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!
Servings: 16 servings
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