Ready in: 6 hours (plus chilling time) · Serves: 6-8 · Technique: Freezing · Storage: Up to 2 weeks in an airtight container.
Quick Answer
To make Raspberry Cheesecake Ice Cream, blend a creamy cheesecake base with a tangy raspberry swirl, freeze, and enjoy.
As I sit in my cozy New York City kitchen, with the golden leaves of autumn swirling outside, I can't help but think about the upcoming festivities. From Thanksgiving gatherings to Christmas celebrations, there's something special about creating a dessert that brings joy and nostalgia. Today, I'm excited to share a delightful recipe for Raspberry Cheesecake Ice Cream that is both creamy and indulgent, perfect for those chilly fall evenings or festive holiday parties.
A Cozy Holiday Treat
Why You'll Love This Recipe
- Indulgent cheesecake flavor combined with the freshness of raspberries, perfect for any occasion.
- Creamy texture that melts in your mouth and satisfies your sweet cravings.
- Simple and easy step-by-step instructions that anyone can follow.
- Perfect for holiday celebrations and gatherings, delighting friends and family.
- Customizable by adding your favorite mix-ins for a unique twist.
Ingredients
Gather the following ingredients to create a delicious Raspberry Cheesecake Ice Cream.
For the cheesecake base:
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 cup sweetened condensed milk
For the raspberry swirl:
- 1 cup fresh raspberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
How to Make Raspberry Cheesecake Ice Cream (Step-by-Step)
Follow these simple instructions to whip up your own delicious Raspberry Cheesecake Ice Cream.
Step 1: Prepare the Raspberry Swirl
In a medium saucepan over medium heat, combine the fresh raspberries, ¼ cup of granulated sugar, and lemon juice. Cook, stirring gently, until the raspberries break down and the mixture thickens, about 5-7 minutes. You'll love the fragrant aroma that fills your kitchen! Once ready, strain the mixture to remove the seeds and set it aside to cool.
Step 2: Make the Cheesecake Base
In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until it's smooth and creamy. Gradually add in ½ cup of granulated sugar and 1 teaspoon of vanilla extract. Whip in the heavy cream until the mixture is glossy and slightly thickened-it should hold soft peaks. Lastly, fold in the sweetened condensed milk until fully combined, creating a luscious cheesecake batter.
Step 3: Combine and Swirl
Pour about half of the cheesecake mixture into a freezer-safe container, then drizzle a few spoonfuls of the raspberry mixture on top. Using a knife or skewer, gently swirl to combine. Repeat the process with the remaining cheesecake mixture and raspberry swirl, creating beautiful ripples throughout the ice cream.
Step 4: Freeze
Cover the container tightly with a lid or plastic wrap, and freeze for at least 6 hours or overnight. The anticipation will be hard, but trust me, the wait will be well worth it!
Common Mistakes to Avoid
- Don't skip the straining step for the raspberry swirl-the seeds can be off-putting.
- Avoid overbeating the cream cheese, as this can incorporate too much air and lead to a light and fluffy texture, which isn't ideal for ice cream.
- Make sure to let the ice cream soften slightly at room temperature before serving; it helps scoop out the perfect bowl.
Tips and Tricks for Success
- Use full-fat cream cheese for a richer flavor and a creamier texture.
- Make sure your ingredients are at room temperature for easier blending and a smoother batter.
- For an extra crunch, fold in some crumbled graham crackers before freezing the ice cream for that authentic cheesecake texture.
Variations
- Substitute fresh raspberries with strawberries or blueberries for a different fruity flavor.
- Use a flavored extract, such as almond or lemon, instead of vanilla for a unique twist.
- Incorporate a swirl of chocolate fudge or caramel sauce along with the raspberry for a decadent treat.
How to Serve
- Serve in bowls with a drizzle of chocolate or raspberry sauce on top.
- Add fresh raspberries and whipped cream for garnish.
- Pair with a warm graham cracker crust for a delicious contrast.
Make Ahead and Storage
- Make Ahead: Prepare the raspberry swirl and cheesecake base a day in advance for easier assembly.
- Storage: Transfer to an airtight container and store in the freezer for up to two weeks.
- Reheating: Not applicable for ice cream.
- Freezing: Ensure the ice cream is tightly covered to prevent freezer burn.
Recipe Notes / What I Learned
Through my testing, I found that the balance between the tangy raspberries and the creamy cheesecake base is truly delightful. This ice cream is now a staple in my holiday dessert lineup, and it's always a hit among friends and family.
Yield and Serving Size
Yield: 1 quart · Serving Size: ½ cup
Nutrition Snapshot
Estimated Nutrition Per Serving: ~250 calories · 4g protein · 30g carbs · 14g fat
Recipe by:
Creamy Raspberry Cheesecake Ice Cream
Ingredients
Equipment
Method
- In a medium saucepan over medium heat, combine fresh raspberries, ¼ cup of granulated sugar, and lemon juice. Cook until thickened, about 5-7 minutes. Strain and set aside to cool.
- In a large bowl, beat softened cream cheese until smooth. Gradually add ½ cup granulated sugar and 1 teaspoon vanilla extract. Whip in heavy cream until glossy and slightly thickened. Fold in sweetened condensed milk.
- Pour half of the cheesecake mixture into a freezer-safe container, drizzle with raspberry mixture, and swirl. Repeat with remaining mixtures.
- Cover tightly and freeze for at least 6 hours or overnight.
Notes
FAQs
1. Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries. Just be sure to thaw and drain them before cooking to avoid excess moisture in the raspberry swirl.
2. How long does the Raspberry Cheesecake Ice Cream last in the freezer?
The ice cream can be stored in an airtight container in the freezer for up to two weeks, though it tastes best within the first week.
3. Can I make this ice cream without an ice cream maker?
Absolutely! This recipe is designed to be made without an ice cream maker. Just follow the freezing instructions and stir every hour for the first few hours to achieve a smoother texture.
4. Is there a way to make this recipe lower in sugar?
You can reduce the amount of granulated sugar in the cheesecake base and raspberry swirl. However, keep in mind that sugar also affects texture, so the end result may differ slightly.
5. What should I serve with Raspberry Cheesecake Ice Cream?
This ice cream pairs wonderfully with a drizzle of chocolate sauce, fresh berries, or crumbled graham crackers for an extra touch of cheesecake flavor.
