Raspberry Cheesecake Ice Cream is creamy delicious ice cream that is super simple to make. It is no-churn ice cream so don’t worry if you don’t have an ice cream maker.
If you don’t have an ice maker, don’t worry you won’t need one for this recipe. It is super simple to make, and you won’t believe how creamy it turns out. The only bad part about this recipe is the waiting time.
This recipe is made with fresh raspberries, it goes nicely with the cream cheese that is in the recipe. Ice cream is always the perfect way to end a meal. It is one of my family favorites.
- Make sure to have your cream cheese at room temperature. It will make it easier to beat so that it is creamy.
- There is no need to puree the raspberries. Once the cream cheese is whipped, add them to the cream cheese, use the beaters, and beat them until they are pureed. It is easy and fast.
- Every freezer is a little different so freezing time may vary. If you want to make sure that the ice cream is frozen before you serve it I would suggest making it the day before.
- Once the ice cream is frozen and you are ready to serve it, take it out of the freezer for 10 to 15 minutes to soften for easy scooping.
- The ice cream can be kept in the freezer for up to 2 weeks.
How to make Raspberry Cheesecake Ice Cream
With an electric mixer beat the cream cheese until fluffy
Add raspberries and lemon zest and beat until smooth.
Add the whipping cream to another bowl. With clean beaters whip until the cream is thickened or soft peaks form. Pour in the sweetened condensed milk and beat in.
Add the whipped cream mixture to the cream cheese and raspberry mixture and beat together. Fold in the graham crackers
Pour into a freezer-friendly container and place in the freezer for around 8 hours or overnight.
More easy dessert recipes that I am sure you will love:
If you make this Raspberry Cheesecake Ice Cream I would love to hear about it! Please leave me a comment and a rating.
Raspberry Cheesecake Ice Cream
- 8 ounces cream cheese softened
- 2 cups raspberries
- 2 teaspoons lemon zest
- 1/12 cups whipping cream
- 14 ounce Sweetened Condensed Milk
- 3 whole graham crackers coarsely chopped
- In a large bowl beat the cream cheese with an electric mixer until fluffy about 30 seconds
- Add the raspberries and lemon zest and beat until smooth
- In another bowl with clean beaters whip the whipping cream until thick or until soft peaks form. Pour in the sweetened condensed milk and beat in.
- Add the whipped cream mixture to the cream cheese and raspberry mixture and mix until well combined.
- Pour the mixture into a freezer container or a loaf pan will work well. Cover tightly
- Place in the freezer and freeze for about 8 hours or overnight.
- Before serving remove from the freezer for 10 to 15 minutes to thaw slightly.
- Use cream cheese that is at room temperature. It will help with combining the other ingredients and will make for smoother ice cream.
- No need to puree the raspberries ahead of time. Add to the cream cheese and use the electric mixer to puree them.
- Every freezer will freeze the ice cream in a different amount of time. Check it periodically to see how frozen it is. About 6 hours for soft-serve ice cream or 8 hours overnight for completely frozen ice cream.
- The ice cream will last for about 2 weeks in a freezer.
This recipe was originally published on September 8, 2012. It has been updated with new content and pictures on June 30, 2022.