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a hand holding up a waffle cone filled with scoops of no churn blackberry cheesecake ice cream
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4 from 1 vote

No Churn Blackberry Cheesecake Ice Cream

No churn blackberry cheesecake ice cream is a dreamy, summery treat. Bursting with ribbons of sweet berry cheesecake, this homemade frozen dessert tastes just as good as any you'd get going out.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Dessert, Ice Cream
Cuisine: American
Servings: 6
Calories: 513kcal
Author: Meaghan - The Quicker Kitchen

Ingredients

  • 15 oz fresh, ripe blackberries
  • 1 8 oz block cream cheese softened
  • 1/4 tsp vanilla extract
  • 1 pint heavy cream
  • 1 14 oz can sweetened condensed milk
  • 1 10" pre-made graham cracker pie crust

Instructions

  • Add the blackberries to a skillet set over medium heat. Allow them to cook, stirring occasionally, until the blackberries start to break down- about 5 minutes.
  • Add the cream cheese and vanilla extract to the pan, and stir until smooth and evenly incorporated.
  • Remove the skillet from the heat and set aside, allowing the mixture to completely cool.
  • Chill a large metal mixing bowl in the fridge for 30 minutes, then add the cream to the chilled bowl. Using a hand mixer, whip the cream until fluffy and stiff peaks have formed- DO NOT over mix.
  • Add the heavy cream to the mixing bowl, and stir until evenly incorporated.
  • Add the berry mixture to the bowl, and stir again until evenly incorporated.
  • Break up the graham cracker crust into small pieces, reserve a tablespoon or two. Stir the rest of the crust pieces into the ice cream mixture, leaving chunks behind is ok.
  • Transfer the ice cream mixture to a 9x5" metal loaf pan. Spread it out into an even layer with a spatula.
  • Freeze the ice cream for at least 6 hours, but up to overnight.

Notes

  • Don't have blackberries? Substitute raspberries instead.
  • Make sure you don't over mix the whipped cream.
  • Be sure to cool the berry cream cheese mixture COMPLETELY before folding it into the cream, otherwise it will melt the cream causing it to collapse and you'll be left with a soupy mess that won't freeze into soft serve ice cream.
  • You can't substitute store bought whipped cream for the homemade version that makes the base of this no churn ice cream. Trust me, the two are totally different and it just won't work.
  • It's ok to leave chunks of graham cracker crust in the ice cream mixture.

Nutrition

Calories: 513kcal | Carbohydrates: 45g | Protein: 8g | Fat: 35g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 112mg | Sodium: 107mg | Potassium: 436mg | Fiber: 4g | Sugar: 42g | Vitamin A: 1490IU | Vitamin C: 17mg | Calcium: 261mg | Iron: 1mg