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Raspberry Cheesecake Ice Cream

A delicious raspberry cheesecake ice cream and no ice cream maker is required!
Prep Time20 minutes
freeze time8 hours
Total Time8 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: ice cream, ice cream recipe, raspberry cheesecake ice cream, raspberry cheesecake ice cream recipe
Servings: 8 Servings
Author: Alyssa Rivers

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: 411kcal | Carbohydrates: 55g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 57mg | Sodium: 207mg | Potassium: 240mg | Fiber: 1g | Sugar: 45g | Vitamin A: 659IU | Vitamin C: 17mg | Calcium: 197mg | Iron: 1mg

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