Looking for the ultimate frozen treat that captures the flavors of summer in every creamy, swirled bite? Summer Raspberry Cheesecake Ice Cream is a luscious dessert that strikes the perfect balance between tangy raspberries, velvety cheesecake, and crunchy graham cracker swirls. Whether you’re hosting a backyard barbecue, cooling off after a hot day, or just craving something sweet and refreshing, this recipe is sure to hit the spot. I’ll never forget the first time my family tried this — everyone went silent except for the sound of contented spoons scraping bowls! This recipe is beautifully uncomplicated, quick to prepare, and a total crowd-pleaser. If you loved my No-Churn Strawberry Shortcake Ice Cream, you’ll adore this twist. Let’s get churning and bring a bit of summer to your freezer!
What is Summer Raspberry Cheesecake Ice Cream?
Is it a cheesecake or is it an ice cream? Why not both! The name “Summer Raspberry Cheesecake Ice Cream” might sound like a mouthful, but that’s because it is exactly that — a mouthful of summer bliss. Imagine the tang of fresh raspberries, the creamy richness of cheesecake, and the nostalgic crunch of graham crackers, all swirled together and served cold. The way to a man’s heart is through his stomach, they say, but I’m convinced this dessert wins over everyone. Why settle for just cake or just ice cream when you can have this mashup? You’ve got to give it a whirl — one bite and you’ll know why it deserves such a deliciously long name!
Why You’ll Love This
There’s something magical about the combination of tart raspberries and creamy cheesecake that makes this ice cream irresistible. The star here is the vibrant raspberry swirl that bursts with fruity flavor and contrasts beautifully with the smooth, cheesecake-style base. Making it at home isn’t just fun and easy — it’ll also save you loads compared to a trip to your favorite ice cream shop. Plus, the generous layer of crushed graham crackers mimics the classic cheesecake crust and adds just the right crunch. It’s the perfect recipe for customizing, too—try swapping in blackberries or adding chocolate chips for an extra treat. If you enjoyed our Creamy Blueberry Frozen Yogurt, this summer delight is another must-try. Ready to be the star of your next summer gathering? Try making this dreamy dessert in your own kitchen!
How to Make Summer Raspberry Cheesecake Ice Cream
Quick Overview
This Summer Raspberry Cheesecake Ice Cream is as easy as it is delicious. With no ice cream maker required, it’s a fantastic recipe for both beginner cooks and seasoned bakers. The dish comes together in about 20 minutes of hands-on work, then just pop it in the freezer and let the magic happen. You’ll love the silky cheesecake base, tangy raspberry ripple, and that crunchy graham cracker goodness in every scoop. It’s a frozen treat the whole family will be raving about!
Ingredients
- 2 cups heavy whipping cream
- 1 (14 oz) can sweetened condensed milk
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 1½ cups fresh or frozen raspberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 1 cup crushed graham crackers
- Extra raspberries (for garnish, optional)
Directions
1. Make Raspberry Swirl
In a small saucepan over medium heat, stir together the raspberries, sugar, and lemon juice. Cook for 5–6 minutes, stirring often and gently mashing the berries with a spoon as they soften and release their juices. When the mixture thickens slightly, pour through a fine mesh strainer into a bowl to remove seeds. Set aside and let cool to room temperature.
2. Make Cheesecake Ice Cream Base
In a large bowl, beat the softened cream cheese until perfectly smooth and creamy. Pour in the sweetened condensed milk and vanilla extract, then beat again until well mixed and silky.
3. Whip the Cream
In a separate, chilled bowl, use a hand mixer or stand mixer to whip the heavy cream to stiff peaks—this will give your ice cream its fluffy, light texture.
4. Combine
Gently fold the whipped cream into the cream cheese mixture using a spatula. Take care not to deflate the mixture—keep it airy and light.
5. Layer & Swirl
Pour half of the cheesecake mixture into a loaf pan or freezer-safe container. Drizzle with half of the cooled raspberry sauce, then use a knife or chopstick to swirl it gently so the two mix but don’t blend completely. Sprinkle half the crushed graham crackers on top. Repeat the procedure with the remaining cheesecake base, raspberry sauce, and graham crackers. Give one final light swirl for those beautiful ribbons.
6. Freeze
Cover tightly with plastic wrap or a lid. Freeze for at least 6 hours, or overnight, until firm and scoopable.
7. Serve & Enjoy
Let the ice cream sit at room temperature for 5 minutes to soften before scooping. Serve in bowls or cones, topped with extra fresh raspberries and more crushed graham crackers if desired!
What to Serve With
Make your dessert hour extra special with a few perfect pairings:
- Fresh mint leaves or a simple sprinkle of lemon zest to enhance the fruit flavor.
- A hot cup of raspberry or hibiscus tea for a delightful contrast.
