- 8 ounces cream cheese softened
- 2 cups raspberries
- 2 teaspoons lemon zest
- 1/12 cups whipping cream
- 14 ounce Sweetened Condensed Milk
- 3 whole graham crackers coarsely chopped
In a large bowl beat the cream cheese with an electric mixer until fluffy about 30 seconds
Add the raspberries and lemon zest and beat until smooth
In another bowl with clean beaters whip the whipping cream until thick or until soft peaks form. Pour in the sweetened condensed milk and beat in.
Add the whipped cream mixture to the cream cheese and raspberry mixture and mix until well combined.
Pour the mixture into a freezer container or a loaf pan will work well. Cover tightly
Place in the freezer and freeze for about 8 hours or overnight.
Before serving remove from the freezer for 10 to 15 minutes to thaw slightly.
- Use cream cheese that is at room temperature. It will help with combining the other ingredients and will make for smoother ice cream.
- No need to puree the raspberries ahead of time. Add to the cream cheese and use the electric mixer to puree them.
- Every freezer will freeze the ice cream in a different amount of time. Check it periodically to see how frozen it is. About 6 hours for soft-serve ice cream or 8 hours overnight for completely frozen ice cream.
- The ice cream will last for about 2 weeks in a freezer.
Nutrition information is an estimate and may vary with the brands of ingredients used.
Calories: 261kcal | Carbohydrates: 32.4g | Protein: 5.8g | Fat: 12.7g | Saturated Fat: 7.5g | Cholesterol: 40mg | Sodium: 175mg | Potassium: 214mg | Fiber: 2.5g | Sugar: 25.2g | Calcium: 138mg | Iron: 1mg