Desserts

Raspberry Cheesecake Ice Cream

by Alyssa RiversJune 19, 2014 · Updated November 1, 2020Jump to Recipe

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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.

 

 

Raspberry Cheesecake Ice Cream

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A delicious raspberry cheesecake ice cream and no ice cream maker is required!
Prep Time 20 minutes
Total Time 8 hours 20 minutes
Author Alyssa Rivers
Servings: 6 Servings
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Ingredients
  

  • 1 package Cream Cheese 8 oz., softened
  • 1 can sweetened condensed milk 14 oz.
  • 1/3 cup heavy cream
  • 1 can raspberry pie filling 21 oz.
  • 3 whole graham crackers crushed

Instructions
 

  • 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.

Nutrition

Serves: 6

Calories416kcal (21%)Carbohydrates43g (14%)Protein8g (16%)Fat24g (37%)Saturated Fat14g (70%)Cholesterol82mg (27%)Sodium256mg (11%)Potassium319mg (9%)Fiber1g (4%)Sugar39g (43%)Vitamin A876IU (18%)Vitamin C2mg (2%)Calcium238mg (24%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dessert
Cuisine American
Keyword ice cream, ice cream recipe, raspberry cheesecake ice cream
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

 

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  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

  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

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