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Recipe by:

Sara Crocker

Creamy Raspberry Cheesecake Ice Cream

A delightful ice cream that combines creamy cheesecake flavor with a tangy raspberry swirl, perfect for festive occasions.
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Prep Time 30 minutes
Total Time 6 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 8 oz. cream cheese, softened
  • ½ cup granulated sugar
  • 1 tsp. vanilla extract
  • 1 cup heavy cream
  • 1 cup sweetened condensed milk
  • 1 cup fresh raspberries
  • ¼ cup granulated sugar for raspberry swirl
  • 1 Tbsp. lemon juice

Equipment

  • Medium saucepan
  • Large bowl
  • Electric mixer
  • Freezer-safe container

Method
 

  1. 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.
  2. 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.
  3. Pour half of the cheesecake mixture into a freezer-safe container, drizzle with raspberry mixture, and swirl. Repeat with remaining mixtures.
  4. Cover tightly and freeze for at least 6 hours or overnight.

Notes

Ensure to let the ice cream soften slightly before scooping for best results.