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Raspberry Cheesecake Ice Cream

June 30, 2022 By Dawn 4 Comments

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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.

Side view of raspberry cream cheese ice cream in glass bowls.

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.

Looking down at a bowl of ice cream with spoons on one side and raspberries and graham crackers on the other side.

Helpful Tips:

  • 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

Step one

With an electric mixer beat the cream cheese until fluffy

Raspberries and lemon zest are added to the cream cheese.
Whipped cream cheese and raspberries in a bowl.

Step two

Add raspberries and lemon zest and beat until smooth.

Step three

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.

Graham cracker pieces in a small bowl.

Step four

Add the whipped cream mixture to the cream cheese and raspberry mixture and beat together. Fold in the graham crackers

Raspberry cheese cake ice cream mixture in a loaf pan.
Frozen raspberry cheese cake ice cream in a loaf pan.

Step five

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:

  • Strawberry Frozen Pie
  • Orange Cream Cheese Mousse
  • Lemon Basil Granita
  • Peanut Butter Ice Cream Topping
Looking down at an ice cream scoop in a loaf pan filled with ice cream.

If you make this Raspberry Cheesecake Ice Cream I would love to hear about it! Please leave me a comment and a rating.

Side view of raspberry cream cheese ice cream in glass bowls.

Raspberry Cheesecake Ice Cream

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.
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Raspberry cheesecake ice cream, raspberry ice cream
Prep Time: 10 minutes
Freezing Time: 1 day
Servings: 10 servings
Calories: 261kcal
Author: Dawn

Ingredients

  • 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

Instructions

  • 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.

Notes

  1. Use cream cheese that is at room temperature. It will help with combining the other ingredients and will make for smoother ice cream.
  2. No need to puree the raspberries ahead of time. Add to the cream cheese and use the electric mixer to puree them.
  3. 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.
  4. The ice cream will last for about 2 weeks in a freezer.
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Nutrition information is an estimate and may vary with the brands of ingredients used.

Nutrition

Calories: 261kcal | Carbohydrates: 32.4g | Protein: 5.8g | Fat: 12.7g | Saturated Fat: 7.5g | Cholesterol: 40mg | Sodium: 175mg | Potassium: 214mg | Fiber: 2.5g | Sugar: 25.2g | Calcium: 138mg | Iron: 1mg

This recipe was originally published on September 8, 2012. It has been updated with new content and pictures on June 30, 2022.

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Filed Under: Desserts

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Comments

  1. Amy (Savory Moments)

    September 9, 2012 at 12:08 pm

    Mmmmmmmm… I’ve always loved raspberry ice cream, but this recipe looks like it would take it over the top. Yum!

    Reply
  2. Kitchen Riffs

    September 10, 2012 at 5:08 pm

    What an interesting recipe! Love the flavors. I’ll bet blueberries would be another option, although the raspberries look so great I can’t imagine why I’d substitute! Good stuff – thanks.

    Reply
  3. angiesrecipes

    June 30, 2022 at 10:28 pm

    Cheesecake in ice cream form…why not? It does look very creamy and tempting.

    Reply
  4. Liz

    July 1, 2022 at 11:05 am

    YUM! I made no-churn peach ice cream this morning….and now I’m dying to make your cheesecake ice cream, too!!! Sounds amazing!

    Reply

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Dawn

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My name is Dawn! I am a wife, mom, grandma and the blogger behind Words of Deliciousness! I love sharing my favorite recipes and I hope some of these become your favorites too.
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