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Berry Cheesecake Ice Cream

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.  
Prep Time40 mins
Cook Time5 mins
Total Time45 mins
Servings: 8

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

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

*Prep time does not include chill or freeze times.