Easy No-Churn Raspberry Cheesecake Ice Cream Recipe
There’s something magical about the combination of tangy raspberries and creamy cheesecake—especially when it’s transformed into a dreamy scoop of raspberry cheesecake ice cream. I first made this recipe for a summer family gathering, and it was an instant hit. The vibrant swirls of raspberry and chunks of graham cracker crust made every bite feel like a celebration.
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What makes this recipe extra special? It’s no-churn, incredibly easy to whip up, and requires no fancy equipment. Whether you’re hosting a backyard BBQ or just craving a sweet escape, this dessert is your ticket to pure indulgence. Let’s dive in!
Why You’ll Love This Raspberry Cheesecake Ice Cream
This recipe is a game-changer for ice cream lovers. It’s not just delicious—it’s also incredibly versatile and beginner-friendly. Here’s why it’s a must-try:
- No-churn magic: Forget about complicated ice cream makers. This recipe requires just a few simple steps and your freezer does the rest.
- Creamy and dreamy: The rich cheesecake base paired with tart raspberry swirls creates the perfect balance of flavors. Every spoonful is a burst of creamy, tangy, and sweet goodness.
- Crowd-pleasing: Perfect for summer parties, holidays, or even a cozy night in. It’s a dessert that appeals to both kids and adults alike.
Plus, the addition of graham cracker crumbs gives it that authentic cheesecake texture, making every bite feel like you’re indulging in a frozen slice of cheesecake. Ready to make it? Let’s gather your ingredients!
Ingredients for Raspberry Cheesecake Ice Cream
For the Ice Cream Base
- 2 cups (480ml) heavy cream, cold
- 1 (8oz) package cream cheese, softened to room temperature
- 1 (14oz) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (optional, for extra tang)
For the Raspberry Swirl
- 1 ½ cups (180g) fresh or frozen raspberries
- ¼ cup (50g) granulated sugar
- 1 tablespoon water
For the Graham Cracker Crust
- 1 cup (100g) graham cracker crumbs (about 8 sheets)
- 2 tablespoons (28g) unsalted butter, melted
- 1 tablespoon granulated sugar
Step-by-Step Instructions
1. Prepare the Raspberry Swirl
Start by making the raspberry swirl, as it needs time to cool. In a small saucepan, combine the raspberries, sugar, and water. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens into a syrupy consistency (about 5-7 minutes). Remove from heat and let it cool completely. For a smoother swirl, strain the mixture to remove the seeds. This step is optional, but it gives the ice cream a more refined texture.
2. Make the Graham Cracker Crust
While the raspberry swirl cools, prepare the graham cracker crust. In a small bowl, mix the graham cracker crumbs, melted butter, and sugar until evenly combined. Spread the mixture on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly toasted. Let it cool completely before using. This step adds a delightful crunch and cheesecake-like flavor to the ice cream.
3. Whip the Ice Cream Base
Now, let’s make the ice cream base. In a large mixing bowl, beat the cold heavy cream until stiff peaks form. This ensures a light and airy texture. In a separate bowl, beat the cream cheese until smooth. Gradually add the sweetened condensed milk, vanilla extract, and lemon juice, mixing until fully combined. The lemon juice is optional, but it adds a subtle tang that complements the raspberries beautifully.
Gently fold the whipped cream into the cream cheese mixture until smooth and creamy. Be careful not to overmix, as this can deflate the whipped cream and make the ice cream denser.
4. Assemble the Ice Cream
It’s time to bring everything together! In a loaf pan or airtight container, layer half of the ice cream base. Drizzle half of the raspberry swirl and sprinkle half of the graham cracker crumbs on top. Repeat with the remaining ice cream base, raspberry swirl, and graham cracker crumbs. Use a knife to gently swirl the layers together. This creates those beautiful marbled streaks that make every scoop Instagram-worthy.
5. Freeze and Serve
Cover the container with plastic wrap or a lid and freeze for at least 6 hours, or until firm. For the best texture, let the ice cream sit at room temperature for 5-10 minutes before serving. This softens it just enough to make scooping easy and enjoyable.
