Description
Summer Raspberry Cheesecake Ice Cream is a decadent, creamy, and tangy dessert that blends the rich flavor of cheesecake with the refreshing sweetness of ripe raspberries. This dessert is the ideal treat for hot days, offering a perfect balance of textures, from the smooth creaminess of the cheesecake base to the sweet and tart raspberry swirl. It’s a simple yet luxurious way to enjoy a cool treat at home without needing to turn on the oven. Whether you’re hosting a summer gathering or just craving something indulgent, this ice cream promises to deliver a delicious, satisfying experience.
Ingredients
For the Ice Cream Base:
- 8 oz (225g) cream cheese, softened
- 1 cup (240ml) whole milk
- 1 cup (240ml) heavy cream
- ¾ cup (150g) granulated sugar
- 2 tsp vanilla extract
- 1 tbsp lemon juice (optional, for a tangy kick)
For the Raspberry Swirl:
- 2 cups (250g) fresh or frozen raspberries
- ⅓ cup (65g) granulated sugar
- 1 tsp lemon juice
Optional Add-ins:
- ½ cup (50g) crushed graham crackers (for a cheesecake crust flavor)
Instructions
Step 1: Make the Raspberry Swirl
- In a small saucepan, combine the raspberries, sugar, and lemon juice.
- Cook over medium heat, stirring frequently, until the raspberries break down and the mixture thickens slightly (about 5–7 minutes).
- Strain the mixture through a fine-mesh sieve to remove seeds (optional), then let it cool completely.
Step 2: Prepare the Cheesecake Ice Cream Base
- In a blender or food processor, combine the cream cheese, milk, sugar, vanilla extract, and lemon juice. Blend until smooth.
- Add the heavy cream and blend just until combined (do not overmix to avoid whipping the cream).
Step 3: Churn the Ice Cream
- Pour the cheesecake mixture into your ice cream maker and churn according to the manufacturer’s instructions (typically 20–25 minutes).
- Once the ice cream reaches a soft-serve consistency, gently fold in the raspberry swirl and crushed graham crackers (if using). Do not overmix; you want swirls of raspberry throughout the ice cream.
Step 4: Freeze
- Transfer the ice cream to a freezer-safe container. Cover with plastic wrap or an airtight lid.
- Freeze for at least 4 hours or until firm.
Serving Suggestions
- Scoop into bowls or waffle cones.
- Garnish with fresh raspberries, graham cracker crumbs, or a drizzle of raspberry sauce.
Notes
This creamy, tangy treat captures the essence of summer in every scoop! Bursting with fresh raspberries and rich cheesecake swirls, it’s perfect for hot days or sweet cravings. For extra texture, fold in crushed graham crackers or bits of white chocolate. Serve in cones, bowls—or straight from the tub. It’s summer happiness, frozen!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-churn
- Cuisine: American
Keywords: Summer Raspberry Cheesecake Ice Cream