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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 my 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!
How do you add a swirl to ice cream?
Commercially sold ice creams have perfect swirls and add-ins that create luscious ripples. But the unfortunate part is that commercial makers also use a lot of tricks and preservatives in their ice creams.
At home, these swirls can be done fairly simply. Instead of mixing the churned ice cream with the raspberry sauce, use a loaf pan instead, alternating layers of ice cream and sauce. Once layered and frozen again, each scoop will have a perfect amount of sauce magically rippled throughout the ice cream!
Why are there no eggs in this recipe?
Many ice creams use egg yolks to thicken and add richness. This recipe has zero yolks. While I’m a fan of using cornstarch to thicken traditional ice cream, the cream cheese in this recipe adds all the richness needed. The high-fat content of cream cheese and its solid nature at room temperature ensures this ice cream maintains a perfectly thick, creamy, and scoopable consistency.
Watch how to make this raspberry cheesecake ice cream
Raspberry Cheesecake Ice Cream
Ingredients
For the ice cream
- 1 ½ cups + 2 tbsp whole milk separated
- 1 cup heavy cream
- ¾ cup granulated sugar
- 2 tbsp light corn syrup
- ½ tsp kosher salt
- 2 tsp lemon zest
- 4 oz cream cheese room temperature
- 1 tbsp cornstarch
- 2 tsp vanilla extract
- ½ cup sour cream
For the raspberry sauce
- 1 ¼ cups fresh raspberries (frozen can also be used)
- ⅓ cup granulated sugar
- 2 tbsp fresh lemon juice freshly squeezed
- 2 tbsp cornstarch
- 2 tbsp Grand Marnier (optional)
Instructions
For the ice cream
- Combine 1 ½ cups milk and cream in a 4-quart kettle. Add the sugar, corn syrup, and salt. Whisk and place over medium heat. Bring the mixture to a boil.1 ½ cups + 2 tbsp whole milk, 1 cup heavy cream, ¾ cup granulated sugar, 2 tbsp light corn syrup, ½ tsp kosher salt
- While the mixture is heating, in a separate bowl, whisk the reserved 2 tbsp whole milk and cornstarch until dissolved to create a cornstarch slurry.1 ½ cups + 2 tbsp whole milk, 1 tbsp cornstarch
- Once the milk mixture is at a boil, remove from the heat and whisk in the cornstarch slurry. Place back on medium heat until the mixture just begins to boil throughout, indicating that the cornstarch has been activated.
- Remove from the heat and stir in the vanilla, cream cheese, lemon zest, and sour cream. Whisk until the cream cheese and sour cream are dissolved and the mixture is homogenous. If the cream cheese has trouble dissolving, use an immersion blender or countertop blender to liquify.4 oz cream cheese, 2 tsp vanilla extract, ½ cup sour cream, 2 tsp lemon zest
- Chill the ice cream base for 6-8 hours.
For the raspberry sauce
- Place raspberries in a small kettle and add sugar. Mash raspberries slightly with the sugar to release their juices.1 ¼ cups fresh raspberries (frozen can also be used), ⅓ cup granulated sugar
- In a separate bowl, whisk lemon juice and cornstarch to dissolve the cornstarch. Then add to the raspberries.2 tbsp fresh lemon juice, 2 tbsp cornstarch
- Cook over medium-high heat until the mixture begins to simmer. Continue simmering until berries begin to break down and the mixture thickens slightly, about 3-5 minutes.
- Add Grand Marnier, if using.2 tbsp Grand Marnier (optional)
- Remove from the heat and chill.
To make the ice cream
- When ready to freeze the ice cream, remove it 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
I love the flavor combinations of this ice cream. It reminds me of Baskin Robbins baseball nut ice cream. I’m going to add chopped unsalted cashews to mine to mimic BR’s baseball nut ice cream.
One question, though. What can I substitute for the Grand Marnier? I don’t keep alcohol on hand in my kitchen. Would vanilla extract work and how much do I put in the raspberry sauce?
I made this recipe 2 times, followed all measurements and instructions.
Problem was it was not getting to the ice cream constansticy, it remained watery.
What am I missing? I did put the liquid in freezer and assembled the raspberry when it got hard in freezer, tasted amazing
Did you put the mixture into your ice cream maker after the 6-8 hours of chilling?
You are the best
Keep it up
Bless you
I made this after watching the video. I have to say it’s one of the best homemade ice creams I have ever made!
My neighbor just made the raspberry cheesecake ice cream, she gave me some and-WOW it is amazing!! I asked for the recipe and she sent me to you. I thanked her and here I am, loving your site.
I just made this. Decadent. Dead easy to make. I have on hand freezer raspberry jam so next time I’ll use that just for convenience. Also, I poured it into a clear glass loaf pan and next time I’ll have that freezer cold prior to the pour. I can’t wait for my company to try this!!!
I’m growing raspberries in my backyard!