This Summer Raspberry Cheesecake Ice Cream is everything you love about a classic dessert in one frozen scoop! Creamy vanilla cheesecake base swirled with tangy raspberry sauce and studded with buttery chunks of graham cracker or cake. It’s no-churn, dreamy, and guaranteed to cool you down with delight.
Ingredients
2 cups heavy cream
1 can (14 oz) sweetened condensed milk
8 oz cream cheese, softened
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen raspberries
1/4 cup granulated sugar
1 teaspoon lemon juice
1 teaspoon cornstarch mixed with 1 tablespoon water
1 cup crushed graham crackers or pound cake chunks
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