Raspberry Cheesecake Ice Cream
A delicious raspberry cheesecake ice cream and no ice cream maker is required!
- 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
Beat the cream cheese until smooth. Add the sweetened condensed milk and heavy cream.
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.
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.