Raspberry Cheesecake Ice Cream

Honestly, the title says all you need to know. This is raspberry cheesecake ice cream….do you hear the angels singing!? When I had friends and family try this, everyone’s response was “it’s like I’m eating a piece of cheesecake!” I admit some of these ice creams take a little more time to make. But I’ve found that nothing beats the flavor of homemade ice cream. You know exactly what the ingredients are and you can create your own flavor combinations!

Thankfully this recipe doesn’t freeze hard, but always stays a delicious scoop-able consistency!

Watch how to make this raspberry cheesecake ice cream:

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Raspberry Cheesecake Ice Cream

Course: Ice Cream
Cuisine: American
Keyword: homemade ice cream, summer
Difficulty: Easy
Method: Freezing
Author: Kaleb


For the ice cream

  • 1 ¾ cups heavy cream
  • 2 tbsp heavy cream
  • 1 cup half & half
  • cup sugar
  • 2 tbsp corn syrup
  • ½ tsp salt
  • 2 tsp lemon zest
  • 1 8-oz package cream cheese, room temperature
  • 1 tbsp cornstarch
  • 2 tsp vanilla extract
  • 1 tbsp lemon juice
  • 1 cup sour cream

For the raspberry sauce

  • 1 cup fresh raspberries, alternatively, one 8-oz package frozen raspberries
  • cup sugar
  • ¼ cup lemon juice, freshly squeezed
  • 2 tbsp cornstarch
  • 2-3 tbsp Grand Marnier, optional


For the ice cream

  • Combine 2 cups milk and cream in a 4-quart kettle. A large kettle is important so the mixture does not boil over!
  • Add the sugar, corn syrup and salt.
  • Place over medium-high to high heat and stir frequently so the mixture does not scorch.
  • While the mixture is heating, whisk the reserved 3 tablespoons heavy cream and cornstarch until dissolved to create a cornstarch slurry.
  • Bring the milk mixture to a boil. It seems wrong to boil the milk, but this works! Let the mixture boil well, stirring constantly for a few minutes.
  • After 2-3 minutes, remove from heat and whisk in the cornstarch slurry.
  • Once mixed in, place back on medium heat until the mixture just begins to bubble, letting you know the cornstarch has been activated.
  • Remove from heat and stir in vanilla, cream cheese, lemon juice, and sour cream. Whisk until cream cheese and sour cream are dissolved and the mixture is homogenous.
  • Chill the ice cream base fully before freezing. While the ice cream base chills, prepare the raspberry sauce.

For the raspberry sauce

  • Place raspberries in a small kettle and add sugar.
  • Mash raspberries slightly with the sugar to release their juices.
  • In a separate bowl, whisk lemon juice and cornstarch to dissolve the cornstarch. Add to raspberries.
  • Cook over medium-high heat until the mixture begins to simmer. Continue simmering until berries begin to break down and mixture thickens slightly, about 3-5 minutes.
  • Add Grand Marnier (if using).
  • Remove from heat and chill.

To make the ice cream

  • When ready to freeze ice cream, remove from the refrigerator. Follow the instructions with your maker. My KitchenAid attachment takes about 25 minutes.
  • Layer raspberry sauce with the ice cream into an airtight container. This will give the swirled effect when scooped. At this point, the ice cream is a soft-serve consistency.
  • Place in a deep freeze to chill fully.


Serving: 0.5 cup
Raspberry Cheesecake Ice Cream | The Gray Boxwood
Raspberry Cheesecake Ice Cream | The Gray Boxwood

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