Ingredient Insights: Tips for the Best Results
1. Fresh vs. Frozen Raspberries
Fresh raspberries are perfect when in season, as they offer the brightest flavor and natural sweetness. However, frozen raspberries are a great year-round option! They’re often picked at peak ripeness and frozen immediately, retaining their flavor. Just be sure to thaw and drain any excess liquid before using.
2. Cream Cheese: Full-Fat for Creaminess
Opt for full-fat cream cheese for the richest, creamiest texture. Low-fat versions can make the ice cream less smooth. Ensure the cream cheese is at room temperature before mixing to avoid lumps.
3. Heavy Cream: The Key to Luxurious Texture
Use cold heavy cream with at least 36% fat content for the best results. Chilling your mixing bowl and beaters beforehand helps the cream whip up faster and hold its shape better.
4. Dietary Substitutions
This raspberry cheesecake ice cream is highly adaptable to different dietary needs:
- Dairy-free: Use dairy-free cream cheese and coconut cream instead of heavy cream.
- Gluten-free: Swap graham crackers for gluten-free cookies or crackers.
- Low-sugar: Use a sugar substitute like erythritol or stevia, but adjust to taste as they can vary in sweetness.
The Timeless Elegance of Cheesecake Ice Cream
Cheesecake ice cream is a dessert that has captured the hearts of many, blending the rich, creamy texture of cheesecake with the refreshing chill of ice cream. This marriage of flavors is nothing short of magical, and when you add the bright, tangy notes of raspberries, it becomes a symphony of taste that elevates any occasion.
The Science Behind No-Churn Magic
No-churn ice cream is a marvel of culinary science. By combining heavy cream, which provides the necessary fat content for a smooth texture, with sweetened condensed milk, which adds sweetness and stability, you create a dessert that freezes perfectly without the need for an ice cream maker. The result is a creamy, indulgent treat that requires minimal effort.
Creative Ways to Serve Your Raspberry Cheesecake Ice Cream
Why settle for a simple scoop when you can elevate your dessert experience? Try serving your raspberry cheesecake ice cream in a edible cup made from graham crackers, or pair it with a drizzle of chocolate sauce and a sprinkle of chopped nuts. For a truly special presentation, serve it in a hollowed-out raspberry or alongside a slice of fresh pie.
A Taste of Summer: A Personal Story
I remember the first time I made this raspberry cheesecake ice cream. It was a warm summer evening, and I wanted to create something that would cool down my friends and family while still being rich and satisfying. The combination of the creamy base and the burst of raspberry flavor was a hit, and it quickly became a staple at our summer gatherings.
Mastering the Art of the Swirl
Achieving the perfect swirl in your ice cream is both an art and a science. To get that beautiful marbled effect, start by spreading a layer of the ice cream base in your container, then drizzle the raspberry mixture over it. Use a knife to gently swirl the two together, creating a mesmerizing pattern that is as pleasing to the eye as it is to the palate.
Common Pitfalls and How to Avoid Them
One of the most common mistakes when making no-churn ice cream is not chilling the ingredients properly. Always make sure your heavy cream is cold and that your mixing bowl and beaters are chilled before you start. This will help you achieve the perfect texture and prevent the ice cream from becoming too icy.
Planning Ahead: How to Make It in Advance
If you’re hosting a party or simply want to have ice cream on hand, this recipe is perfect for making ahead. Prepare the ice cream base and raspberry swirl a day or two in advance, then assemble and freeze it when you’re ready. This way, you can enjoy a delicious treat without the last-minute rush.
Pairing Possibilities: What to Serve with Your Ice Cream
Raspberry cheesecake ice cream is versatile enough to pair with a variety of flavors. For a sweet touch, try it with a slice of fresh fruit tart or a few strawberries. For a more indulgent experience, pair it with a glass of red wine or a dark chocolate truffle.
The Health Benefits of Raspberries
While this is a treat, raspberries do offer some health benefits. They are packed with antioxidants, fiber, and vitamin C, making them a healthier choice compared to other sweet desserts. So, go ahead and enjoy your ice cream with a clear conscience!
A Visual Guide: How to Make It Step by Step
If you’re a visual learner, here’s a quick guide to making your raspberry cheesecake ice cream. Start by preparing the raspberry swirl, then make the graham cracker crust. Whip up the ice cream base, assemble everything in a container, and freeze until firm. It’s as simple as that!
