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Delicious summer raspberry cheesecake ice cream served in a bowl with fresh raspberries.
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Summer Raspberry Cheesecake Ice Cream

A luscious dessert that combines tangy raspberries, creamy cheesecake, and crunchy graham cracker swirls.
Prep Time20 minutes
Total Time6 hours
Course: Dessert
Cuisine: American
Keyword: Easy, No-Churn
Servings: 8 servings
Calories: 250kcal

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!

Notes

Store any leftover ice cream in a tightly sealed container in the freezer for up to two weeks. For best texture, let it sit at room temperature for about 5 to 10 minutes before scooping.

Nutrition

Calories: 250kcal | Carbohydrates: 30g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 50mg | Sodium: 100mg | Potassium: 200mg | Fiber: 1g | Sugar: 20g | Vitamin A: 500IU | Vitamin C: 5mg | Calcium: 100mg | Iron: 0.5mg