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Raspberry Swirl Cheesecake Ice Cream

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A creamy and indulgent cheesecake-flavored ice cream swirled with fresh raspberry puree, offering a perfect balance of tangy and sweet flavors.

Ingredients

Scale
  • 1 1/2 cups heavy cream
  • 1 1/2 cups whole milk
  • 3/4 cup sugar
  • 1 tablespoon vanilla extract
  • 8 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/4 cup lemon juice
  • 1 1/2 cups fresh raspberries
  • 1/4 cup sugar (for raspberry swirl)
  • 1 teaspoon lemon juice (for raspberry swirl)

Instructions

  1. In a medium bowl, whisk together the heavy cream, whole milk, sugar, and vanilla extract until the sugar is dissolved.
  2. In a separate bowl, beat the cream cheese and powdered sugar together until smooth. Add the lemon juice and mix until well combined.
  3. Fold the cream cheese mixture into the milk and cream mixture until fully incorporated and smooth.
  4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes).
  5. While the ice cream is churning, prepare the raspberry swirl by pureeing the raspberries, 1/4 cup sugar, and 1 teaspoon lemon juice in a blender or food processor. Strain the mixture through a fine mesh sieve to remove the seeds.
  6. Once the ice cream has finished churning, transfer it to a container. Drizzle the raspberry puree over the top and gently swirl it into the ice cream with a spoon or spatula.
  7. Freeze the ice cream for at least 4 hours, or until firm, before serving.

Notes

  • For a more intense raspberry flavor, you can increase the amount of raspberry puree or add a few extra tablespoons of sugar to the puree.
  • If you don’t have an ice cream maker, you can pour the mixture into a shallow pan and freeze it, stirring every 30 minutes for about 3 hours until it reaches a creamy consistency.
  • This ice cream is best served within a week for optimal freshness.

Nutrition

Keywords: raspberry swirl ice cream, cheesecake ice cream, homemade ice cream, fruity ice cream

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