Raspberry Cheesecake Ice Cream Recipe
Perfect for summer parties or patio nights, Raspberry Cheesecake Ice Cream brings creamy texture and fruity swirls together in a way that’s simple, fresh, and ready to scoop straight from the freezer.
Servings: 6 servings
Calories: 502kcal
Ingredients
- 4 oz cream cheese softened
- 1/2 cup +2 tbsp granulated sugar
- 2 tbsp corn syrup
- 1 cup whole milk
- 1 1/2 cup heavy cream divided
- 1/2 tsp kosher sea salt
- 1 egg
- 3 egg yolks
- 2 tsp vanilla bean paste OR vanilla extract
- 1/2 tsp lemon zest
For the Raspberry Sauce
- 1/3 cup granulated sugar
- 1 lemon juiced
- 1/4 cup water
- 2 cup freeze-dried raspberries powdered
- 1 tbsp unsalted butter
- 1/4 tsp vanilla extract
For the Graham Crackers
- 3 graham cracker sheets crushed into crumbs
- 1/2 tbsp butter melted
Instructions
- In a medium saucepan set over medium heat, combine the cream cheese, sugar, corn syrup, milk, ½ cup of the heavy cream, and salt. Heat until warm.
- 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 Fahrenheit (74 degrees Celsius). Pour the mixture through a mesh sieve set over a medium-sized mixing bowl. Stir in the remaining heavy cream along with the vanilla and zest. (Placing the bowl over an ice bath helps cool the base down more quickly.) Cover and refrigerate for at least 2 hours, preferably overnight.
- 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 (this removes all of the seeds). Stir in the butter and vanilla. Allow it to cool completely before using it (refrigerating it in a small zip-top bag works well).
- To make the crumbs, in a small mixing bowl, combine the graham cracker crumbs and the butter. Toss until moist; set aside.
- 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 (cutting the corner off the bag makes it easier to drizzle), and half of the crumbs. Spread the remaining ice cream over the top and repeat with the remaining add-ins.
- Place a piece of parchment or plastic wrap directly onto the ice cream. Freeze for 2–4 hours before serving.
Notes
Total recipe time does NOT include chill times.
STORE Homemade Raspberry Ice Cream in an airtight container with a layer of parchment or plastic wrap pressed directly onto the surface to prevent ice crystals. It will stay good in the freezer for up to 2 weeks.
For longer storage, you can FREEZE it up to 1 month, but the texture may slightly change. Let it sit at room temperature for 5–10 minutes before scooping for the best texture.
Nutrition
Serving: 6serving | Calories: 502kcal | Carbohydrates: 52g | Protein: 10g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 206mg | Sodium: 433mg | Potassium: 290mg | Fiber: 3g | Sugar: 43g | Vitamin A: 1225IU | Vitamin C: 21mg | Calcium: 194mg | Iron: 1mg
