Raspberry Cheesecake Ice Cream Recipe
A creamy raspberry cheesecake ice cream recipe that combines tangy raspberries with rich cheesecake flavor. Perfect for summer or any special occasion!
Ingredients
- 1 cup fresh or frozen raspberries
- 8 oz cream cheese softened
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- Optional: 1/4 cup graham cracker crumbs
Instructions
- Chill the ice cream maker bowl overnight.
- Blend raspberries with 1 tbsp sugar to make a puree. Strain to remove seeds (optional).
- In a large bowl, beat softened cream cheese with sugar until smooth.
- Slowly whisk in heavy cream, whole milk, and vanilla extract until fully combined.
- Pour the mixture into the ice cream maker and churn according to the manufacturer’s instructions (20-25 minutes).
- During the last 5 minutes, drizzle in the raspberry puree for swirls or fully mix for an even raspberry flavor.
- Fold in optional graham cracker crumbs for added texture.
- Freeze the churned ice cream in an airtight container for at least 4 hours before serving.
Notes
Use full-fat cream cheese for the best flavor and texture.
For a dairy-free option, use plant-based cream cheese and coconut milk.
To make it no-churn, whip 1 cup of heavy cream until soft peaks form, fold in the cream cheese mixture and raspberry puree, then freeze.
For a dairy-free option, use plant-based cream cheese and coconut milk.
To make it no-churn, whip 1 cup of heavy cream until soft peaks form, fold in the cream cheese mixture and raspberry puree, then freeze.
Nutrition
Serving: 1ServingCalories: 1169kcalCarbohydrates: 90gProtein: 14gFat: 86gSaturated Fat: 53gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gCholesterol: 264mgSodium: 435mgPotassium: 450mgSugar: 89gVitamin A: 3470IUVitamin C: 1mgCalcium: 340mgIron: 0.3mg
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