A great way to make ice cream without the churn.
Ingredients
- 1/3 Cup (About 3 full sized crackers) Graham Cracker Crumbs
- 2 Tbsp Butter, Melted
- 1 Tbsp Brown Sugar
- 8 oz Cream Cheese, Softened
- 14 oz Sweetened Condensed Milk
- 1/2 tsp. Vanilla Extract
- 1 1/2 Cup Heavy Cream
- 10 oz Raspberry Pie Filling (about half a can, you can use more or less to your taste)
Instructions
Combine graham cracker crumbs, melted butter, and brown sugar in a small bowl.Mix together condensed milk, vanilla extract, and cream cheese until all lumps are gone.In a new bowl, whip heavy cream to stiff peaks.Add condensed milk mixture to cream, mix until blended.In a 9 x 5 pan, spread half of the ice cream mixture, sprinkle with 1/2 graham cracker mix, and add half the pie filling in dollops. Swirl mixture with a knife, then repeat with an additional layer, swirling to mix ingredients. Cover and freeze 6 hours.
Details
Prep time: Cook time: Total time: Yield: 6-8 Servingshttps://thesundaysuppersisters.blogspot.com/
Happy National Ice Cream Day:
Okay, guys, this one is good... really really good. My favorite part is the graham cracker crumble, but honestly, I love it all.
If you don't have an ice cream maker or forgot to throw your drum in the freezer 1-2 days ahead of time, have no fear, this recipe will get you delicious ice cream in 4-6 hours.
The trick is, let it freeze, don't dig in until that baby is solid. Here is a picture of what I used to make this recipe. I only use about half the can of raspberry pie filling, a little bit goes a long way. The filling has the seeds, and I found if you use the whole can, it can overpower everything and you are chewing on seeds.
A trick I use is to throw the mixing bowl for the cream, and the pan I am going to pour the ice cream into right into the freezer for some pre-freezing, it makes things go faster.
