blueberry cheesecake raspberry swirl no-churn ice cream

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

• 
  Step 1
  Place the 2-quart dish in the freezer while preparing the ice cream.
• 
  Step 2
  Gather the ingredients.
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  Step 3
  Puree the raspberry spread for 20-30 seconds. It should be smooth. Set aside.
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  Step 4
  Chop the frozen cheesecake into bite-size chunks. Put the chunks in a bowl and return to the freezer.
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  Step 5
  In a medium bowl, mix together the condensed milk and vanilla.
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  Step 6
  In a large bowl, beat the heavy whipping cream, on medium speed, for about 2 minutes or until stiff peaks form.
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  Step 7
  Fold 1 cup of whipped cream into the condensed milk to thin it out.
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  Step 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).
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  Step 9
  Mix the cheesecake chunks, chopped blueberries, and 3 tablespoons of sprinkles into the condensed milk mixture until they are well combined.
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  Step 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).
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  Step 11
  Ladle half of the ice cream mixture into the chilled dish.
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  Step 12
  With a piping bag (or a resealable plastic bag), pipe the raspberry puree in a zigzag motion.
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  Step 13
  Ladle the second half of the ice cream mixture over the raspberry puree.
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  Step 14
  Pipe more raspberry puree over the top layer in a zigzag motion (there will be puree leftover).
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  Step 15
  Take a butter knife and run it back and forth to create a swirl effect.
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  Step 16
  Top the ice cream with the remaining tablespoon of sprinkles.
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  Step 17
  Cover the dish with aluminum foil. Chill in the freezer for at least 4 hours.
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  Step 18
  Scoop and enjoy!
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