Sweet and creamy cheesecake ice cream, swirled with raspberry preserves and fresh raspberries. This Easy Homemade Ice Cream recipe is ready in just under 30 minutes! It's perfect to serve on Valentine's day or any time of the year!
I just love this recipe! Think of it as a mix of cheesecake, ice cream, raspberry preserves, and a blend of fresh raspberries.
If you're trying to eat healthier, it doesn't mean you have to deprive yourself. It's all about moderation, which is why a single serving is ½ a cup.
Why This Recipe Works
Raspberries are one of my daughter's favorite fruit. So when she asked me to make her some "fruity" ice cream, I knew I had to include them.
I also knew she wanted it NOW, so I didn't want to mess around with making an egg-based/custard ice cream.
Nena loves cheesecake, so I decided to incorporate some cream cheese into the recipe. To kick up the sweetness, I included some raspberry preserves which was taking up shelf space in my over-filled fridge.
Don't get me wrong, I'm not complaining about my over-flowing fridge. I regularly thank the Lord for his overwhelming blessings!
However, sometimes it just feels good to clear out the fridge!
By taking a basic vanilla ice cream recipe, and adding these mix-ins, I was able to create this delicious cheesecake-flavored ice cream recipe that my daughter loved!
How to Make This Recipe
1. Blend all the ingredients, except raspberry preserves and fresh raspberries, until smooth.
2. Place frozen ice cream bowl in your ice cream maker, add churning attachment.
3. Turn on the ice-cream maker and slowly add the blended ingredients.
4. After ten minutes, add the fresh raspberries, a few at a time.
5. After five additional minutes, add the preserves one tablespoon at a time. Churn for five additional minutes. You might have to help the preserves mix in by pushing it down with a spoon.
6. If you prefer the ice-cream firmer, transfer the ice-cream to a lidded container and freeze for a few hours, or until the desired results are achieved.
Recipe FAQs and Expert Tips
Did you know that you don't need eggs to make ice cream? I don't know about you, but I always assumed that eggs were a required ingredient in ice cream making.
It's true, they do add a richness that's hard to duplicate. However, if you are looking for an egg-free ice cream recipe, you've found it!
You'll never even miss the eggs with this decadent Cheesecake Ice Cream recipe.
By now you should be familiar with my motto of using my recipes as a starting point, then experiment by adding some of your favorite ingredients.
The easiest way to change the flavor is to add other fresh fruit or preserves, like plum preserves, strawberry, or even fig! Or consider drizzling in some melted white or dark chocolate.
If you are a nut-lover like I am, add some chopped pistachios or walnuts. But my absolute favorite ice cream mix-in or topping has to be toffee. So, how about you, what's your favorite ice cream mix-in?
- I love to serve this ice cream with Chocolate Mug Cake, which has hints of coffee and cardamom. Although the mug cake can be served on its own, I recommend serving it topped with this delicious homemade Ice Cream.
- Another option is to add extra preserves, nuts, or a drizzle of Salted Caramel Sauce
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Cheesecake Ice Cream Recipe
- 1 cup half and half
- 1 cup heavy whipping cream
- ⅓ cup sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla
- 6 oz. cream cheese
- ½ cup raspberry preserves
- 1 cup fresh raspberries
- Blend all the ingredients, except the last two, until smooth.
- Place frozen ice cream bowl in your ice cream maker, add churning attachment.
- Turn on the ice-cream maker and slowly add the blended ingredients.
- After ten minutes, add the fresh raspberries.
- After five additional minutes, add the preserves one tablespoon at a time, and churn for five additional minutes. You might have to help the preserves mix in by pushing down with a spoon.
- If you prefer the ice-cream firmer, transfer the ice-cream to a lidded container and freeze for a few hours, or until the desired results are achieved.