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Summer Raspberry Cheesecake Ice Cream

A refreshing and creamy ice cream that combines the rich flavors of cheesecake with the bright tang of fresh raspberries, perfect for summer days.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

For the Ice Cream Base
  • 1 cup cream cheese, softened Ensure cream cheese is at room temperature for a smoother mixture.
  • 1 cup heavy cream Use fresh heavy cream for the best flavor.
  • 1/2 cup milk Regular milk can be replaced with dairy-free alternatives if needed.
  • 1 cup sugar Adjust sugar to taste if desired.
  • 1 teaspoon vanilla extract Pure vanilla extract is recommended.
  • pinch salt Enhances overall flavor.
For the Fruity Flavor
  • 2 cups fresh raspberries Use ripe and vibrant raspberries for best results.
  • 1/2 cup graham cracker crumbs Add for a classic cheesecake texture.

Method
 

Preparation
  1. In a medium bowl, blend cream cheese, sugar, and vanilla extract until smooth.
  2. In a separate bowl, whisk together heavy cream and milk until combined.
  3. Gradually add the cream mixture to the cream cheese mixture, mixing until smooth.
  4. Gently fold in fresh raspberries and graham cracker crumbs.
Churning
  1. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
Freezing
  1. Transfer to a container and freeze for at least 4 hours before serving.

Notes

Store in an airtight container in the freezer for up to 2 weeks. Allow to sit out for a few minutes before serving for easier scooping. Variations and serving suggestions are included to customize your ice cream experience.