Blackberry Cheesecake No Churn Ice Cream
No Churn ice cream is easy to make - no ice cream maker needed. This blackberry cheese cake ice cream is the new favorite in our house.
Ingredients
- 12 oz fresh blackberries
- 1 teaspoon vanilla extract
- 8 oz cream cheese
- 16 oz heavy cream
- 14 oz sweetened condensed milk
- 1 9" premade graham cracker pie crust
Instructions
- Stir blackberries in a medium pan over low heat until berries start to break down.
- Stir in vanilla extract and cream cheese until cream cheese is melted and mostly incorporated with berries.
- Remove berry mixture from heat and let cool to room temperature.
- In a large, chilled bowl, beat heavy cream until soft peaks form.
- Mix sweetened condensed milk into heavy cream until fully incorporated.
- Add berry mixture into cream mixture and stir until fully incorporated.
- Gently stir in entire graham cracker crust - do not fully incorporate the crust - chunks are fine here.
- Pour ice cream mixture into a 9x5 loaf pan. Cover with plastic wrap and freeze for a minimum of 6 hours, preferably overnight.