Raspberry Cheesecake Ice Cream

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!

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
 
A delicious raspberry cheesecake ice cream and no ice cream maker is required!
Author:
Ingredients
  • 1 (8 oz.) package Cream Cheese, softened
  • 14 oz. can sweetened condensed milk
  • ⅓ cup heavy cream
  • 21 oz. can raspberry pie filling
  • 3 whole graham crackers, crushed
  • Directions
  • Beat the cream cheese until smooth. Add the sweetened condensed milk and heavy cream.
  • Beat again.
  • Stir in the pie filling and graham crackers until well combined.
  • Pour into a freezable container and freeze at least 8 hours or overnight until firm.
  • Serve.
Instructions
  1. Beat the cream cheese until smooth. Add the sweetened condensed milk and heavy cream.
  2. Beat again.
  3. Stir in the pie filling and graham crackers until well combined.
  4. Pour into a freezable container and freeze at least 8 hours or overnight until firm.
  5. Serve.

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