Why You’ll Love Summer Raspberry Cheesecake Ice Cream Recipe

It captures the familiar comfort of cheesecake in ice‑cream form, making it feel both indulgent and refreshing.
The raspberry swirl adds a vibrant burst of flavor, balancing richness with brightness.
With the cashew‑crisp or graham‑crumb texture (depending on your variation), you get a nice contrast in every spoonful.
It’s a seasonal dessert that works beautifully when the weather warms up — yet versatile enough to serve on any occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cream cheese (softened)
Heavy cream and/or whole milk
Sweetened condensed milk or sugar (depending on method)
Vanilla extract
Fresh raspberries (or raspberries + lemon/lime juice to make the swirl)
Crushed graham crackers or cookie crumbs (for texture and layering)
Optional: cornstarch or an ice‑cream maker base (depending on choice of method)

Directions

Prepare the raspberry swirl: In a small saucepan, combine raspberries with sugar (and a splash of lemon or lime juice if desired). Cook gently until the berries soften and start to release juices. Remove seeds by straining if you prefer a smoother texture. Chill this mixture.
Make the cheesecake ice‑cream base: Beat the softened cream cheese until smooth. Add the condensed milk (or sugar and milk/cream mixture) and vanilla, blending until well combined. If using heavy cream, whip it to soft peaks and fold it into the base (for no‑churn versions).
Churn or freeze:
- If you have an ice‑cream maker: Pour the chilled base into the machine and churn according to manufacturer instructions until it reaches a soft‑serve consistency.
- If no maker: Fold the base into whipped cream, then pour into a loaf pan or container.
Layer and swirl: Pour a portion of the base into your freezer‑safe container, then top with a layer of raspberry swirl and a sprinkling of crushed graham crackers (or cookies). Repeat layering 2‑3 times, using the remaining base, swirl, and crumbs. Use a knife to gently drag through each layer to create a marbled effect.
Freeze until firm: Cover the container and freeze for several hours (or overnight) until the mixture is fully set and scoopable.
Serve: Let the ice cream sit at room temperature for 5‑10 minutes to soften slightly, scoop into bowls or cones, and enjoy the creamy cheesecake base with raspberry ribbons and crunchy bits.

Servings and timing

This recipe yields approximately 8 servings (about 1½ quarts or ~1.4 litres) when using the layer‑and‑freeze method. Timing breakdown: ~30 minutes active prep (including cooking the raspberry and mixing the base) + ~4‑8 hours freezing time, depending on equipment and method.

Variations

Swap raspberries for strawberries, blueberries or blackberries for a different berry twist.
Use gluten‑free cookie crumbs instead of graham crackers to make it gluten‑friendly.
Add a swirl of chocolate or caramel sauce along with the berry swirl for an extra dimension.
Mix in chopped cheesecake pieces or cookie chunks in the final phase for added texture.
For a lighter version, use half the heavy cream and replace with full‑fat Greek yogurt (though texture will vary slightly).

Storage/Reheating

Store the ice cream in an airtight, freezer‑safe container, pressing a piece of plastic wrap directly onto the surface to prevent ice‑crystals. It will keep well in the freezer for up to 2 weeks. When ready to serve, remove from freezer and let sit for about 5‑10 minutes at room temperature so it softens enough to scoop easily.

FAQs

Why didn’t my ice cream churn to a solid consistency?

If you used an ice‑cream maker and the base remained too soft, it likely needed more freezing time or the mix may have had too much liquid (low fat content). Be sure to fully chill the base before churning and follow the manufacturer’s timing.

Can I make this without an ice‑cream maker?

Yes — use the no‑churn method: Whip heavy cream to soft peaks, fold in the cheesecake base, layer with swirl and crumbs, then freeze until firm. It may take longer to set but gives great results.

Do I need to strain the raspberry seeds?

Straining is optional. If you prefer a smooth texture, strain out seeds after cooking the raspberry mixture. If you don’t mind a bit of texture, you can skip this step for simplicity.

Can I use frozen raspberries instead of fresh?

Absolutely. Just thaw and drain any excess liquid before cooking. Because frozen raspberries release more water, you may need to cook the swirl a bit longer to reduce excess moisture and maintain texture.

How do I prevent ice crystals in the swirl and base?

Ensure both the base and raspberry swirl are well chilled before layering and freezing. When using no‑churn, the high sugar and fat content helps reduce ice crystals. Also, covering the surface directly and minimizing air exposure in the container helps.

Can I add other mix‑ins like nuts or chocolate chunks?

Yes, you can fold in chopped nuts, chocolate chips, or cookie bits during the final layer before freezing. Just be mindful not to disturb the swirl pattern too much if you like the marbled look.

How long before it’s scoopable after removing from the freezer?

Let it sit at room temperature for 5–10 minutes so it softens just enough to scoop smoothly without melting too fast.

Is there a lighter dairy‑free version?

You can experiment by using full‑fat coconut cream instead of heavy cream, and a vegan cream‑cheese substitute for the base. The texture may vary slightly, but you’ll still get the cheesecake‑style flavor.

Can I double the recipe?

Yes, you can double (or halve) the ingredients. Just ensure your container is large enough for proper layering and freezing. Larger volumes may require slightly longer freezing time.

Will the rave swirl stay intact while scooping?

With good layering technique, yes. Use a loaf pan or wide container, layer base, swirl and crumbs, then use a knife to gently swirl each layer. When scooped, you’ll see visible ribbons of raspberry and crumb throughout.

Conclusion

This Summer Raspberry Cheesecake Ice Cream marries creamy cheesecake richness with the lively tart‑sweetness of raspberries and a bit of crunchy crumb contrast — all in a frozen form that’s perfect for warm days or anytime you crave a refreshing dessert. Whether you use an ice‑cream maker or opt for the simpler no‑churn route, it’s a crowd‑pleaser that balances indulgence and ease. Enjoy each scoop!

Summer Raspberry Cheesecake Ice Cream

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This Summer Raspberry Cheesecake Ice Cream is a no-churn dessert that combines sweet raspberries, creamy cheesecake, and crunchy graham cracker pieces for a refreshing summer treat.

Author: Emily
Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 6 hours 22 minutes
Yield: 8 servings
Category: Dessert
Method: No-Churn, Freezing
Cuisine: American
Diet: Vegetarian

Ingredients

2 cups heavy whipping cream
1 can (14 oz) sweetened condensed milk
8 oz cream cheese, softened
1 tsp vanilla extract
1 ½ cups fresh raspberries
1 tbsp sugar
½ cup crushed graham crackers

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Instructions

In a small saucepan, combine raspberries and sugar. Cook over medium heat for about 5–7 minutes until the raspberries break down and form a sauce. Let it cool completely.
In a large mixing bowl, beat the softened cream cheese until smooth.
Add sweetened condensed milk and vanilla extract to the cream cheese and mix until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Layer half of the ice cream mixture into a loaf pan. Swirl in half of the raspberry sauce and sprinkle with half of the crushed graham crackers.
Repeat the layers with the remaining ice cream base, raspberry sauce, and graham crackers. Swirl gently with a knife to create a marbled effect.
Cover and freeze for at least 6 hours or overnight until firm.
Let sit at room temperature for a few minutes before scooping and serving.

Notes

Use fresh or frozen raspberries depending on availability.
Chill the mixing bowl and beaters before whipping the cream for best results.
Store in an airtight container in the freezer for up to 2 weeks.

Nutrition

Serving Size: 1/8 of recipe
Calories: 380
Sugar: 28g
Sodium: 120mg
Fat: 27g
Saturated Fat: 17g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 5g
Cholesterol: 85mg