Blueberry Cheesecake Raspberry Swirl No-Churn Ice Cream
Colorful and full of flavor, this blueberry cheesecake raspberry swirl ice cream will impress your guests. We've added chunks of cheesecake (with bits of its graham cracker crust), fresh blueberries, patriotic colored sprinkles, and a gorgeous raspberry swirl. With bits of red, white, and blue, you'll be hard-pressed to find a more beautiful (and yummy) Fourth of July dessert.
Serve this creamy ice cream in festive sugar cones. Or, add a scoop to a waffle bowl with a dollop of whipped cream, sprinkles, extra berries and a drizzle of leftover raspberry puree. It's divine!
Ingredients/What You'll Need
- 1 cup fresh blueberries
- 1 cup seedless raspberry spread (like Polaner)
- 4 tablespoons red, white, and blue sprinkles, separated
- 1 17 oz frozen cheesecake (like Sara Lee); you'll need 2 cups chopped (about half the cheesecake)
- 1 can sweetened condensed milk, 14 oz
- 2 cups heavy whipping cream
- 1 teaspoon vanilla
- A 2-quart dish (can use a casserole dish, large loaf pan, or 8x8 pan)
- Aluminum foil
How to Make No-Churn Ice Cream1. Place the 2-quart dish in the freezer while preparing the ice cream.
2. Gather the ingredients.
3. Puree the raspberry spread for 20-30 seconds. It should be smooth. Set aside.
4. Chop the frozen cheesecake into bite-size chunks. Put the chunks in a bowl and return to the freezer.
5. In a medium bowl, mix together the condensed milk and vanilla.
6. In a large bowl, beat the heavy whipping cream, on medium speed, for about 2 minutes or until stiff peaks form.
7. Fold 1 cup of whipped cream into the condensed milk to thin it out.
8. Chop the fresh blueberries in a food processor or a chopper. Pulse the blueberries 4 or 5 times until there are little bits of blueberry skin mixed with the liquid (do not fully puree).
9. Mix the cheesecake chunks, chopped blueberries, and 3 tablespoons of sprinkles into the condensed milk mixture until they are well combined.
10. Pour the condensed milk mixture into the bowl with the whipped cream. Fold until it’s well incorporated (make sure to fold and not stir; if stirred the cream will lose all of its air).
11. Ladle half of the ice cream mixture into the chilled dish.
12. With a piping bag (or a resealable plastic bag), pipe the raspberry puree in a zigzag motion.
13. Ladle the second half of the ice cream mixture over the raspberry puree.
14. Pipe more raspberry puree over the top layer in a zigzag motion (there will be puree leftover).
15. Take a butter knife and run it back and forth to create a swirl effect.
16. Top the ice cream with the remaining tablespoon of sprinkles.
17. Cover the dish with aluminum foil. Chill in the freezer for at least 4 hours.
18. Scoop and enjoy!