What can I use if I don't have fresh raspberries for Raspberry Ice Cream Cheesecake?

If fresh raspberries aren't available, you can substitute with strawberries, blackberries, or blueberries. These berries provide a similar tartness and sweetness that complement the cheesecake flavor. When substituting, taste and adjust the sugar in the coulis or swirl as needed because some berries may be sweeter or more tart than raspberries.

Can I prepare the raspberry swirl and ice cream base in advance?

Yes, you can prepare both the raspberry coulis and the cheesecake ice cream base up to one day ahead. Make sure they are fully chilled before churning in the ice cream maker. This helps the ice cream freeze properly and allows flavors to develop for better taste.

What type of dairy should I use to make Raspberry Ice Cream Cheesecake?

Whole milk and full-fat cream are recommended for the ice cream base. Using full-fat dairy creates a richer, creamier texture that mimics the classic cheesecake consistency. Low-fat or skim milk will result in a less creamy and less smooth ice cream.

Can lemon juice be used instead of lime juice in the raspberry swirl?

Yes, lemon juice can replace lime juice in the raspberry swirl or coulis. Both add a bright, acidic note that balances the sweetness of the berries. Use half the amount of lemon juice compared to lime, as lemon tends to be more tart.

Is the cheesecake ice cream base enjoyable without the raspberry swirl?

Absolutely, the cheesecake ice cream base itself has a rich, tangy flavor similar to classic cheesecake. It's creamy and smooth on its own, making it a delicious option if you prefer a plain cheesecake flavor or want to pair it with other toppings or mix-ins.

Raspberry Ice Cream Cheesecake Recipe With Creamy Swirls

Name: Raspberry Ice Cream Cheesecake
Prep time: 4 h 30 min
Cook time: 5 min
Total time: 4 h 35 min
Cuisine: American
Ingredients: – 12 oz (about 340 g) fresh raspberries; – ½ cup sugar; – Juice of 1 lime; – 8 oz (about 225 g) softened cream cheese; – ½ cup sugar; – 1 cup (240 ml) milk; – ½ cup (120 ml) heavy cream; – 2 oz (about 56 g) graham cracker crumbs

Description

🍨 Experience the perfect blend of creamy cheesecake and tart raspberry in this dreamy homemade ice cream that will transport you to dessert paradise
🍓 Create restaurant-quality swirled ice cream at home with this easy recipe that delivers rich texture and vibrant fruit flavor in every scoop

Ingredients

– 12 oz (about 340 g) fresh raspberries

– ½ cup sugar

– Juice of 1 lime

– 8 oz (about 225 g) softened cream cheese

– ½ cup sugar

– 1 cup (240 ml) milk

– ½ cup (120 ml) heavy cream

– 2 oz (about 56 g) graham cracker crumbs

Instructions

1-First, make the raspberry coulis: Cook 12 oz fresh raspberries, ½ cup sugar, and juice of 1 lime over medium-high heat for about 5 minutes until the berries soften and sugar dissolves.

2-Then, cool the mixture, blend it smooth, strain out the seeds, and chill it in the fridge.

3-For the ice cream base, beat 8 oz softened cream cheese with ½ cup sugar until it’s nice and smooth.

4-Gradually mix in 1 cup milk and ½ cup heavy cream, then chill the base for about 1 hour.

5-Combine the chilled ice cream base with half of the raspberry coulis in an ice cream maker and freeze according to the manufacturer’s instructions.

6-In a freezer-safe container, layer the frozen ice cream with the reserved coulis and 2 oz graham cracker crumbs, repeating the layers 2 to 3 times.

7-Finally, freeze everything for 2 hours or until firm, then serve it up cold!

Notes

🍓 Use fresh raspberries when in season for the best flavor, but frozen work well too – just thaw before cooking
🧊 Make sure both the raspberry coulis and ice cream base are thoroughly chilled before churning for the creamiest texture
🍪 For extra crunch, toast the graham cracker crumbs lightly before layering to enhance their buttery flavor

Prep Time: 30 minutes
Freezing time: 4 hours
Cook Time: 5 minutes
Category: Dessert
Method: Ice Cream Making
Cuisine: American

Nutrition

Serving Size: 1 scoop
Calories: 280
Sugar: 32g
Sodium: 180mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0.3g
Carbohydrates: 28g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg

Keywords: Raspberry Ice Cream, Cheesecake Dessert, Swirled Ice Cream, Creamy Texture