff peaks.
⅓ cups whipping creamAdd the rest of the condensed milk and half of the cream cheese mixture into the whipped cream and fold until evenly incorporated.
⅕ can sweetened condensed milkLine the loaf tin with parchment paper if you want to be able to lift it out when it’s frozen. Spread a third of the whipped cream mixture into the bottom of the loaf tin. Sprinkle a third of the graham crumbs on top. Scoop a third of the cream cheese mixture into the loaf tin using teaspoons. Drizzle a third of the raspberry sauce on top. Repeat another two times until everything is used up and the loaf tin is completely filled.
Using a butter knife inserted vertically all the way through the loaf pan, swirl the mixture generously to mix it all up.
Cover and freeze until completely frozen, about 5 hours (or overnight). Before serving, take out the ice cream and let it sit at room temperature for about 15 minutes so that it is easier to scoop.
