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!
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!
Ice Cream Machine
You do need an ice cream machine to make this
How To Make Raspberry Swirl Cheesecake Ice Cream
Ingredients
Raspberry Swirl Cheesecake Ice Cream
Whole Milk
Cream Cheese, Room Temp And Softened Completely.
Salt
Heavy Whipping Cream
Light Corn Syrup
Raspberry Swirl Sauce
Fresh Raspberries
Sugar
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.
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.
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Raspberry Swirl Cheesecake Ice Cream Recipe
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.
I am making this right now and the amount of water needed for the raspberry sauce is missing. Please help!
OMG where are those beautiful spoons from?
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.
Yay! Thanks Trina!!! You’ll love it!