If you’ve ever wished you could turn your favorite decadent dessert into a scoopable treat, Raspberry Cheesecake Ice Cream is about to become your new summer obsession. Imagine rich, tangy cream cheese folded into luscious vanilla ice cream, studded with juicy raspberries and edged with golden graham cracker crunch. This homemade delight swirls together the nostalgia of cheesecake and the creamy chill of ice cream, making every bite an irresistible mix of flavors and textures that feel truly special yet come together with surprising ease.

Raspberry Cheesecake Ice Cream Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how just a handful of quality ingredients deliver such fantastic results! Each component, from the creamy dairy base to the bright, tart berries, has its own essential role in flavor, texture, and visual appeal. Here’s what you’ll need:

Heavy Cream: Brings richness and that classic creamy texture to your ice cream.
Whole Milk: Helps lighten the mixture just enough for a smooth, scoopable treat.
Granulated Sugar: Sweetens the base and lets the raspberry and cheesecake flavors shine.
Vanilla Extract: Adds a warm, aromatic backdrop that ties the creaminess and fruitiness together.
Cream Cheese (softened): The star ingredient, giving that iconic cheesecake flavor and velvety mouthfeel.
Fresh or Frozen Raspberries: Offer tangy bursts of color and flavor; use frozen when fresh aren’t in season.
Raspberry Jam or Preserves (optional): Swirl through for an extra punch of fruitiness and beautiful color ribbons.
Graham Cracker Crumbs: Just the right amount of crunch and that unmistakable cheesecake “crust” vibe.

How to Make Raspberry Cheesecake Ice Cream

Step 1: Beat the Cream Cheese

Start by placing your softened cream cheese in a large bowl. Using an electric mixer or a sturdy whisk, beat it until it’s completely smooth and lump-free. This ensures your Raspberry Cheesecake Ice Cream base will blend effortlessly without unexpected chunks of cheese—just that rich, tangy goodness you love.

Step 2: Whisk Together the Dairy Base

In a separate bowl, combine the heavy cream, whole milk, granulated sugar, and vanilla extract. Whisk gently until the sugar has dissolved completely. This smooth, sweetened mixture will be the backbone of your ice cream, providing creaminess and subtle vanilla notes.

Step 3: Combine the Mixtures

Gradually pour the sweetened cream mixture into the beaten cream cheese, whisking as you go. This step is all about patience—add a little at a time and whisk well, so your mixture stays luxuriously smooth and cohesive. When finished, the base should be silky and well-combined.

Step 4: Churn the Ice Cream

Pour your prepared base into your ice cream maker and churn following the manufacturer’s instructions. This usually lasts 20–30 minutes. You’re looking for a soft-serve consistency; little airy peaks should be forming as the ice cream thickens and fluffs up.

Step 5: Fold in Raspberries and Add Swirl

Just before the ice cream reaches its final consistency, gently fold in your raspberries. For an extra hit of raspberry flavor and a gorgeous visual effect, swirl in the raspberry jam or preserves. Stir softly to keep some berry pieces intact—they create fantastic bursts of flavor in every mouthful.

Step 6: Add Graham Cracker Crumbs

Scatter in the graham cracker crumbs, folding them in until just combined. This is the magical finishing touch that gives your Raspberry Cheesecake Ice Cream that classic “cheesecake crust” texture, making each bite delightfully reminiscent of your favorite dessert.

Step 7: Freeze Until Firm

Transfer your churned ice cream into a freezer-safe container, smooth the top, and cover tightly. Freeze for at least 4 hours. This patience pays off—you’ll get perfect scoops that hold their shape, with the ideal creamy texture and those dreamy cheesecake swirls.

How to Serve Raspberry Cheesecake Ice Cream

Garnishes

Dress up each scoop with fresh raspberries, a drizzle of raspberry sauce, or a sprinkle of extra graham cracker crumbs on top. If you’re feeling fancy, a mint sprig or a dollop of whipped cream makes it look as indulgent as it tastes.

Side Dishes

Pair Raspberry Cheesecake Ice Cream with crisp butter cookies, a fresh fruit salad, or a dainty wedge of shortbread. These delightful sides complement the tangy-sweet berry notes and elevate the dessert into a party-worthy treat.

Creative Ways to Present

For a playful twist, serve this ice cream in individual mason jars layered with extra berries and crumbs for a “deconstructed cheesecake” vibe. Or, sandwich a scoop between soft sugar cookies for the ultimate ice cream sandwich no one can resist.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Raspberry Cheesecake Ice Cream in a tightly sealed, freezer-safe container to lock in freshness and prevent freezer burn. Ideally, enjoy within two weeks for the best texture and flavor.

Freezing

If you’d like to store it for longer, make sure to press a layer of parchment or plastic wrap directly against the surface of the ice cream before sealing. This little trick prevents ice crystals from forming and keeps every scoop creamy.

Reheating

No need to reheat, but if your ice cream becomes extra firm in the freezer, just let it sit at room temperature for 5–10 minutes. This short wait softens it to the perfect scoopable consistency without sacrificing that dreamy richness.

FAQs

Can I make Raspberry Cheesecake Ice Cream without an ice cream maker?

Yes! Prepare the base and then fold in the berries and crumbs. Pour into a loaf pan, cover tightly, and freeze, stirring every 30 minutes for a couple hours to break up ice crystals until it’s firm and creamy.

What if I only have frozen raspberries?

Frozen raspberries work beautifully—just fold them in straight from the freezer. If you want a less icy texture, let them thaw and blot dry before adding, but the bright flavor will shine either way.

Can I swap out the cream cheese?

For that true cheesecake richness, cream cheese is key. However, mascarpone or a thick Greek yogurt can give a delicious twist—just expect a slightly different (but still wonderful) flavor and texture.

How do I make this gluten-free?

Simply use gluten-free graham crackers or omit the crumbs entirely. You’ll still have that sensational raspberry cheesecake swirled ice cream, just without the crust element.

Can I double the recipe?

Absolutely—just make sure your ice cream maker can handle the extra volume. Doubling is perfect for parties or to ensure you have plenty of Raspberry Cheesecake Ice Cream waiting in your freezer for cravings!

Final Thoughts

This Raspberry Cheesecake Ice Cream is a true celebration of summer and comfort food rolled into one scoopable treat. I hope you’re inspired to give it a try—few things match the joy of making your own ice cream and sharing it with friends and family. Happy scooping!

Raspberry Cheesecake Ice Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 28 reviews

Author: Emma
Total Time: 4 hours 15 minutes
Yield: 8 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Indulge in the creamy richness of homemade Raspberry Cheesecake Ice Cream with swirls of fresh raspberries and graham cracker crumbs. This frozen treat is a delightful blend of fruity sweetness and velvety cheesecake flavors.

Ingredients

Scale

Ice Cream Base:

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 teaspoon vanilla extract

Cheesecake Swirl:

8 ounces cream cheese, softened

Additional:

1 1/2 cups fresh or frozen raspberries
2 tablespoons raspberry jam or preserves (optional, for extra swirl)
1/2 cup graham cracker crumbs

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Instructions

Prepare Cheesecake Base: Beat softened cream cheese until smooth. In a separate bowl, whisk together heavy cream, milk, sugar, and vanilla until sugar dissolves.
Combine Mixtures: Gradually add cream mixture to cream cheese, whisk until smooth.
Churn Ice Cream: Pour mixture into ice cream maker, churn to soft-serve consistency.
Add Flavors: Gently fold in raspberries, swirl in raspberry jam if desired. Stir in graham cracker crumbs.
Freeze: Transfer to container, freeze for at least 4 hours until firm. Scoop and enjoy!