A Poem for the Palate
In a bowl so cold, the cream is whipped,
With cream cheese smooth, and sugar dipped.
Raspberries red, in swirls they play,
Graham crumbs crunch, in a sweet display.
A scoop so rich, a taste so true,
A summer’s delight, just for you.
The Perfect Summer Gathering Dessert
This ice cream is the epitome of summer. Its vibrant colors and refreshing flavor make it the ideal dessert for outdoor gatherings, barbecues, or simply relaxing in the sun. Serve it in a chilled bowl or a cone, and watch as it brings smiles to everyone’s faces.
Involving the Kids: A Fun Family Activity
Baking with kids can be a fun and educational experience. Let them help crush the graham crackers, mix the raspberry swirl, or even decorate the final dish. It’s a great way to spend quality time together while creating something delicious.
A Heartfelt Conclusion
In conclusion, raspberry cheesecake ice cream is more than just a dessert; it’s a celebration of flavor, texture, and creativity. Whether you’re enjoying it on a lazy summer afternoon or sharing it with loved ones, this recipe is sure to bring joy and satisfaction to all who try it. So, what are you waiting for? Dive into the creamy, tangy world of raspberry cheesecake ice cream today!
Try also :
Lemon Dump Cake
Hummingbird Cake Recipe
Tips and FAQs for Perfect Raspberry Cheesecake Ice Cream
Tips for Success
- Chill your mixing bowl and beaters before whipping the cream. This ensures the cream whips up quickly and holds its shape.
- Fold ingredients gently to maintain beautiful swirls. Overmixing can cause the raspberry swirl to blend too much into the base.
- Freeze in stages for a more defined layered look. Spread the first layer of ice cream base and freeze for 1-2 hours before adding the swirls and crumbs.
Frequently Asked Questions
Q: Can I use frozen raspberries?
A: Yes! Thaw and drain them before using to avoid excess liquid in the swirl.
Q: How do I store leftovers?
A: Keep the ice cream in an airtight container in the freezer for up to 2 weeks. Place a piece of parchment paper on the surface to prevent ice crystals.
Q: Can I make this vegan?
A: Absolutely! Use dairy-free cream cheese and coconut cream. The texture will still be creamy and delicious.
Q: Why is my ice cream too hard?
A: Let it sit at room temperature for 5-10 minutes before scooping. This softens it to the perfect consistency.
Share Your Creation!
There you have it—your ultimate guide to making raspberry cheesecake ice cream that’s creamy, dreamy, and bursting with flavor! Whether you’re serving it at a summer gathering or enjoying a quiet moment of indulgence, this no-churn treat is sure to impress.
We’d love to hear how your creation turned out! Did you add a personal twist? Share your experience in the comments below, rate the recipe, or snap a photo and tag us on social media. Your feedback and creativity inspire us, and we can’t wait to see your delicious results. Happy scooping!
Easy No-Churn Raspberry Cheesecake Ice Cream Recipe
Ingredients
For the Raspberry Puree:
- 2 cups about 250g fresh or frozen raspberries
- 1/4 cup 50g granulated sugar
- 1 tbsp lemon juice
For the Ice Cream Base:
- 2 cups 480ml heavy cream
- 1 cup 240ml whole milk
- 3/4 cup 150g granulated sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
Make the Raspberry Puree:
- In a saucepan, combine the raspberries, sugar, and lemon juice.
- Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly (about 5-7 minutes).
- Remove from heat and strain the mixture through a fine-mesh sieve to remove the seeds. Let the puree cool completely.
Prepare the Ice Cream Base:
- In a large mixing bowl, whisk together the heavy cream, whole milk, sugar, vanilla extract, and salt until the sugar is fully dissolved.
- Stir in the cooled raspberry puree until well combined.
Churn the Ice Cream:
- Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually about 20-25 minutes).
- Once churned, the ice cream will be soft but creamy. Transfer it to a lidded container.
Freeze and Serve:
- Freeze the ice cream for at least 4 hours or until firm.
- Scoop and enjoy!
