Description
Raspberry Cheesecake Ice Cream captures the nostalgic flavor of summer with tangy cream cheese, bright raspberry swirls, and graham cracker crunch. This no-churn recipe is easy to make and delivers the dreamy richness of cheesecake in frozen form—perfect for cones, bowls, or straight from the container.
Ingredients
Scale
Raspberry Swirl
- 1 1/2 cups fresh or frozen raspberries
- 1/4 cup sugar
- 1 tbsp lemon juice
Ice Cream Base
- 8 oz cream cheese, softened
- 3/4 cup sugar
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 tsp vanilla extract
- Pinch of salt
Mix-ins
- 1/2 cup crushed graham crackers
Instructions
- Make the raspberry swirl: In a saucepan, combine raspberries, sugar, and lemon juice. Simmer over low heat for about 10 minutes until thick and jammy. Let cool completely.
- Prepare the base: In a mixing bowl, beat cream cheese until smooth. Add sugar, then mix in heavy cream, milk, vanilla, and salt. Beat until thick, smooth, and pourable.
- Assemble: In a loaf pan or container, pour in half the base. Add spoonfuls of raspberry sauce and crushed graham crackers. Repeat layers, then swirl with a butter knife.
- Freeze: Cover and freeze for at least 6 hours or overnight. Let sit at room temperature 5–10 minutes before scooping.
Notes
- Let raspberry sauce cool completely before layering.
- Use full-fat cream cheese and chilled cream for best results.
- Don’t over-swirl to keep distinct fruit ribbons.
- A metal loaf pan freezes ice cream faster.
- Press parchment or wax paper on the surface to prevent ice crystals.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 260
- Sugar: 20g
- Sodium: 105mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: raspberry cheesecake ice cream, no-churn dessert, homemade ice cream, summer treat, fruity cheesecake frozen dessert