Raspberry Cheesecake Ice Cream

This raspberry cheesecake ice cream is rich, creamy and full of cheesecake flavor. The raspberry swirl is sweet and tangy and really pairs nicely with the tart flavor of the cream cheese. And let’s not forget that buttery graham cracker crumble! Because it’s such a thick base to begin with, it hardens up nicely in the machine and requires only a minimal amount of freezer time before it can be served. If you love raspberry cheesecake, this AMAZING homemade ice cream is a must-try!!

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Raspberry Cheesecake Ice Cream

You’re going to love this raspberry cheesecake ice cream! It’s sweet and tangy and swirled with raspberry sauce and and a buttery graham cracker crumble.

Ingredients:

  • 4 oz. original cream cheese, softened
  • 1/2 c. + 2 tbsp. granulated sugar
  • 2 tbsp. corn syrup
  • 1 c. whole milk
  • 1 1/2 c. heavy cream, divided
  • 1/2 tsp. kosher sea salt
  • 1 egg + 3 yolks
  • 2 tsp. vanilla bean paste or vanilla extract
  • 1/2 tsp. lemon zest

For the raspberry sauce:

  • 1/3 c. granulated sugar
  • juice of 1 lemon
  • 1/4 c. water
  • 2 c. freeze-dried raspberries, powdered
  • 1 tbsp. unsalted butter
  • 1/4 tsp. vanilla extract

For the graham crackers:

  • 3 rectangular sheets graham crackers, crushed into crumbs
  • 1/2 tbsp. butter, melted

Directions:

  1. In a medium saucepan set over medium heat, combine the cream cheese, sugar, corn syrup, milk, 1/2 cup of heavy cream, and salt. Heat until warm.
  2. In a small mixing bowl whisk together the egg and yolks. Slowly pour the warm mixture into the eggs, whisking constantly. Go really slow so you don’t scramble them! Gradually pour the mixture back into the saucepan. Constantly whisk over medium heat until the mixture thickens and reaches a temperature of 165 degrees. Pour the mixture through a mesh sieve set over a medium size mixing bowl. Stir in the remaining heavy cream along with the vanilla and zest. (I generally set my bowl over an ice bath to cool the base down as quickly as possible). Cover and refrigerate for at least 2 hours, preferably overnight.
  3. Meanwhile, to make the sauce, in a small saucepan set over medium heat, combine the sugar, lemon juice and water. Heat until the sugar is completely dissolved. Add the powdered raspberries and mix until the mixture becomes thick, almost jam-like. Press through a mesh sieve into a small bowl (removing all of the seeds). Stir in the butter and vanilla. Allow to cool completely before using (I prefer refrigerating it in a small ziploc bag until needed).
  4. To make the crumbs, in a small mixing bowl combine the graham cracker crumbs and the butter. Toss until moist; set aside.
  5. Remove the ice cream base from the refrigerator and pour into a prepared ice cream machine or attachment bowl. Freeze according to the manufacturer’s instructions (about 25 minutes). When the ice cream is firm, pour half of it into a loaf pan. Swirl with half of the raspberry sauce (you can cut the corner off of the bag and drizzle it in), and half of the crumbs. Spread the remaining ice cream over top and repeat with the remaining add-ins.
  6. Place a piece of parchment or plastic wrap directly onto the ice cream. Freeze for 2-4 hours before serving.
  • Total recipe time does NOT include chill times.
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