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Homemade ice cream is one of my favorite things to make, and this Cheesecake Ice Cream is absolutely divine! It’s rich, creamy, and has the perfect balance of tangy cheesecake flavor with a fresh raspberry swirl.
If you love cheesecake try my classic cheesecake recipe, ricotta cheesecake and pumpkin cheesecake!
Pin this now to find it later
Pin ItLast week, my family and I went raspberry picking, and as I was gathering handfuls of these sweet, juicy berries, I started brainstorming dessert ideas. A tart sounded delicious, but I kept coming back to ice cream – because let’s be honest, cheesecake-flavored ice cream with a fresh raspberry swirl just had to happen!
This recipe is easy to follow, and while it does require an ice cream maker, I promise it’s worth it. Plus, I have a few pro tips to make the process smooth and fun
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! I also made chocolate filled raspberries with the leftover berries and they were so yummy!
How to Make Raspberry Swirl Cheesecake Ice Cream
Step 1: Make the Ice Cream Base
- Whip the cream cheese – In a large bowl, whip the cream cheese until it’s completely smooth. Mix in the salt.
- Prepare the cornstarch mixture – In a small bowl, mix 1 tablespoon of whole milk with cornstarch until smooth.
- Heat the base – In a saucepan, combine the whole milk, heavy cream, sugar, and corn syrup. Bring to a boil over medium heat and boil for 4 minutes.
- Thicken the base – Remove from heat, add the cornstarch mixture, and stir until smooth.
- Combine with cream cheese – Slowly pour the hot milk mixture over the whipped cream cheese, whisking constantly to avoid lumps.
- Cool the mixture – Place the bowl in the freezer for 15 minutes until it cools.
- Churn the ice cream – Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions.
Step 2: Make the Raspberry Swirl
- Cook the raspberries – In a saucepan, combine raspberries, 1/4 cup water, sugar, lemon juice, and a pinch of salt. Simmer over medium heat.
- Thicken the sauce – Mix cornstarch with 1 tablespoon water and stir into the raspberry mixture. Bring to a boil and cook until thickened.
- Strain the seeds – Push the mixture through a fine mesh strainer to remove seeds. Refrigerate until cold.
Step 3: Assemble & Freeze
- Add the swirl – When the ice cream is almost done churning, drizzle in the cooled raspberry sauce.
- Freeze for a few hours – Pour the ice cream into a container and freeze until firm. For extra freshness, press a layer of plastic wrap over the surface before sealing with the lid.
- Serve & enjoy! – Scoop, garnish with crushed graham crackers if desired, and enjoy the creamiest, dreamiest raspberry cheesecake ice cream e
Eden’s Tips for the Creamiest Ice Cream
Use fresh, ripe raspberries – The fresher, the better for a vibrant, flavorful swirl!
Use cornstarch – It acts as a stabilizer to prevent ice crystals, making the texture smoother.
Don’t skip the cream cheese – This gives the ice cream its signature cheesecake flavor and extra creaminess.
Chill everything – Make sure the base is completely cool before churning for the best texture.
Recipe Variations
- Make it a no-churn ice cream: Replace cornstarch with sweetened condensed milk and fold everything together with whipped cream before freezing.
- Swap the fruit: Try blueberries, blackberries, or strawberries for a fun twist.
- Add mix-ins: Swirl in crushed graham crackers, chocolate chunks, or even caramel for extra indulgence.
- Make it boozy: Add a splash of Chambord or raspberry liqueur for a grown-up version.
Frequently Asked Questions
Can I make this ice cream without an ice cream maker?
Yes! Instead of churning, whip 2 cups of heavy cream to stiff peaks, then fold in the cream cheese mixture and raspberry swirl. Freeze for at least 6 hours.
How long does homemade ice cream last in the freezer?
Stored in an airtight container, it lasts up to 2 weeks. Pressing plastic wrap directly onto the surface helps prevent ice crystals.
Can I use frozen raspberries?
Absolutely! Just thaw them first and drain any excess liquid before making the swirl.
What’s the best way to store homemade ice cream?
Use a freezer-safe container with a tight lid, and place a layer of plastic wrap directly on top of the ice cream before sealing to prevent freezer burn.
Can I use a different sweetener?
Yes! You can swap brown sugar for honey or maple syrup, but it may slightly alter the texture.
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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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!