Homemade Raspberry Cheesecake Ice Cream
Made with finely crushed freeze dried raspberries, this super creamy ice cream has a beautiful natural pink color and true raspberry flavor.
- Prep Time: 45 minutes
- Total Time: 45 minutes
- Yield: Ten 1/2-cup servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
For the Ice Cream
- 1.2 ounce package freeze dried raspberries
- 1 cup whole milk
- 3/4 cup granulated sugar
- 2 cups heavy cream
For the Cheesecake Ribbon
- 4 ounces (1/2 block) cream cheese, softened
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar
- 2 tablespoons heavy cream
- 1/2 cup crushed graham crackers
Instructions
- In a blender*, crush raspberries finely. Add milk and sugar and blend on low speed until dissolved. Add heavy cream and blend once more until mixed well.
- Pour the raspberry and cream mixture into the ice cream maker according to directions. I let mine churn for about 25 minutes.
- While the ice cream is churning, add the cream cheese, vanilla extract, powdered sugar and heavy cream to a medium bowl and mix with electric mixer until smooth.
- When the ice cream has thickened, pour half into a loaf pan or other container. Spread half of the sweetened cream cheese mixture over the ice cream and sprinkle half of the graham cracker crumbs over the top. Add the other half of the ice cream, cream cheese, and graham cracker crumbs and swirl with a knife. Cover and freeze until firm.
Notes
*You can make this recipe without a blender if needed. Just crush the raspberries in a Ziploc bag with a heavy rolling pin or mallet. Use an electric mixer and a large bowl to mix the finely crushed raspberries, milk, sugar, and cream.
Nutrition
- Serving Size: 1/2 cup
- Calories: 328
- Sugar: 23g
- Sodium: 80mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 7.2g
- Trans Fat: 0.6g
- Carbohydrates: 27g
- Fiber: 1.8g
- Protein: 3.5g
- Cholesterol: 71mg
