Summer Raspberry Cheesecake Ice Cream
A creamy and refreshing ice cream made with fresh raspberries and a cheesecake base, perfect for hot summer days.
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.
Notes
Store any leftover ice cream in an airtight container in the freezer for about 2 weeks.