RASPBERRY CHEESECAKE NO CHURN ICE CREAM
This cheesecake no churn ice cream is made with only a few ingredients and no tools (except a stand/hand mixer). You make it once, you'll make it over and over again !
Gelato, Ice cream, Raspberries, Robiola
(I've used these cookies)
Fresh raspberries (or a few tablespoons of raspberry jam)
In a bowl, whip the
heavy cream using a hand mixer or a stand mixer, until stiff peaks occur (DO NOT overwhip otherwise you will obtain butter + buttermilk).
In another bowl, stir vanilla and robiola cheese into the sweetened condensed milk.
Gently add a couple of tablespoons of whipped cream and stir.
Now slowly incorporate the condensed milk mixture into the whipped cream.
Add raspberries or raspberry jam, and cookies (roughly crush them with your hands), mix.
Pour into a rectangular container (a loaf pan is ok).
Freeze until firm.
It shouldn't be too hard, but it depends on your freezer temperature. If it's too firm, before serving let it sit at room temperature for 10 minutes (it depends on your house's temperature).
© Healthy Little Cravings