Cheesecake Ice Cream (no-churn)

Extremely easy to make and gorgeous, this is the best summer frozen dessert ever! It's an egg-free, no-churn recipe so there's no need to make a custard in the stove or use an ice cream maker. You can add any berry you want or leave it plain, and it's a great project to make with kids. Simply mix, fill the popsicle molds, freeze and eat!

I believe this cheesecake ice cream today is among the best ones, perfect for a cheesecake fan and one of our favorite desserts because it's so ridiculously easy! If you like traditional cheesecake with a berry topping this is straight up your alley.

Ingredients

For the berries:

1 cup berries, fresh or frozen (I used blackberries)

2 tablespoons light brown sugar

2-3 tablespoons water

Or prepare the Basic Blueberry Sauce without the cornstarch, using any berry you want

For the cheesecake ice cream base:

8 oz cream cheese, at room temperature

⅔ cup cream

⅓ cup light brown sugar (white can also be used)

A few gratings of orange zest

¼ teaspoon vanilla

Pinch of sea salt