For this ice cream, the same simple base ingredients as in my Three-Ingredient No-Churn Vanilla Ice Cream are transformed into something truly indulgent with the addition of cream cheese, broken bits of graham cracker, and a thick saucy ribbon of raspberry. It’s the perfect ice cream for cheesecake lovers.
Makes 2 pints
1 In a food processor, combine the raspberries and sugar and process until pureed. Strain the mixture through a fine-mesh sieve set over a bowl to remove the seeds. Set aside.
2 Using a stand mixer fitted with the whisk attachment, or a handheld electric mixer, whip the cream cheese on medium-high speed until smooth.
3 Pour in the cream and whip until soft peaks form.
4 Reduce the speed a little and pour the cold condensed milk into the whipped cream. Return the mixer speed to high and whip until your mixture is thick and holds stiff peaks.
5 By hand, fold in the crushed cookies and ripple in the raspberry puree so there are distinct swirls of raspberry throughout the ice cream.
6 Transfer the ice cream to a large resealable container, cover, and freeze for at least 5 hours or overnight before eating. Store the ice cream in the freezer for up to 6 weeks.