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blueberry cheesecake raspberry swirl no-churn ice cream

★★★★★ 1
Kitchen Crew
By Kitchen Crew

No churn ice cream is the best. It has all the flavor and glory of making homemade ice cream, without the need for an ice cream maker. The 4th of July is the perfect opportunity to create this cool, creamy, and delicious treat. We've added chunks of cheesecake (with bits of its graham cracker crust), fresh blueberries, patriotic colored sprinkles, and a gorgeous raspberry swirl. It's divine.

★★★★★ 1
prep time 25 Min
cook time 4 Hr
method No-Cook or Other

Ingredients For blueberry cheesecake raspberry swirl no-churn ice cream

  • 1 c
  • 1 c
    seedless raspberry spread (like Polaner)
  • 4 Tbsp
    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 c
    heavy whipping cream
  • 1 tsp
  • 2-quart dish (like a casserole dish, large loaf pan, or 8x8 pan)
  • Aluminum foil

How To Make blueberry cheesecake raspberry swirl no-churn ice cream

  • 2-quart dish to put in the freezer.
    Place the 2-quart dish in the freezer while preparing the ice cream.
  • Gathering no-churn ice cream ingredients.
    Gather the ingredients.
  • Pouring raspberry puree into the mini food chopper.
    Puree the raspberry spread for 20-30 seconds. It should be smooth. Set aside.
  • Slicing the frozen cheesecake into chunks.
    Chop the frozen cheesecake into bite-size chunks. Put the chunks in a bowl and return to the freezer.
  • Pouring vanilla extract into a bowl with condensed milk.
    In a medium bowl, mix together the condensed milk and vanilla.
  • Whipping heavy cream with a hand mixer.
    In a large bowl, beat the heavy whipping cream, on medium speed, for about 2 minutes or until stiff peaks form.
  • Folding some whipped cream into the condensed milk.
    Fold 1 cup of whipped cream into the condensed milk to thin it out.
  • Pulsing blueberries in a food processor.
    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).
  • Cheesecake chunks, sprinkles, and blueberry added to the condensed milk.
    Mix the cheesecake chunks, chopped blueberries, and 3 tablespoons of sprinkles into the condensed milk mixture until they are well combined.
  • Folding condensed milk mixture into whipped cream.
    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).
  • Ladling part of the mixture into the dish.
    Ladle half of the ice cream mixture into the chilled dish.
  • Piping some of the raspberry spread into the cream mixture.
    With a piping bag (or a resealable plastic bag), pipe the raspberry puree in a zigzag motion.
  • Ladling the rest of the cream mixture into the dish.
    Ladle the second half of the ice cream mixture over the raspberry puree.
  • Piping additional raspberry spread over the cream mixture.
    Pipe more raspberry puree over the top layer in a zigzag motion (there will be puree leftover).
  • Swirling the raspberry spread into the cream mixture.
    Take a butter knife and run it back and forth to create a swirl effect.
  • Adding additional sprinkles on top.
    Top the ice cream with the remaining tablespoon of sprinkles.
  • Covering the dish with aluminum foil.
    Cover the dish with aluminum foil. Chill in the freezer for at least 4 hours.
  • Blueberry cheesecake raspberry swirl no-churn ice cream from the freezer.
    Scoop and enjoy!