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Raspberry Cheesecake Ice Cream

  • Author: Stacey M Doyle
  • Yield: 1 1/2 - 2 qts 1x



Raspberry Coulis:

  • Click the link above for the recipe.

Ice Cream Base:

  • 8 oz Cream Cheese (softened)
  • 1/2 cup Sugar
  • 1 cup Milk
  • 1/2 cup Heavy Cream
  • 2 oz Graham Cracker crumbs


For the Raspberry Coulis:

  1. Click the link above for the recipe.

For the Ice Cream Base:

  1. Using a stand or hand mixer, beat the softened Cream Cheese with 1/2 cup Sugar and mix until smooth and creamy. If you rub a small amount between your fingers and it still feels grainy from the sugar, continue to beat for a few more minutes until smooth.
  2. Slowly add in the Milk and Heavy Cream, mixing until well combined. Allow mixture to chill for about 1 hour in refrigerator.
  3. Once ice cream base is chilled, add to your ice cream maker along with 1/2 of the Raspberry Coulis and freeze according to directions. The Raspberries will give it a light pink hue and a subtle hint of flavor to the ice cream base.
  4. When the ice cream is ready, transfer to a freezer proof container, layering the ice cream then the reserved Raspberry Coulis and a thin dusting of Graham Cracker Crumbs. Continue to layer 2 – 3 times.
  5. Continue to freeze in your freezer for about 2 hours or until firm.
  6. Serve and Enjoy!


You can make the Raspberry Coulis and Ice Cream Base the day before. Make sure mixtures are completely chilled before adding to the ice cream maker.Use whole milk for best results.If you don’t have a Lime, then the juice a 1/2 of a Lemon can be used instead.You can substitute the berries for any soft berry of your choice. Check the Coulis for sweetness and adjust if needed. Strawberries, Blackberries or Blueberries are ideal for this recipe.

  • Category: Dessert
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