No Churn Raspberry Cheesecake Ice Cream

Step 1

Cook raspberries, sugar, and lemon juice over medium high heat.

Step 2

Bring to a boil, ensuring berries crush and release juice.

Step 3

Allow to boil until it starts to thicken.

Step 4

Remove from heat and allow to cool completely then chill in refrigerator for about 1 hour.

Step 5

In a large bowl, beat cream cheese until creamy and smooth.

Step 6

Add condensed milk and vanilla, whisking until smooth

Step 7

In another bowl, whip vanilla extract and heavy cream on high speed until soft peaks form.

Step 8

Fold cream cheese mixture into whipped cream mixture.

Step 9

Spread half of this mixture into a loaf pan.

Step 10

Spoon half of chilled raspberry sauce over the whipped mixture.

Step 11

Top with remaining cream mixture, spreading evenly.

Step 12

Spoon remaining raspberry sauce over the top.

Step 13

Using a knife, drag or swirl the raspberry mixture into the cream mixture.

Step 14

Cover with foil and freeze for 6 hours or until firm.