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Hey there! I’m Mandy from Mandy’s Recipe Box and I am super excited to be here while Alyssa is off snuggling (no doubt) her new baby girl! I have know Alyssa for a while through blogging and finally got to meet here (we were roomies) in February at the Build Your Blog Conference in SLC. She is just as cute as can be and even sweeter! Alyssa filled in for me when I had my baby boy last year so I am thrilled to return the favor. I’m a huge fan of The Recipe Critic. Umm have you seen her Cookie Dough Brownies or Copycat Chick-fil-a Sandwich? Yum. I have such a yummy treat that’s perfect for summer and new moms… Raspberry Cheesecake Ice Cream!

Raspberry Cheesecake Ice Cream with a scoop being removed.

This ice cream recipe is perfect in that it doesn’t use a machine. Not everyone owns an ice cream maker so this is one that everyone can make. It’s so easy, too. Only 5 ingredients and some overnight freezing until delicious happiness. I love the bits of graham crackers and raspberries through out it all. I hope you like it!

Raspberry Cheesecake Ice Cream with an ice cream scoop.

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Raspberry Cheesecake Ice Cream

By: Alyssa Rivers
A delicious raspberry cheesecake ice cream and no ice cream maker is required!
Prep Time: 20 minutes
freeze time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 8 Servings

Ingredients 

  • 8 ounces cream cheese, softened
  • 1 (14-ounce) can sweetened condensed milk
  • ⅓ cup heavy whipping cream
  • 1 (21-ounce) can raspberry pie filling
  • 3 whole graham crackers, crushed

Instructions 

  • In a large bowl, beat 8 ounces cream cheese, until smooth with a hand mixer. Add 1 (14-ounce) can sweetened condensed milk and ⅓ cup heavy whipping cream and beat until combined.
  • Stir in 1 (21-ounce) can raspberry pie filling and 3 whole graham crackers,.
  • Pour into a freezer-safe airtight container and freeze for at least 8 hours or overnight until firm before serving.

Nutrition

Calories: 411kcalCarbohydrates: 55gProtein: 6gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 57mgSodium: 207mgPotassium: 240mgFiber: 1gSugar: 45gVitamin A: 659IUVitamin C: 17mgCalcium: 197mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

Read More About Me

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12 Comments

    1. It makes about 1 to 2 quarts. You can always double the recipe if needed. Hope that helps and you can enjoy your ice cream soon! XOXO

      Reply

  7. So glad no ice cream maker is required! This looks amazing, love the flavour combo 🙂

    Reply

  8. This looks amazing! May I ask what exactly you mean by heavy cream? And since I don’t live in the U.S. And may not have access to it (didn’t check yet though!), is there a replacement for it? Thanks!

    Reply

  9. That ice cream is GORG! Almost too pretty to eat…but only almost. Cheesecake is my fav, and I love how easy this is! Pinned!

    Reply

  10. Hi Mandy. I don’t believe I’ve ever seen raspberry pie filling in our stores so was wondering if I could successfully substitute sweetened frozen raspberries? Would they have to be drained, do you think? Would love to try this recipe but am needing a bit of a Plan B. Thanks!

    Reply