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Berry Cheesecake Ice Cream
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Homemade No-Churn Berry Cheesecake Ice Cream

You've just got to try this no-churn Berry Cheesecake Ice cream! So creamy and delicious with fresh berries!
Prep Time15 mins
Chilling Time6 hrs
Total Time15 mins
Course: Dessert
Cuisine: American
Keyword: berry cheesecake ice cream
Servings: 16 servings
Calories: 247kcal
Author: Bebs



  • 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.


Calories: 247kcal | Carbohydrates: 23g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 54mg | Sodium: 129mg | Potassium: 189mg | Fiber: 1g | Sugar: 18g | Vitamin A: 605IU | Vitamin C: 11.6mg | Calcium: 113mg | Iron: 0.5mg