Description
A creamy and refreshing no-bake cheesecake ice cream with fresh raspberries. Perfect for summer.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 cup fresh raspberries
- 1/4 cup graham cracker crumbs
Instructions
- Whip the heavy cream until stiff peaks form.
- Beat cream cheese, sugar, and vanilla until smooth.
- Fold the whipped cream into the cream cheese mixture.
- Gently fold in raspberries and graham cracker crumbs.
- Spread in a loaf pan and freeze for 4 hours.
- Serve chilled.
Notes
- Use full-fat cream cheese for best texture.
- Adjust sugar to taste.
- Swap raspberries for other berries if preferred.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 22g
- Sodium: 120mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: raspberry cheesecake ice cream, no-bake dessert, summer treat