- Serve alongside other berry treats like blueberry muffins or strawberry shortcakes at your next picnic.
- For a celebration, try a drizzle of dark chocolate sauce or a shot of espresso poured over a scoop for an “affogato” twist.
Top Tips for Perfecting
- For a smoother sauce, always strain the raspberry puree to remove seeds.
- If raspberries aren’t in season, frozen berries work beautifully—just thaw and drain first for best results.
- Be careful not to overbeat the whipped cream or deflate it when folding into the cheesecake mixture, to keep the texture light.
- Want a gluten-free treat? Use gluten-free graham crackers or almond flour crumbles.
- Add an extra layer by swirling in lemon curd or mixing in white chocolate chips for variety.
- Don’t skip the cooling step for the raspberry sauce; if it’s too warm, it can melt and thin the base.
Storing and Reheating Tips
Store any leftover ice cream in a tightly sealed container in the freezer for up to two weeks. To keep it ultra-creamy, press a piece of wax paper or parchment directly on the surface before sealing. Let the ice cream stand at room temperature for about 5 to 10 minutes before scooping for best texture. Since this is a no-bake, no-cook ice cream, reheating isn’t needed—simply enjoy straight from the freezer! If you made a big batch, you can also portion individual scoops onto a tray, refreeze, then store portions in zip-top bags for quick, snackable treats.
FAQs
Can I use other berries instead of raspberries?
Absolutely! Blackberries, blueberries, or even a mix of your favorite summer berries will work. Just adjust the sugar to taste.
Do I need an ice cream maker for this recipe?
Nope! This is a no-churn recipe, so all you need is a mixer and a freezer-safe pan.
Can I make it dairy-free?
You can try substituting coconut cream for the heavy cream and using a dairy-free cream cheese alternative, though the texture and taste will be a little different.
How do I prevent ice crystals from forming?
Be sure to mix ingredients well and cover the ice cream tightly. Placing a piece of wax paper against the surface before sealing helps prevent crystals.
Can I make this ahead for a party?
Definitely! This ice cream keeps well in the freezer for up to two weeks, so it’s great for prepping ahead.
Conclusion
If you’re ready to treat yourself to the ultimate summer dessert, this Summer Raspberry Cheesecake Ice Cream is guaranteed to wow your taste buds and cool you down on even the hottest days. With the perfect balance of fruity, creamy, and crunchy, every spoonful feels like a special occasion. Simple to make, budget-friendly, and endlessly adaptable, it’s a must-try for ice cream lovers, cheesecake fans, and berry enthusiasts alike. Don’t forget to check out my other easy ice cream recipes for more sweet inspiration—and be sure to let me know how your homemade creation turns out. Happy scooping!
Summer Raspberry Cheesecake Ice Cream
Equipment
- Mixing Bowl
- Loaf Pan
- Saucepan
Ingredients
Ice Cream Base
- 2 cups Heavy whipping cream
- 1 can (14 oz) Sweetened condensed milk
- 8 oz Cream cheese, softened
- 1 teaspoon Vanilla extract
Raspberry Swirl
- 1.5 cups Fresh or frozen raspberries
- 2 tablespoons Sugar
- 1 teaspoon Lemon juice
Graham Cracker Layer
- 1 cup Crushed graham crackers
- to taste Extra raspberries (for garnish) Optional
Instructions
- 1. In a small saucepan over medium heat, stir together the raspberries, sugar, and lemon juice. Cook for 5–6 minutes, stirring often and gently mashing the berries with a spoon as they soften and release their juices. When the mixture thickens slightly, pour through a fine mesh strainer into a bowl to remove seeds. Set aside and let cool to room temperature.
- 2. In a large bowl, beat the softened cream cheese until perfectly smooth and creamy. Pour in the sweetened condensed milk and vanilla extract, then beat again until well mixed and silky.
- 3. In a separate, chilled bowl, use a hand mixer or stand mixer to whip the heavy cream to stiff peaks—this will give your ice cream its fluffy, light texture.
- 4. Gently fold the whipped cream into the cream cheese mixture using a spatula. Take care not to deflate the mixture—keep it airy and light.
- 5. Pour half of the cheesecake mixture into a loaf pan or freezer-safe container. Drizzle with half of the cooled raspberry sauce, then use a knife or chopstick to swirl it gently so the two mix but don’t blend completely. Sprinkle half the crushed graham crackers on top. Repeat the procedure with the remaining cheesecake base, raspberry sauce, and graham crackers. Give one final light swirl for those beautiful ribbons.
- 6. Cover tightly with plastic wrap or a lid. Freeze for at least 6 hours, or overnight, until firm and scoopable.
- 7. Let the ice cream sit at room temperature for 5 minutes to soften before scooping. Serve in bowls or cones, topped with extra fresh raspberries and more crushed graham crackers if desired!