Raspberry Cheesecake No-Churn Ice Cream
A rich and creamy cheesecake ice cream base is marbled with a tangy raspberry swirl and sweet-and-salty graham cracker crumbs.
Servings: 8
Equipment
- 9x5 inch loaf pan
Ingredients
Raspberry Swirl
- 2 1/2 cups raspberries fresh or frozen
- 1 cup sugar
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon salt
- 1 teaspoon huckleberry vodka or Chambord (optional)
Graham Cracker Crumbs
- 7 full sheets Honey Graham Crackers
- 4 tablespoons salted butter melted
Cheesecake Ice Cream
- 2 cups heavy cream
- 1 14-ounce can sweetened condensed milk
- 8 ounces cream cheese soft and room temperature
- 1/2 teaspoon salt
- 1 1/2 teaspoons vanilla
Instructions
For the raspberry swirl:
- Combine raspberries, sugar, fresh lemon juice, and salt in a saucepan and cook over medium heat, stirring frequently. Cook until mixture loses a significant amount of water and thickens enough to coat the back of a spoon, about 5-10 minutes.
- Remove from heat and add flavored alcohol, if using. This step is optional but it does help bring out the flavor of the raspberries as well as prevent ice crystals from forming in the fruit swirl in the final product.
- Strain raspberry sauce through a fine mesh strainer to remove the seeds.
- Allow to cool completely.
For the graham cracker crumbs:
- Pulse graham crackers in a food processor.
- With processor running, add melted butter gradually until combined and graham crackers are broken down into fine crumbs. Set aside.
For the cheesecake ice cream:
- Blend soft cream cheese with electric beaters or a stand mixer until smooth and fluffy, 1-2 minutes. Gradually add sweetened condensed milk while continuing to blend. Add salt and vanilla; mix thoroughly.
- In a separate bowl, whisk heavy cream until medium stiff peaks form.
- Gently fold whipped cream into cream cheese mixture, using about 1/3 at a time. Final mixture should be completely smooth and well blended.
To assemble:
- Pour about 1/3 of the cheesecake ice cream batter into a 9 X 5-inch loaf pan. Top with about 1/3 of the graham cracker crumbs, followed by about 1/3 of the raspberry mix.
- Drag a butter knife through the layers, swirling to marble them.
- Repeat layering and swirling two more times with the remaining ice cream batter, graham cracker crumbs, and raspberry swirl.
- Cover and freeze until set, about 5 hours.
- When ready to eat, allow ice cream to warm up to room temperature for 5-10 minutes. Scoop and enjoy!
Notes
You may not necessarily need all of the graham cracker crumbs and/or raspberry swirl. Layer ingredients in proportions that look pleasing to your preferences.