Raspberry Cheesecake Ice Cream
Tomas Kauer - News Writer and Moderator 
What does a cheesecake taste like frozen and scooped? Exactly like this. Eight ounces of softened cream cheese beaten smooth, mixed with sugar, whole milk, heavy cream, and vanilla extract. Churned in an ice cream maker, then folded with raspberry coulis and crushed graham crackers. Frozen until firm. That is a rare kind of dessert — it has a real purpose for late spring and early summer, which is why this is quickly becoming a favorite of ours.
The cream cheese base is denser and tangier than regular vanilla ice cream. It tastes like cheesecake batter that has been frozen. The raspberry coulis swirls through in ribbons of tart, bright pink. The crushed graham crackers soften slightly but still have a sandy crunch, just like the crust of a real cheesecake.
Tips for Making Raspberry Cheesecake Ice Cream
Beat the cream cheese until completely smooth
Start with softened cream cheese at room temperature. Beat it alone first before adding sugar. Any lumps at this stage freeze into hard, icy pockets.
Add the sugar and mix until dissolved, then gradually pour in the milk, cream, and vanilla. The mixture should be smooth enough to pour without chunks.
Fold the coulis and graham crackers after churning
Churn the base in the ice cream maker first. During the last minute, add the raspberry coulis and crushed graham crackers.
Do not blend them in. Fold gently so the coulis stays in ribbons and the crackers stay in pieces. The layered texture is what makes it taste like cheesecake.
Raspberry Cheesecake Ice Cream
-
Total Time: 60 minutes -
Yield: 1 1/2 - 2 quarts 1x
Print Recipe
Pin RecipeDescription
This ice cream combines the fruity goodness of a raspberry-swirled cheesecake in a delightful frozen form, perfect for warm days.
Ingredients
- 8 oz Cream Cheese (softened)
- 1 cup Sugar
- 1 cup Whole Milk
- 2 cups Heavy Cream
- 1 tsp Vanilla Extract
- 1 cup Raspberry Coulis
- 1/2 cup Crushed Graham Crackers
Instructions
- In a large bowl, beat the softened cream cheese until smooth.
- Add sugar and mix until well combined.
- Gradually add whole milk, mixing until smooth.
- Stir in heavy cream and vanilla extract.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Once churned, fold in the raspberry coulis and crushed graham crackers.
- Transfer to a container and freeze until firm.
Notes
You can make the Raspberry Coulis and Ice Cream Base the day before. Make sure mixtures are completely chilled before adding to the ice cream maker.Use whole milk for best results.If you don’t have a Lime, then the juice a 1/2 of a Lemon can be used instead.You can substitute the berries for any soft berry of your choice. Check the Coulis for sweetness and adjust if needed. Strawberries, Blackberries or Blueberries are ideal for this recipe.
- Prep Time: 15 minutes
Category: Dessert
Method: No-Cook
Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 20
- Sodium: 100
- Fat: 15
- Carbohydrates: 25
- Fiber: 1
- Protein: 4
Frequently Asked Questions
What is raspberry coulis?
A sauce made from blended and strained raspberries, sweetened with sugar. One cup swirled through the churned ice cream creates tart pink ribbons. You can make it the day before.
Can I skip the ice cream maker?
You can try the no-churn method: whip the heavy cream to stiff peaks, fold into the cream cheese mixture, then fold in the coulis and crackers and freeze. The texture is denser but still good.
How long does this keep?
Up to two weeks in an airtight container in the freezer. Let it sit at room temperature for five minutes before scooping. The cream cheese base freezes harder than regular ice cream.
If You Liked This Recipe, You’ll Love These
- Banoffee Ice Cream Cake
- Cake Batter Ice Cream
- Choco-Vanilla Ice-Cream Cake
- Chocolate-Coffee Ice Cream Cake
The post Raspberry Cheesecake Ice Cream appeared first on Honest Cooking and Travel.
