SUMMER RASPBERRY CHEESECAKE ICE CREAM
INGREDIENTS
For the ice cream base:
2 cups heavy whipping cream
1 can (14 oz) sweetened condensed milk
8 oz cream cheese, softened
1 tsp vanilla extract
For the raspberry swirl:
1 1/2 cups fresh or frozen raspberries
2 tbsp granulated sugar
1 tsp lemon juice
Add-ins:
1 cup crushed graham crackers
Extra fresh raspberries for garnish (optional)
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INSTRUCTIONS
1. Make raspberry swirl:
In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Stir and mash as it cooks. Simmer for 5–6 minutes until slightly thickened. Strain to remove seeds and let it cool.
2. Prepare the cheesecake base:
In a large bowl, beat cream cheese until smooth. Add sweetened condensed milk and vanilla extract. Beat again until fully combined. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until smooth.
3. Assemble the ice cream:
Spoon half of the cheesecake mixture into a loaf pan. Add half of the raspberry sauce and swirl with a knife. Sprinkle half of the crushed graham crackers. Repeat with remaining cheesecake mix, raspberry swirl, and graham crackers. Swirl lightly again.
4. Freeze:
Cover tightly and freeze for at least 6 hours or overnight.
5. Serve:
Scoop and serve with fresh raspberries and extra crumbs on top.