American•indulgent
Homemade No-Churn Berry Cheesecake Ice Cream
You've just got to try this no-churn Berry Cheesecake Ice cream! So creamy and delicious with fresh berries!
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
16
- 11 fluid ounces all-purpose cream (- or whipping cream)
- 9 oz cream cheese
- 14 fluid ounces (1 can) sweetened condensed milk
- 1 juiced lemon
- 1 cup graham crackers (- or butter biscuits - coarsely crushed)
- 1 cup small strawberries
- 1 cup blueberries
- 1 cup raspberries
- 1 cup blackberries
- red currant ((optional))
Instructions
- 1
In a bowl using a mixer, whip cream at high speed until stiff. Set aside
- 2
In a separate bowl, whip together the cream cheese, condensed milk, and lemon juice until it becomes light and smooth.
- 3
Fold in the whipped cream into the cream cheese mixture until well combined.
- 4
Pour a third of the mixture into a freezer-safe container. Add some crushed biscuits and some of the assorted berries. Repeat layering until all the mixture, biscuits and berries are used.
- 5
Cover the container with the lid or aluminum foil and place in the freezer for a least 6 hours. Bring it out of the freezer and at room temperature 30 minutes before serving.