No Churn White Chocolate Raspberry Cheesecake Ice Cream
Author: Garnish and Glaze
2/3cup5 ounces gently mashed raspberries
1/214 ounce can sweetened condensed milk
2/3cup4 ounces white chocolate chips
18 ounce block cream cheese, room temperature
1 1/2cupheavy whipping cream
1/2cupgraham cracker pieces
1/3cup2 ounces chopped white chocolate
Place raspberries and sugar in a small sauce pan and cook over medium heat until broken down and sugar is dissolved. Remove from heat and let cool to room temperature.
In a microwave safe bowl, combine sweetened condensed milk and the 2/3 cup white chocolate chips. Heat in 30 second increments, stirring in between, until smooth. Let cool for about 8 minutes.
Meanwhile, beat heavy whipping cream until stiff peaks form. Move cream to another bowl if using a stand mixer.
In a new bowl (or the bowl of the stand mixer... no need to wash it!) beat the room temperature cream cheese (This can't be cold! Soften in the microwave if needed.) and vanilla. Add the melted white chocolate/condensed milk mixture and beat until smooth. Fold in the whipped cream.
Place half of the mixture in the bottom of a loaf pan. Drizzle on half the sweetened raspberries, graham crackers, and chopped chocolate. Add the remaining ice cream mix to the pan and then top it off with the ramaining raspberries, graham crackers, and white chocolate. Cover with plastic wrap and freeze up to 8 hours or overnight.
No Churn White Chocolate Raspberry Cheesecake Ice Cream https://www.garnishandglaze.com/no-churn-white-chocolate-raspberry-cheesecake-ice-cream/