I’m so excited to feature this raspberry swirl cheesecake ice cream recipe today! Last week I took my family to the farm for a little outing! We picked fresh raspberries and the entire time I was thinking about what I could do with them. Tarts are great and I thought that would be delicious, but I also really love making homemade ice cream. Finally, after picking countless raspberries off the vine, the idea of a fresh raspberry swirl cheesecake ice cream sounded so good! So I altered my favorite recipe and made the most incredible cheesecake ice cream with fresh raspberry swirls! The recipe is pretty easy to follow too. Yay! It takes a little time, but it’s so worth it and you can clean as you go, making it easier when you’re finished. We topped the raspberry cheesecake ice cream with crushed graham crackers and it was heavenly! Enjoy and stay charming!
Raspberry Swirl Cheesecake Ice Cream Recipe
(Ice cream base adapted from Jeni’s Splendid Ice Cream)
2 cups + 1 tablespoon whole milk
1 tablespoon cornstarch
11 ounces cream cheese, room temp and softened completely.
1/4 teaspoon salt
1 1/2 cup heavy whipping cream
1 cup brown sugar
2 tablespoons light corn syrup
1 teaspoon vanilla extract
Raspberry Swirl Sauce
1 cup fresh raspberries
1/4 cup sugar
2 tablespoons cornstarch
juice of 1/2 lemon
pinch of salt
Whip the cream cheese in a large bowl until completely smooth… no lumps at all. Mix in the salt.
In a small bowl, mix together the cornstarch and 1 tablespoon whole milk and mix until combined.
In a heavy sauce pan, combine the whole milk, heavy cream, sugar and corn syrup. Bring to a boil on medium heat, then boil for 4 minutes, exactly. Remove from heat, add in the smooth cornstarch and stir until totally smooth.
When the mixture is hot, slowly pour it over the cream cheese, whisking as you go so there are no clumps in the cream cheese.
Put the bowl in the freezer for 15 minutes until it cools.
Pour the mixture into your ice cream machine and freeze according to directions.
While the ice cream is freezing, make the raspberry sauce by adding the raspberries, 1/4 cup water, sugar, lemon juice and a medium sauce pan and simmer. Add the cornstarch with 1 tablespoon water and stir until smooth. Then add to the raspberry mixture and boil until the juices are thick.
Strain the juice in a mesh strainer to remove the seeds. I use a spoon to stir and I push the mixture through the mesh strainer.
Refrigerate the sauce until room temp or cold.
When the ice cream is almost done freeing, add in the raspberry swirl sauce.
Usually you can tell when the ice cream is done when it pulls away from the sides.
Pour into an ice cream container to freeze for a few hours. I like using these.