Raspberry Cheesecake No-Churn Ice Cream

Indulge in the creamy goodness of homemade no-churn ice cream infused with the delightful flavors of raspberry cheesecake. This recipe combines the richness of cream cheese, the sweetness of raspberries, and the crunch of cake crumbs and graham crackers, reminiscent of a classic cheesecake with a beachy twist.

Ingredients:

• 2 cups heavy cream
• 1 can 14 ounces sweetened condensed milk
• 8 ounces cream cheese, softened
• 1 cup fresh raspberries
• 1/2 cup raspberry preserves
• 1 cup cake crumbs
• 1/2 cup graham cracker crumbs
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions:

Heavy cream should be beaten in a large bowl until stiff peaks form

Cream cheese should be beat in a different bowl until its smooth

Add the sweetened condensed milk and vanilla extract slowly to the cream cheese while mixing it all together

Add the whipped cream and mix it in with the cream cheese until its smooth

Add the fresh raspberries and raspberry preserves slowly

Cracker crumbs, cake crumbs, and powdered sugar should all be mixed together in a different bowl

In a loaf pan or other container, layer the ice cream mixture and the crumb mixture one on top of the other

For a marbled look, gently swirl with a knife

Put it in the freezer for at least 6 hours, or until it gets firm

Serve ice cream scoops with a beach sand crumb mixture sprinkle on top to make it more interesting and tasty