Raspberry Cheesecake Ice Cream

This custard style Raspberry Cheesecake Ice Cream is rich, creamy and absolutely delicious! It features a tangy cream cheese base that's studded with freeze-dried raspberries and layered with a raspberry swirl and crush graham cracker crumbs!

It's the first day of summer and we celebrating with an irresistible ice cream recipe! This Raspberry Cheesecake Ice Cream is a frozen custard, which means it contains egg yolks and does require an ice cream machine.

Be sure to check out some of my favorite custard style ice cream recipes - Strawberry Cheesecake Ice Cream, Rocky Road Ice Cream and Roasted Cherry Ice Cream Sandwiches.

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• Raspberry Cheesecake Ice Cream Ingredients
• Raspberry Cheesecake Ice Cream Instructions
• Equipment
• Storage
• Expert Tips
• FAQ
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• 📖 Recipe

Raspberry Cheesecake Ice Cream Ingredients

Ingredient Notes

• Heavy Cream. We'll be using a higher ratio of heavy cream to whole milk to add richness. The fat coats the ice crystals and prevents them from enlarging, thus creating a smoother and creamier texture.
• Whole Milk. Stick to full-fat whole milk for best results.
• Granulated Sugar. Just the perfect amount of sweetness.
• Egg Yolks. This recipe calls for 5 large egg yolks, which I find is the perfect amount of richness. I’ve experimented with 3 and 4 yolks and it totally works too.
• Full-Fat Cream Cheese. Use block of cream cheese not whipped cream cheese. Also, I find that Philadelphia Cream Cheese is the best as it melts much better.
• Vanilla Extract or Paste. Using real vanilla extract instead of imitation will yield a better flavor profile.
• Freeze-Dried Raspberries. I find mine at Target, but you can also find them at Whole Foods and on Amazon. If you're unable to find it, you can omit it.
• Raspberry Preserves or Jam. To amp up the raspberry flavor, we'll be adding swirls of raspberry preserves.
• Graham Crackers. You can’t have cheesecake without crushed graham crackers. Alternatively, you may use gluten-free graham crackers if you have a gluten intolerance.

*See recipe card for quantities.

Raspberry Cheesecake Ice Cream Instructions

Step 1. In a small bowl, whisk egg yolks and 2 tablespoons of sugar until it thickens and turns to a pale yellow. You can either whisk by hand or use a hand-held mixer. Set aside.

Step 2. In a large saucepan over medium heat, bring heavy cream, milk and ½ cup of sugar to a simmer. The mixture is ready when it reaches between 170°F and 180°F (77°C and 82°C). Be careful not to boil.

Step 3. Once the cream/milk mixture reaches the proper temperature, turn the heat off. In a slow and steady stream, add about ¼ cup of the warm cream/milk mixture into the yolks while whisking continuously. This is important so you don’t scramble the yolks! Add another ¼ cup and whisk, repeat 2 more time. Next, slowly pour the yolk mixture back into the pot and whisk well and constantly. Turn the heat back on to medium and bring the mixture back up 170°F and 180°F (77°C and 82°C).

Step 4. With the heat off, add cubed cream cheese and vanilla and mix until smooth. It may take several minutes for the cream cheese to completely melt. It's okay if there are still tiny pieces of cream cheese though.

Step 5. Strain the mixture into a clean medium sized bowl, preferably with a spout. We are straining the mixture to ensure a smooth custard.

Step 6. Place the plastic wrap directly onto the custard to prevent a skin from forming. Place another piece of plastic wrap over the bowl and cover completely. Chill overnight or for at least 8 hours.

Step 7. When you are ready to churn, pour the custard into your ice cream machine and follow the manufacturer's directions. Once the ice cream starts to thicken, about 4 minutes in, add the freeze-dried raspberries. The ice cream is ready when the texture resembles soft serve ice cream.

Step 8. Add half the of the churned ice cream into an container (I used an 8x4 inch loaf pan). Add dollops of raspberry preserves (1.5 tablespoon worth) on top and swirl into ice cream, followed by the crushed graham crackers. Repeat layer again with the remaining ice cream, preserves and graham crackers.

Step 9. Tightly cover and freeze your ice cream for at least 4 hours. Dig in and enjoy!!

Equipment

• Ice Cream Machine
• Thermometer - Not essential, but helpful!

Storage

• Homemade ice cream is best eaten within a week, although I doubt it would last that long. For best results, store in an airtight container to prevent ice crystals from forming.

Expert Tips

FAQ

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📖 Recipe