3 Berry Cheesecake Ice Cream {No Churn}
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3 Berry Cheesecake Ice Cream {No Churn}

Delicious strawberries, raspberries and blueberries swirled into a creamy, decadent cheesecake ice cream, No ice cream maker necessary.
Prep Time20 mins
Author: Kim Lange

Ingredients

Cheesecake Ice Cream

  • 2 cups heavy whipping cream
  • 1 can sweetened condensed milk 14oz
  • 7 oz cream cheese room temperature
  • 2 teaspoons vanilla

Blueberry Swirl

  • 1 cup fresh blueberries
  • 1 1/2 tablespoons sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons cornstarch

Strawberry-Raspberry Swirl

  • 1/2 cup strawberries
  • 1/2 cup raspberries
  • 1 1/2 tablespoons sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons cornstarch

Optional

  • 10 Oreo Vanilla Cookies broken into bits

Instructions

  • Blueberry Swirl: Combine and mix blueberries, sugar, cornstarch and lemon juice in a medium sized microwaveable bowl and microwave until berry mixture boils and thickens (3-5 minutes). Gently squish some of your berries to release more juices, and place in the fridge to chill.
  • Strawberry-Raspberry Swirl: Combine and mix strawberries, raspberries, sugar, cornstarch and lemon juice in a medium sized microwaveable bowl and microwave until berry mixture boils and thickens (3-5 minutes). Gently squish some of your berries to release more juices, and place in the fridge to chill..

Cheesecake Ice Cream

  • In a large bowl, using a mixer, beat your cream cheese until smooth. On low speed, add in condensed milk and vanilla, set aside.
  • In another bowl, beat heavy cream until stiff peaks form.
  • Add in the cream cheese mixture to the heavy cream and whisk together until well incorporated.
  • Spoon about half of your whipped cream mixture into a standard sized loaf pan.
  • Remove the chilled berry sauces from the fridge and spoon each half of them over the whipped cream mixture in the loaf pan and sprinkle half of the Oreo cookies bits on top.
  • Cover with your remaining whipped cream mixture, and top with both remaining berry mixture.
  • Use a butter knife to drag/swirl your blueberry and strawberry-raspberry mixture into your cream mixture top with other half of Oreo cookies bits.
  • Cover pan tightly with aluminum foil, and stick it in the freezer for about 6 hours.