Homemade No-Churn Berry Cheesecake Ice Cream
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Homemade No-Churn Berry Cheesecake Ice Cream
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You've just got to try this no-churn Berry Cheesecake Ice cream! So creamy and delicious with fresh berries!
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Ingredients
- 11 fluid ounces all-purpose cream - or whipping cream
- 9 ounces cream cheese
- 14 fluid ounces (1 can) sweetened condensed milk
- 1 juiced lemon
- 1 cup Graham crackers - or butter biscuits - coarsely crushed
- 1 cup small strawberries
- 1 cup blueberries
- 1 cup raspberries
- 1 cup blackberries
- red currant (optional)
Instructions
- In a bowl using a mixer, whip cream at high speed until stiff. Set aside
- In a separate bowl, whip together the cream cheese, condensed milk, and lemon juice until it becomes light and smooth.
- Fold in the whipped cream into the cream cheese mixture until well combined.
- Pour a third of the mixture into a freezer-safe container. Add some crushed biscuits and some of the assorted berries. Repeat layering until all the mixture, biscuits and berries are used.
- Cover the container with the lid or aluminum foil and place in the freezer for a least 6 hours. Bring it out of the freezer and at room temperature 30 minutes before serving.
Nutrition Information
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Calories
247kcal
(12%)
Carbohydrates
23g
(8%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Cholesterol
54mg
(18%)
Sodium
129mg
(5%)
Potassium
189mg
(5%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
605IU
(12%)
Vitamin C
11.6mg
(13%)
Calcium
113mg
(11%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Calories | 247kcal | 12% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 54mg | 18% |
| Sodium | 129mg | 5% |
| Potassium | 189mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 605IU | 12% |
| Vitamin C | 11.6mg | 13% |
| Calcium | 113mg | 11% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
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