Berry cheesecake ice cream tastes just like a slice of cheesecake topped with homemade berry syrup. With rich cheesecake ice cream, swirled with graham cracker crust crumb and blueberry and raspberry sauces. This ice cream is a dream come true for cheesecake lovers.
As in love as I am, with my strawberry cheesecake ice cream, I just knew I had to make another flavor. And if I’m being honest, I’m already brainstorming more flavors I can try out too – like instead of a fruit swirl in the middle, what about caramel and chocolate, or peanut butter, or what if I could make a chocolate cheesecake ice cream, I mean, I’m drooling just thinking of the amazing possibilities. But this one, this raspberry and blueberry cheesecake ice cream is amazing too. I mean, its got that amazing cheesecake ice cream base, swirled with my favorite graham cracker crust crumble (because graham cracker crusts are a must have on cheesecakes), and then its got swirls of blueberry sauce AND raspberry sauce.
So its like taking a bite of your favorite cheesecake with raspberry and blueberry sauce on top – but turned into ice cream. If that doesn’t fulfill almost all your dessert dreams, then I don’t know what will.
This ice cream delicious to eat all summer, or all year long. But it would also make a really fun fourth of July treat too. I mean, its red from the raspberries, and blue, or mostly purple 😉 from the blueberries but pretty much its just raspberry blueberry swirled cheesecake ice cream.
Because this ice cream has layers of graham cracker crust and fruit syrup throughout it needs both an ice cream maker, for churning the ice cream, and it needs to be frozen for about 6-12 hours (I usually just stick it in there overnight) before enjoying it to the finest degree. So while time consuming to wait to eat, the actual time you are working is maybe 20 minutes. You’ve got to make the 2 separate sauces, blueberry and raspberry, let that chill in the fridge while you mix your ice cream base and run it through your ice cream maker, then make the graham cracker crust crumble when you’re all ready to layer everything together.
The good thing about this ice cream is that the cheesecake ice cream base is phenomenal on its own. But let me tell you, when you get a big bite of ice cream with a swirl of graham cracker crust and a swirl of the blueberry sauce or the raspberry sauce its like heaven. I like the berries separate because you can really enjoy them separately when you come across their separate sauces and enjoy them. But if you’re feeling just a little lazier you’re more than welcome to combine the two to make one mixed berry sauce that you’ll swirl throughout instead.
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Berry Cheesecake Ice Cream
Ingredients
For the Raspberry Swirl:
- 1 cup raspberries
- 3 TBS sugar
- 1/2 TBS corn starch
For the Blueberry Swirl:
- 1 cup blueberries
- 3 TBS sugar
- 1/2 TBS corn starch
For the Graham Cracker Crust Swirl:
- 4 graham cracker cookies
- 1/2 TBS sugar
- 2 TBS melted butter
For the Cheesecake Ice Cream:
- 8 oz softened cream cheese
- 1 cup white sugar
- 2 cups heavy cream
- 1 cup whole milk
Equipment
Instructions
For the Raspberry Swirl:
- Blend up the raspberries until smooth (Add in a little water if needed)
- Pour puree through a fine mesh strainer to remove seeds.
- Pour puree, sugar, and cornstarch into a medium sized sauce pan and cook over medium heat until sauce is thickened, for about 4 minutes.
- Pour into a bowl and refrigerate for 1 hour.
For the Blueberry Swirl:
- Blend up the blueberries until smooth (Add in a little water if needed)
- Pour puree through a fine mesh strainer to remove seeds.
- Pour puree, sugar, and cornstarch into a medium sized sauce pan and cook over medium heat until sauce is thickened, for about 4 minutes.
- Pour into a bowl and refrigerate for 1 hour.
For the Graham Cracker Crust:
- Crush your graham crackers into a fine crumb.
- Combine the graham cracker crumbs, sugar and melted butter. Set aside till needed.
For the Cheesecake Ice Cream:
- Whisk together your cream cheese and your sugar until smooth.
- Add in the heavy cream and milk and whisk until mostly combined. **
- Pour mixture into your prepared ice cream mixer. Allow to churn according to manufactures instructions.
- Scoop ⅓ of the ice cream mixture into a 3QT pan (a bread pan is perfect for this)
- Scoop ⅓ of the raspberry puree, blueberry puree, and sprinkle ⅓ of the graham cracker crumbs over the top of the ice cream.
- Swirl together with a knife. (Swirl well, any thick berry sauce areas will become a bit icy)
- Repeat with the second third, and final third of the ice cream, sauce and graham crackers.
- Cover with plastic wrap and place in your freezer to harden for 6 hours, up to overnight.
Notes
Things you might need for this recipe:
Madison says
Oh my goodness… I was taking tastes of this before putting it in the freezer… holy moly!! This is incredibly delicious! My husband is going to be over the moon for this as his birthday dessert!
Aimee says
Hope he loves it!!
ZazaCook says
This ice cream looks divine!
Aimee Berrett says
Thank you! It really is!!
Ellen Garrett says
so pretty and so delicious. You must make this for me in 6 months.