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Raspberry Cheesecake Ice Cream

July 16, 2014 by Audra 20 Comments

raspberrycheesecakeicecream

Last week I visited my family in Wisconsin as I mentioned, and I ate an excessive amount of ice cream. I mean what else do you do in the Dairy State when your parents live 5 minutes away from the best frozen custard on the planet? I also made 2 batches of my favorite Salted Caramel Sauce which is just begging to be drizzled over some ice cream. Needless to say, I ate my weight in ice cream and couldn’t be happier.

I churned up this beauty right before leaving town and it kept Andy feeling loved the whole time he was home alone without me & Hugo. (Who got his first TWO teeth this weekend by the way- how has time gone by so quickly!?) In a way I’m glad there is no more left in the freezer because I need a small break!

raspchesecakeicecream3

This ice cream is outstanding- a creamy cheesecake base with a raspberry swirl and graham cracker crumbs. It is refreshing, tart and rich at the same time. Of course  you can mix it up and do a swirl of blueberries or strawberries instead. There’s something about the tart raspberries that I’m extra crazy about though- so good!

raspcheesecake2

Print
Raspberry Cheesecake Ice Cream
 
Ingredients
  • 8 oz cream cheese, cut into pieces
  • zest of 1 lemon
  • 1 cup sour cream
  • ½ cup half-and-half
  • ⅔ cup sugar
  • ⅛ teaspoon salt
  • ¼ cup crushed graham crackers
Raspberry Sauce:
  • 1 cup raspberries, fresh or frozen
  • 3 to 4 tablespoons sugar
  • a few drops of lemon juice
  • 1 tablespoon vodka
Instructions
For the Ice Cream:
  1. In the bowl of a food processor, combine the cream cheese, zest, sour cream, half & half, sugar and salt. Pureé until smooth. Chill thoroughly before churning- (I prefer overnight.)
  2. While you're waiting for the ice cream to chill you can prepare the raspberry sauce by smashing the raspberries a bit and and combining them with the sugar and vodka. Store in the fridge until the ice cream is ready.
  3. Once chilled, churn the ice cream according to your maker's instructions and layer in a container with the raspberry sauce and the graham crackers. Freeze for a few hours to firm up.
Notes
Recipe Adapted from: The Perfect Scoop by David Lebovitz.
3.5.3251

Filed Under: Cheesecake, Ice Cream/Sorbet, Recipes Tagged With: Cream Cheese, Raspberry

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Comments

  1. Medeja says

    July 16, 2014 at 7:33 am

    Gorgeous! Even on cold winter day like today I would like to have some :)

    Reply
  2. Silvia M says

    July 16, 2014 at 7:41 am

    Wow!!! It´s the favorite ice cream flavor of my husband!!! I will try to do.
    A hug!!!

    Reply
  3. Jennifer | Bake or Break says

    July 16, 2014 at 10:39 am

    Looks gorgeous and delicious, Audra!

    Reply
  4. Alyssa {Cake, Crust, and Sugar Dust} says

    July 16, 2014 at 11:54 am

    Such a unique ice cream flavor! And how beautiful are the colors?? Lovely!

    Reply
  5. Elisa @ Insalata di Sillabe says

    July 16, 2014 at 12:28 pm

    This looks soooo good I actually wanted to reach it and grab it through the screen! Can’t wait to recreate it at home as soon as possible!

    xo, Elisa

    Reply
  6. Clever Hen says

    July 17, 2014 at 9:23 am

    This looks divine! Got to try it!

    Reply
  7. Corina says

    July 17, 2014 at 4:14 pm

    This recipe came out great. So deliciouse.

    Reply
  8. Jessica @ Sweet Menu says

    July 17, 2014 at 6:13 pm

    YUM! This ice cream looks incredible! I just love the beautiful raspberry swirls!

    Reply
  9. Thalia @ butter and brioche says

    July 17, 2014 at 6:27 pm

    i am so craving a massive bowl of these right now.. love a good raspberry ice-cream!

    Reply
  10. Baker Momma says

    July 17, 2014 at 9:51 pm

    Kopps custard has nothing on you baby!

    Reply
  11. Katrina @ Warm Vanilla Sugar says

    July 18, 2014 at 1:25 pm

    Such a yummy flavour!! LOVE the cheesecake flavours in there!

    Reply
  12. Zainab says

    July 18, 2014 at 3:10 pm

    So beautiful!! Perfect!! (PS: I should have stopped by earlier before failing miserably at my black raspberry cheesecake ice cream attempt this week lol!)

    Reply
  13. Ande says

    July 19, 2014 at 10:01 am

    Hi! I was thinking about getting an ice cream maker for my dorm room… And since I’m underage and the campus is in a dry town, I was wondering if you had to put the vodka in the raspberry sauce?
    Thanks,
    Ande

    Reply
    • Audra says

      July 20, 2014 at 9:41 pm

      Hey Ande! The vodka just keeps the raspberries from getting too frozen- but you can omit it! (Or use some vanilla extract which has alcohol too!)

      Reply
  14. Joyti says

    July 20, 2014 at 2:37 am

    Ack, that raspberry cheesecake ice cream looks GORGEOUS! And I love raspberries, cheesecake and ice cream. This is genius :)

    Reply
  15. Mollie says

    August 14, 2014 at 8:11 am

    Looks amazing!!! But I don’t think I can get half and half here is Australia, is there something I could use as a substitute? Thanks ;)

    Reply
    • Audra says

      August 17, 2014 at 9:19 pm

      It’s just half cream and half milk so that works! :)

      Reply
  16. amy says

    October 22, 2014 at 6:15 am

    Looks absolutely amazing! Do you know how I could incorporate it to be a strawberry one instead of raspberry?

    Reply
  17. Janet says

    January 11, 2016 at 11:20 am

    Do you cook the raspberries & other ingredients for the sauce or just mix together?

    Reply
    • Audra says

      January 12, 2016 at 8:50 pm

      No need to cook them! :)

      Reply

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