Summer Raspberry Cheesecake Ice Cream Recipe
If you’re searching for a dessert that tastes like summer in every spoonful, look no further than Summer Raspberry Cheesecake Ice Cream. This luscious treat marries velvety cream cheese with sweet-tart raspberries and crunchy graham cracker crumbs, creating a frozen delight that’s as indulgent as it is refreshing. Every bite delivers that classic cheesecake flavor, with bursts of juicy berries and the nostalgia of a sunny afternoon picnic. If you love homemade ice cream and crave a playful twist on a classic dessert, this is an absolute must-try.
Ingredients You’ll Need
You’ll be amazed by how a few straightforward ingredients come together to create Summer Raspberry Cheesecake Ice Cream. Each one is chosen for its role in crafting an ice cream that’s creamy, tangy, and studded with bright raspberry flavor and crunchy, buttery notes. Don’t skip or skimp—each has a delicious job to do!
- Heavy cream: Gives the ice cream its rich, ultra-creamy texture and classic scoopability.
- Whole milk: Balances out the richness with some lightness for that perfect not-too-heavy mouthfeel.
- Sugar: Adds sweetness and helps create a silky-smooth texture—don’t cut back or your ice cream will be icy.
- Cream cheese (softened): The secret to cheesecake ice cream; it brings the tanginess and luscious body.
- Fresh raspberries: Star of the show! Sweet, tart, and bursting with vibrant color.
- Graham cracker crumbs: For that classic cheesecake crust crunch in every single bite.
- Vanilla extract: Rounds out the flavors and boosts the “cheesecake” vibes.
How to Make Summer Raspberry Cheesecake Ice Cream
Step 1: Blend the Cream Cheese and Sugar
Start by beating your softened cream cheese and sugar together until everything is smooth and fluffy. It only takes a couple of minutes, but don’t rush it—the goal is to melt the sugar into the cream cheese, building a silky foundation for your Summer Raspberry Cheesecake Ice Cream.
Step 2: Add Cream, Milk, and Vanilla
Pour in your heavy cream and whole milk, followed by that dreamy dash of vanilla extract. Mix everything together until you have a smooth, pourable base. This is where cheesecake transforms into ice cream magic right before your eyes!
Step 3: Fold in Raspberry Purée
Take half of your fresh raspberries and puree them, then gently swirl this ruby red mixture into your ice cream base. The color is gorgeous, and the taste even better, infusing every scoop with a bright, fruity pop.
Step 4: Chill the Mixture
Transfer your bowl to the refrigerator for at least one hour. This brief chill helps the flavors blend and ensures your Summer Raspberry Cheesecake Ice Cream churns up super smooth later.
Step 5: Churn the Ice Cream
Pour your chilled mixture into an ice cream maker and let it churn, following your machine’s instructions. As it spins, you’ll see it thicken into creamy ribbons and fill the kitchen with that irresistible cheesecake scent.
Step 6: Add Raspberries and Graham Cracker Crumbs
Right at the end of churning, sprinkle in the remaining fresh raspberries and fold in those irresistible graham cracker crumbs. These last-minute additions give every scoop bursts of juicy fruit and crunchy, buttery bits—just like a cheesecake crust.
Step 7: Freeze Until Firm
Transfer the churned ice cream to a container, pop on a lid, and tuck it into the freezer for at least four hours. Waiting is the hardest part, but it’ll be perfectly scoopable and full of that signature Summer Raspberry Cheesecake Ice Cream flavor.
How to Serve Summer Raspberry Cheesecake Ice Cream
Garnishes
Garnishing is where you can truly let your creativity shine. Top each bowl with extra fresh raspberries, a sprinkle of graham cracker crumbs, or even a drizzle of raspberry coulis for a stunning finish that instantly makes this ice cream party-worthy. A sprig of fresh mint adds a pop of color and a touch of elegance.
Side Dishes
This ice cream is irresistible all on its own, but it also pairs beautifully with shortbread cookies, a crisp meringue, or even a slice of simple pound cake. If you’re feeling extra decadent, serve alongside lemon bars or fresh summer fruit for a truly memorable dessert spread.
Creative Ways to Present
Why not scoop your Summer Raspberry Cheesecake Ice Cream onto warm waffles, sandwiched between graham crackers for an ice cream sandwich, or layered in parfait glasses with whipped cream and extra berries? For a crowd, try serving mini ice cream pies by packing it into cupcake liners with graham cracker bases—adorable and delicious!
Make Ahead and Storage
Storing Leftovers
If you somehow manage to have leftovers, transfer them right into an airtight container. Press a sheet of parchment or wax paper onto the surface before sealing to keep ice crystals at bay and the texture as lush as day one.
Freezing
Summer Raspberry Cheesecake Ice Cream stores like a dream in the freezer for up to two weeks. Just be sure to stash it at the back of your freezer, away from temperature fluctuations, for the creamiest result every time you scoop.
Reheating
While you certainly don’t need to “reheat” ice cream, letting the container rest at room temperature for 5–10 minutes before scooping makes it perfectly soft and scoopable, just like your favorite ice cream shop experience.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Frozen raspberries work wonderfully—just thaw them and pat dry to remove excess water. The flavor will still be vibrant, and your Summer Raspberry Cheesecake Ice Cream will turn out just as delicious.
Can I make this without an ice cream maker?
Yes! If you don’t have an ice cream maker, pour the chilled mixture into a freezer-safe pan, freeze for an hour, then stir vigorously. Repeat this two or three times for the creamiest homemade texture.
Is it possible to make this recipe dairy-free?
While this ice cream owes much of its richness to dairy, you can experiment with vegan cream cheese, coconut cream, and a plant-based milk for a dairy-free variation. The taste will be a bit different, but still totally scrumptious.
How do I prevent ice crystals from forming?
Be sure to chill the base thoroughly before churning, store the ice cream with a layer of parchment against the surface, and keep it tightly sealed in the coldest part of your freezer.
Can I double the recipe for a party?
Definitely! You can double or even triple the quantities—just make sure your ice cream maker and freezer containers are large enough, and allow for extra churning time if making larger batches.
Final Thoughts
This Summer Raspberry Cheesecake Ice Cream is pure joy in a bowl: rich, creamy, jammy, and a true celebration of the berry season. It’s the kind of dessert people beg you to make again, and after one taste, you’ll understand why. Give it a try—you’re just a few easy steps away from spectacular homemade ice cream bliss!
