The Best Raspberry Swirl Cheesecake Ice Cream

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I’m so excited to feature this raspberry swirl cheesecake ice cream recipe! It’s a churn recipe and it’s easy to follow too. We made a fresh raspberry swirl sauce and it’s so delicious!

There ice cream cones with raspberry swirl cheesecake ice cream  - raspberry cheesecake ice cream

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!

We love raspberry, just like these chocolate-filled raspberries and homemade raspberry fudge!

The recipe is pretty easy to follow too. 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 ice cream with crushed graham crackers, and it was heavenly!

overhead of raspberry swirl cheesecake ice cream with gold spoons and cones - raspberry cheesecake ice cream

Ice Cream Machine

You do need an ice cream machine to make this raspberry swirl cheesecake ice cream. I’ve had the same one for the past 11 years and it still works perfectly. I highly recommend it.

How To Make Raspberry Swirl Cheesecake Ice Cream

Ingredients

Raspberry Swirl Cheesecake Ice Cream

Whole Milk

Cornstarch

Cream Cheese, Room Temp And Softened Completely.

Salt

Heavy Whipping Cream

Brown Sugar

Light Corn Syrup

Vanilla Extract

Raspberry Swirl Sauce

Fresh Raspberries

Sugar

Cornstarch

Lemon

Pinch Of Salt

Instructions

For the Ice Cream

  • 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 of whole milk and mix until combined.
  • In a heavy saucepan, 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 the directions.

The Raspberry Sauce

  • Add the raspberries, 1/4 cup water, sugar, lemon juice, and a medium saucepan 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.

What Makes Ice Cream Creamy?

Our homemade ice cream is always incredibly creamy for a few reasons.

  • We use cream cheese in the base, which creates a very creamy texture.
  • We use cornstarch in all of our cream bases frozen desserts. This works as a stabilizer and helps water from moving around, creating ice crystals. You don’t want ice crystals in your creamy frozen treats. That makes it “icy” and not as smooth. For me, cornstarch is a MUST when making ice cream. You can also read more about it here.
  • Cream mixed with cornstarch and cream cheese creates a creamy base.

one raspberry swirl cheesecake ice cream cone - ice cream maker

Pour the ice cream into an ice cream container to freeze for a few hours. I like using these. I keep them on hand because they’re perfect for storing ice cream.

You can add a layer of plastic over the top before placing the lid on too.

A container of raspberry swirl cheesecake ice cream - ice cream maker

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Raspberry cheesecake ice cream

Raspberry Swirl Cheesecake Ice Cream Recipe

The most incredible cheesecake ice cream with fresh raspberry swirls! The recipe is pretty easy to follow too. Yay!

5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
freezing: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 8 servings
Calories: 490kcal
Author: Eden

Ingredients

Raspberry Swirl Cheesecake 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

Instructions

For The Ice Cream

  • 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….

The raspberry sauce

  • add 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.

Nutrition

Calories: 490kcal | Carbohydrates: 48g | Protein: 5g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 110mg | Sodium: 289mg | Potassium: 227mg | Fiber: 1g | Sugar: 42g | Vitamin A: 1280IU | Vitamin C: 5.7mg | Calcium: 163mg | Iron: 0.5mg
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4 thoughts on “The Best Raspberry Swirl Cheesecake Ice Cream”

  1. This looks so good! Cheesecake ice cream is my favorite! I think I might make this for an ice cream social my church is hosting in a couple weeks.

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