Summer Raspberry Cheesecake Ice Cream is a perfect treat for hot days. It combines the creamy goodness of cheesecake with the sweet-tart flavor of fresh raspberries. This homemade ice cream is sure to impress anyone who tries it. Plus, it’s easy to make, allowing you to bring joy to your summer gatherings!
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Why Make This Recipe
There are many reasons to make Summer Raspberry Cheesecake Ice Cream! First, it’s a delightful way to enjoy summer raspberries, whether they are fresh or frozen. Second, this dessert is rich and creamy, making it a wonderful treat for family and friends. Finally, it’s a fun and straightforward recipe that you can customize to your liking. Enjoy the chilled bliss without the complexities of traditional ice cream making!
How to Make Summer Raspberry Cheesecake Ice Cream
Making Summer Raspberry Cheesecake Ice Cream is simple and fun! Just follow the steps below, and you’ll have a delicious ice cream ready to enjoy.
Ingredients
- 2 cups Heavy whipping cream
- 1 can (14 oz) Sweetened condensed milk
- 8 oz Cream cheese, softened
- 1 teaspoon Vanilla extract
- 1.5 cups Fresh or frozen raspberries
- 2 tablespoons Sugar
- 1 teaspoon Lemon juice
- 1 cup Crushed graham crackers
- Extra raspberries (for garnish) (Optional)
Directions
- In a small saucepan over medium heat, stir together the raspberries, sugar, and lemon juice. Cook for 5–6 minutes, stirring often and mashing the berries gently. When the mixture thickens slightly, pour it through a fine mesh strainer to remove the seeds. Set aside and let cool to room temperature.
- In a large bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk and vanilla extract, then beat again until well mixed.
- In a separate chilled bowl, whip the heavy cream to stiff peaks using a hand mixer or stand mixer. This will make your ice cream fluffy and light.
- Gently fold the whipped cream into the cream cheese mixture with a spatula. Be careful not to deflate it; keep it airy and light.
- Pour half of the cheesecake mixture into a freezer-safe container. Drizzle with half of the cooled raspberry sauce and swirl gently with a knife. Sprinkle half the crushed graham crackers on top. Repeat with the remaining mixture, sauce, and graham crackers. Make one final light swirl.
- Cover tightly and freeze for at least 6 hours or overnight until firm.
- Let the ice cream sit at room temperature for 5 minutes to soften before scooping. Serve in bowls or cones, topped with extra raspberries and more crushed graham crackers if desired!
How to Serve Summer Raspberry Cheesecake Ice Cream
Serve this tasty ice cream in bowls or cones. You can add extra fresh raspberries and more crushed graham crackers on top for an extra treat. Enjoy it on its own or with other summer desserts.
How to Store Summer Raspberry Cheesecake Ice Cream
Store any leftover ice cream in an airtight container in the freezer. It will stay good for about 2 weeks. Be sure to cover it well, so it doesn’t get freezer burn.
Tips to Make Summer Raspberry Cheesecake Ice Cream
- Make sure the cream cheese is softened to room temperature for easy mixing.
- Use a fine mesh strainer to get a smooth raspberry sauce.
- Fold the whipped cream gently to keep the mixture light.
- If you want a richer flavor, consider using full-fat cream cheese.
Variation
If you want to change things up, you can use different fruits like blueberries or strawberries instead of raspberries. Try adding a swirl of chocolate or a different type of cookie crumble instead of graham crackers.
FAQs
1. Can I use frozen raspberries?
Yes, frozen raspberries work perfectly for this recipe. Just keep in mind they might release a bit more liquid during cooking.
2. Can I make this ice cream without graham crackers?
Absolutely! You can skip the graham crackers or use crushed cookies of your choice, such as Oreos or vanilla wafers.
3. How long does this ice cream last in the freezer?
Homemade ice cream is best enjoyed within 2 weeks, but it can last up to a month if stored properly in an airtight container.
Now, you are ready to make your own Summer Raspberry Cheesecake Ice Cream! Enjoy the creamy and fruity delight this summer.
Summer Raspberry Cheesecake Ice Cream
Ingredients
Ice Cream Base
- 2 cups Heavy whipping cream
- 1 can (14 oz) Sweetened condensed milk
- 8 oz Cream cheese, softened Make sure it’s at room temperature for easy mixing
- 1 teaspoon Vanilla extract
Raspberry Sauce
- 1.5 cups Fresh or frozen raspberries Frozen raspberries can be used
- 2 tablespoons Sugar
- 1 teaspoon Lemon juice
Graham Cracker Layer
- 1 cup Crushed graham crackers Can substitute with other cookies if desired
- Extra Raspberries (for garnish) Optional
Instructions
Making the Raspberry Sauce
- In a small saucepan over medium heat, stir together the raspberries, sugar, and lemon juice.
- Cook for 5–6 minutes, stirring often and mashing the berries gently until the mixture thickens slightly.
- Pour the mixture through a fine mesh strainer to remove the seeds and set aside to cool to room temperature.
Preparing the Ice Cream Base
- In a large bowl, beat the softened cream cheese until smooth.
- Add the sweetened condensed milk and vanilla extract, then beat again until well mixed.
- In a separate chilled bowl, whip the heavy cream to stiff peaks using a hand mixer or stand mixer.
- Gently fold the whipped cream into the cream cheese mixture with a spatula until combined.
Assembling the Ice Cream
- Pour half of the cheesecake mixture into a freezer-safe container.
- Drizzle with half of the cooled raspberry sauce and swirl gently with a knife.
- Sprinkle half the crushed graham crackers on top.
- Repeat with the remaining mixture, sauce, and graham crackers, making one final light swirl.
- Cover tightly and freeze for at least 6 hours or overnight until firm.
Serving
- Let the ice cream sit at room temperature for 5 minutes to soften before scooping.
- Serve in bowls or cones, topped with extra raspberries and more crushed graham crackers if desired.
