Скачать или смотреть Homemade Cheescake Ice Cream🍓🍦 No fancy machine needed!

Ingredients:
• 1 pint (473ml) heavy cream @wholefoods
• 8oz cream cheese (softened)
• 10oz My homemade caramel sauce or condensed milk
• 1/4 cup maple syrup (if you’re using condensed milk, avoid this step)

For the raspberry sauce:
• 1 cup fresh raspberries
• 2 tbsp maple syrup
• 1 tsp lemon juice

For layering:
• Crushed graham crackers, as many as you want

For my homemade caramel sauce:
• 1 can (13.5oz) coconut cream @wholefoods
• 2 tbsp unsalted butter @vitalfarms
• 1/4 cup coconut sugar
• 3 tbsp maple syrup
• 1 tsp vanilla extract
• a pinch of salt

Instructions:
Caramel Sauce (ideally make a day before or at least 4 hours ahead to achieve a thick consistency)
1. In a saucepan over medium heat, melt the coconut cream and butter, add the coconut sugar and maple syrup, stirring continuously until combined. Let it simmer for a few minutes (3-5minutes) stirring occasionally until it thickens.
2. Remove from heat, and stir in the vanilla extract and sea salt. Let it cool slightly before using. It will continue to thicken as it cools.

For the raspberry sauce:
1. In a small saucepan over medium heat, add raspberries, maple syrup, lemon juice. Stir and cook for 5-7 minutes until thickened. Mash berries slightly, then let it cool for a few minutes.

Now for the ice cream:
1. In a mixing bowl, whip the cold heavy cream with a hand mixer until soft peaks form. Set aside.
2. In another bowl, beat softened cream cheese until smooth, add the caramel sauce and maple syrup. Or just condensed milk with cream cheese if that’s what you’re doing. Mix until fully combined and creamy.
3. Gently fold the whipped cream with the cream cheese mixture until smooth and fluffy.
4. In a loaf pan or freeze-safe container, layer the cheesecake ice cream base, top with raspberry sauce and crushed graham crackers. Swirl lightly. Repeat the process.
5. Cover and freeze for at least 6 hours or until fully set!