Raspberry Swirl Cheesecake Ice Cream

Short Description

This luxurious ice cream captures everything you love about a classic raspberry-topped cheesecake—tangy cream-cheese richness, bright berry ribbons, and a velvety texture—then transforms it into a scoopable frozen dessert that feels both elegant and refreshing.

Why You’ll Love This Recipe

• True cheesecake flavour thanks to real cream cheese and a touch of sour cream.

• Jewel-bright raspberry swirl that delivers sweet-tart bursts in every bite.

• Make-ahead friendly: the custard is cooked in minutes, benefits from an overnight chill, and keeps well for two weeks.

• Versatile base—easily adapted to other fruits or no-churn preparations (see Variations).

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cheesecake Ice-Cream Base

• Whole milk

• Heavy cream

• Granulated sugar

• Light corn syrup

• Kosher salt

• Lemon zest

• Cream cheese, at room temperature

• Cornstarch

• Vanilla extract

• Sour cream

Raspberry Swirl

• Fresh or frozen raspberries

• Granulated sugar

• Fresh lemon juice

• Cornstarch

• Grand Marnier or other raspberry-friendly liqueur (optional)

Directions

1. Prepare the custard. In a medium saucepan combine the milk, cream, sugar, corn syrup, and salt. Bring just to a boil. Whisk the reserved milk with cornstarch, add to the pan, and cook for about 1 minute until lightly thickened.

2. Finish the base. Off the heat, whisk in vanilla, cream cheese, lemon zest, and sour cream until completely smooth. Transfer to a shallow container, cool, cover, and refrigerate 6–8 hours or overnight.

3. Make the raspberry swirl. In a small pan mash the raspberries with sugar. Stir lemon juice with cornstarch, add to the berries, and simmer 3–5 minutes until glossy and thick. Stir in Grand Marnier if using. Cool to room temperature, then chill.

4. Churn. Freeze the thoroughly chilled custard in an ice-cream maker according to the manufacturer’s instructions (about 25 minutes for most countertop machines).

5. Layer and freeze. In a loaf tin or other freezer-safe container, alternate large spoonfuls of soft-serve ice cream with dollops of raspberry sauce. Swirl gently with a thin knife. Press parchment or plastic wrap directly on the surface, cover, and freeze at least 4 hours until firm enough to scoop.

Servings and Timing

Variations

• Graham-cracker ripple – Fold a handful of crushed graham crackers between the layers for a crunchy “crust” accent.

• No-churn method – Replace the custard with one 397 g can of sweetened condensed milk. Whip 480 ml cold cream to soft peaks, fold in 225 g softened cream cheese, vanilla, and lemon zest, then layer with raspberry sauce and freeze 5 hours.

• Alternative fruit – Use blackberries, strawberries, or blueberries in place of raspberries; adjust sugar to taste.

• Boozy swirl – Try Chambord, crème de framboise, or limoncello instead of Grand Marnier.

• Gluten-free – Omit graham-cracker add-ins or use certified gluten-free crumbs.

Storage / Reheating

• Freezer life: Store in an airtight container at −18 °C or colder for up to 2 weeks.

• Serving from frozen: Let the container stand at room temperature for 5–7 minutes before scooping to soften slightly.

• Refreezing: Minimise melting during service; repeated melting and refreezing will create ice crystals and dull flavour.

FAQs

What gives this ice cream authentic cheesecake flavour?

Cream cheese and sour cream supply the signature tang, while lemon zest brightens the palate.

Can I omit the corn syrup?

Yes, but texture will be slightly firmer. Substitute the same amount of glucose syrup or add 1 tablespoon vodka for softness.

Is the cornstarch essential?

It thickens the base without eggs. If you prefer an egg-yolk custard, use four yolks and heat the mixture to 82 °C.

Will low-fat dairy work?

Low-fat milk or reduced-fat cream cheese tends to freeze icy. Whole-milk dairy yields a creamier result.

How do I prevent icy fruit bits in the swirl?

Cooking the berries with sugar and cornstarch binds excess water, producing a smooth ribbon that freezes cleanly.

Can I make it without an ice-cream maker?

Yes—see the No-Churn variation above; whipped cream supplies the necessary air.

What if I only have frozen raspberries?

Use them straight from the freezer and extend the simmering time by 1–2 minutes to evaporate extra moisture.

How long should I chill the custard before churning?

At least 6 hours; a thoroughly cold base aerates better and sets faster.

Why add alcohol to the swirl?

A splash of liqueur lowers the freezing point, keeping the ripple spoonable and adding nuanced flavour.

Can this recipe be made gluten-free?

Absolutely—simply omit any graham-cracker add-ins or switch to gluten-free crumbs.

Conclusion

Raspberry Swirl Cheesecake Ice Cream marries the creamy tang of classic cheesecake with the cooling pleasure of ice cream. By mastering a simple custard and weaving in a vivid raspberry ribbon, you create a sophisticated frozen dessert perfect for summer gatherings or any occasion that calls for an elegant, make-ahead treat.