Raspberry Cheesecake Ice Cream
Raspberry Cheesecake Ice Cream is a rich and creamy no-churn dessert that combines the tang of cream cheese with sweet raspberry swirls and crunchy graham cracker crust pieces. It’s the perfect frozen twist on classic cheesecake.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 6 hours 30 minutes
- Yield: 6–8 servings
- Category: Dessert
- Method: No-Churn
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 8 oz cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 2 teaspoons vanilla extract
- 2 cups heavy cream
- 1 1/2 cups fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 cup crushed graham crackers
- 2 tablespoons melted butter (optional, for crust bits)
Instructions
- Make the Raspberry Sauce: In a small saucepan, combine raspberries, sugar, and lemon juice over medium heat. Simmer for about 10 minutes until thickened. Strain to remove seeds if desired. Let cool completely.
- Make Graham Cracker Crust Bits (Optional): Mix crushed graham crackers with melted butter and a teaspoon of sugar. Spread on a baking sheet and bake at 350°F (175°C) for 8–10 minutes until golden. Let cool and break into chunks.
- Prepare the Ice Cream Base: In a large bowl, beat the cream cheese until smooth. Add sweetened condensed milk and vanilla; mix until well combined. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold into the cream cheese mixture.
- Assemble: In a loaf pan or freezer-safe container, layer half the ice cream base, drizzle with raspberry sauce, and sprinkle with graham cracker chunks. Repeat with the remaining base, sauce, and graham crackers. Swirl with a knife for a marbled effect.
- Freeze: Cover and freeze for at least 6 hours or overnight until firm.
Notes
Use gluten-free graham crackers for a gluten-free version.For more cheesecake flavor, add lemon zest or a spoonful of sour cream to the base.Store-bought raspberry jam can be used as a shortcut.Let sit at room temperature for 5–10 minutes before scooping.Do not refreeze if completely melted to maintain creamy texture.
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 30g
- Sodium: 130mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
Find it online: https://cookibly.com/raspberry-cheesecake-ice-cream/
