No Churn Raspberry Cream Cheese Ice Cream
This easy no churn raspberry cream cheese ice cream can be made at home anytime. It is creamy, sweet and full of raspberry flavor. And the best part is that you don’t need an ice cream maker. Just a few natural ingredients and you can make this homemade ice cream recipe yourself.
Here is the list of ingredients you will need:
- 2 cups of fresh raspberries
- 8 oz of cream cheese, softened
- 2 cups of heavy cream
- 14 oz of sweetened condensed milk
- 1 tablespoon of pure vanilla extract
How to Make Raspberry Cream Cheese Ice Cream at Home
To prepare the raspberry puree, wash the raspberries. Place them in a blender or food processor and blend until smooth. If you prefer a seedless puree, strain the mixture through a fine mesh sieve.
In a large mixing bowl, beat the softened cream cheese until light and fluffy. Slowly and little by little, add the sweetened condensed milk, continuing to beat until the mixture is smooth and mixed well. Stir in the vanilla extract, mix until combined.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, incorporate fully but be careful not to deflate the whipped cream.
Once the base is ready, carefully fold in the raspberry puree, allowing the vibrant color and flavor to swirl through the mixture.
Transfer the mixture into a loaf pan or a freezer-safe container, spreading it out evenly. Cover with plastic wrap or an airtight lid and freeze for at least 6 hours, or until firm.
Freezing and Serving Tips
Freeze the ice cream mixture for at least 4 to 6 hours. This time allows the ice cream to set properly without becoming too hard. If you prefer a softer ice cream, then check the ice cream at the 4-hour mark. If it’s not quite firm enough, let it continue to freeze.
Serve this ice cream in a bowl or cone. You can top is with crushed graham crackers for a raspberry cheesecake ice cream. You can add extra raspberry flavor with added fresh raspberries or sweet raspberry sauce. Either way you choose to serve it, we hope you enjoy it!
Homemade Raspberry Ice Cream
This easy no churn raspberry cream cheese ice cream can be made at home anytime. It is creamy, sweet and full of raspberry flavor. And the best part is that you don't need an ice cream maker.
Ingredients
- 2 cups of fresh raspberries
- 8 oz of cream cheese, softened
- 2 cups of heavy cream
- 14 oz of sweetened condensed milk
- 1 tablespoon of pure vanilla extract
Instructions
- To prepare the raspberry puree, wash the raspberries. Place them in a blender or food processor and blend until smooth. If you prefer a seedless puree, strain the mixture through a fine mesh sieve.
- In a large mixing bowl, beat the softened cream cheese until light and fluffy. Slowly and little by little, add the sweetened condensed milk, continuing to beat until the mixture is smooth and mixed well. Stir in the vanilla extract, mix until combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, incorporate fully but be careful not to deflate the whipped cream.
- Once the base is ready, carefully fold in the raspberry puree, allowing the vibrant color and flavor to swirl through the mixture.
- Transfer the mixture into a loaf pan or a freezer-safe container, spreading it out evenly. Cover with plastic wrap or an airtight lid and freeze for at least 6 hours, or until firm.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving:Calories: 358Total Fat: 25gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 79mgSodium: 127mgCarbohydrates: 29gFiber: 1gSugar: 27gProtein: 6g
Calories are estimated and may vary.
You may also love our Eggless Chocolate Mousse Recipe, it simply irresistible and easy to make. If you are on Newsbreak, make sure to follow us @thymeofseason.
