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A close-up of a glass loaf pan filled with creamy raspberry cheesecake ice cream, featuring swirls of vibrant raspberry sauce and golden graham cracker crumbs, ready to be frozen. A hand gently swirls the layers together with a butter knife, creating a marbled effect. Fresh raspberries and graham cracker crumbs sit nearby on a rustic countertop.

Easy No-Churn Raspberry Cheesecake Ice Cream Recipe

Indulge in the perfect blend of creamy cheesecake, tangy raspberries, and crunchy graham cracker crumbs with this easy no-churn raspberry cheesecake ice cream.
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Prep Time20 minutes
Cook Time10 minutes
6 hours (freezing time)10 minutes
Total Time40 minutes
Servings:8 servings
Course:Dessert
Ingredients Method

Ingredients
  

For the Raspberry Puree:
  • 2 cups about 250g fresh or frozen raspberries
  • 1/4 cup 50g granulated sugar
  • 1 tbsp lemon juice
For the Ice Cream Base:
  • 2 cups 480ml heavy cream
  • 1 cup 240ml whole milk
  • 3/4 cup 150g granulated sugar
  • 1 tsp vanilla extract
  • Pinch of salt

Method
 

Make the Raspberry Puree:
  1. In a saucepan, combine the raspberries, sugar, and lemon juice.
  2. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly (about 5-7 minutes).
  3. Remove from heat and strain the mixture through a fine-mesh sieve to remove the seeds. Let the puree cool completely.
Prepare the Ice Cream Base:
  1. In a large mixing bowl, whisk together the heavy cream, whole milk, sugar, vanilla extract, and salt until the sugar is fully dissolved.
  2. Stir in the cooled raspberry puree until well combined.
Churn the Ice Cream:
  1. Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions (usually about 20-25 minutes).
  2. Once churned, the ice cream will be soft but creamy. Transfer it to a lidded container.
Freeze and Serve:
  1. Freeze the ice cream for at least 4 hours or until firm.
  2. Scoop and enjoy!