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Raspberry Cheesecake Ice Cream
A delicious raspberry cheesecake ice cream and no ice cream maker is required!
Prep Time
20
minutes
mins
Freeze
8
hours
hrs
Total Time
8
hours
hrs
20
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
ice cream, ice cream recipe, raspberry cheesecake ice cream
Servings:
6
Servings
Author:
Alyssa Rivers
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
Calories:
416
kcal
|
Carbohydrates:
43
g
|
Protein:
8
g
|
Fat:
24
g
|
Saturated Fat:
14
g
|
Cholesterol:
82
mg
|
Sodium:
256
mg
|
Potassium:
319
mg
|
Fiber:
1
g
|
Sugar:
39
g
|
Vitamin A:
876
IU
|
Vitamin C:
2
mg
|
Calcium:
238
mg
|
Iron:
1
mg