No Churn Cranberry Swirl Cream Cheese Ice Cream
An easy no churn recipe for smooth and creamy vanilla cream cheese ice cream, swirled with homemade cranberry sauce.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Electric Mixer (Stand or Hand-Held)
Ingredients
- 1 ¼ cups leftover cranberry sauce
- 1 can (14 oz) sweetened condensed milk
- 4 oz block cream cheese, softened to room temperature
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 tsp vanilla extract
- 2 cups cold heavy whipping cream
Instructions
- Make the cranberry raspberry sauce and thoroughly chill it before adding it to the ice cream.
- In a bowl, use an electric mixer to beat the sweetened condensed milk, cream cheese, salt and vanilla extract until smooth.
- Add the cold heavy whipping cream and beat on medium speed for several minutes until soft, thick peaks form.
- Spread half the ice cream mixture into a freezer safe lidded container with a 2-quart capacity. Dollop with half the chilled cranberry sauce and swirl it in. Repeat with the rest of the ice cream and cranberry sauce.
- Freeze for at least 8 hours, or overnight, until firm enough to scoop.
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