NO-CHURN RASPBERRY ICE CREAM

 

When I think of summer I think of ice cream.....

No-Churn Raspberry Ice Cream is creamy, rich perfection. It's the yummy homemade

ice cream  made with heavy cream, cream cheese, sweetened  condensed milk,  

vanilla and raspberries

 Easy ice cream to make you feel like it's Summer on a cold February day!

In a sauce pan tumble in about 1 pint of fresh raspberries.

Over a low heat cook the raspberries down till they are a bit mushy.

From your pantry grab a jar of your favorite raspberry preserves.

Dollop in about 1/4 cup of the preserves into the raspberries.

Give the pot a stir and pull off the heat to completely cool down.

You could pop this into your freezer to totally cool it up fast.

For a little tasty crunch smash up a bunch of cookies. 

I used ginger cookies but you could go with...

Butter Cookies

Chocolate Cookies

Lemon Cookies

In a bowl drop in a half block of cream cheese.

Pour in one can of sweetened condensed milk to the bowl.

Yes, have a lick :)

Give the bowl a good mix.

Add in a teaspoon of vanilla mix and then set the bowl aside.

In a small bowl add in 2 cups of heavy cream and whip to stiff peaks.

Perfect!

Slowly add in the cream to the bowl of condensed milk a bit 

at a time. Fold together gently until well mixed.

Perfect!

Grab an 8x8 inch dish to start layering the ice cream :)

Layer half of the ice cream into the pan.

Drop in half of the cooled raspberries on top of the ice cream

With a fork spread the raspberries around.

Little sprinkle with the cookies over the top :)

Another layer of the ice cream.

More raspberries please.

Spread with a fork again.

Top with some more of the cookies.

Cover the Raspberry Ice Cream with plastic wrap and freeze

for 4 hours before serving.

 Dessert prep for my friends :)

Just scoop and...

Sever with a raspberry garnish on top.

So Creamy, Rich and Delicious :)

Have a bite of Summer in February!

Enjoy!