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Berry Cheesecake Ice Cream

Ruth M. Moran
Rich, creamy cheesecake ice cream swirled with homemade blueberry and raspberry sauces and crunchy graham cracker crumbs.
A protein-packed, indulgent dessert that’s easy to prepare and perfect for everyday treats or entertaining.
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Prep Time 40 minutes
Cook Time 5 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 8

Equipment

  • Medium saucepan × 2
  • Blender × 1
  • Fine mesh strainer × 1
  • Mixing bowls × 2
  • Whisk × 1
  • Ice cream maker × 1
  • 3-quart pan or loaf pan × 1

Ingredients
  

Raspberry Swirl:

  • 1 cup raspberries
  • 3 tbsp sugar
  • ½ tbsp cornstarch

Blueberry Swirl:

  • 1 cup blueberries
  • 3 tbsp sugar
  • ½ tbsp cornstarch

Graham Cracker Crust Swirl:

  • 4 graham cracker cookies
  • ½ tbsp sugar
  • 2 tbsp melted butter

Cheesecake Ice Cream:

  • 8 oz cream cheese softened
  • 1 cup white sugar
  • 2 cups heavy cream
  • 1 cup whole milk

Instructions
 

  • Prepare the Raspberry Swirl: Start by making the raspberry sauce. Place 1 cup of fresh raspberries into a blender.
    Blend until smooth, adding a splash of water if needed to help the berries puree evenly.
    Once blended, pour the mixture through a fine mesh strainer into a medium bowl to remove all seeds for a silky smooth texture.
    Transfer the seed-free puree into a medium saucepan, then stir in 3 tablespoons of sugar and ½ tablespoon of cornstarch.
    Heat over medium heat, stirring constantly until the mixture thickens slightly, about 4 minutes.
    Remove from heat and pour into a clean bowl. Cover and refrigerate for at least 1 hour to chill and set.
  • Prepare the Blueberry Swirl: Next, make the blueberry sauce.
    Place 1 cup of fresh or frozen blueberries into a blender and blend until smooth, again adding a little water if needed to ease blending.
    Strain the puree through a fine mesh strainer to remove skins and seeds, ensuring a smooth consistency.
    Transfer the strained puree to a medium saucepan, add 3 tablespoons of sugar and ½ tablespoon of cornstarch.
    Heat over medium heat, stirring constantly, until the sauce thickens slightly, roughly 4 minutes.
    Remove from heat, transfer to a bowl, and refrigerate for at least 1 hour to chill.
  • Prepare the Graham Cracker Crust Swirl: For the crunchy graham cracker component, crush 4 graham cracker cookies into fine crumbs.
    You can use a food processor or place them in a zip-top bag and crush with a rolling pin.
    Transfer the crumbs to a small mixing bowl, then stir in ½ tablespoon of sugar and 2 tablespoons of melted butter.
    Mix until the crumbs are evenly coated and slightly clump together.
    Set aside until ready to assemble the ice cream.
  • Make the Cheesecake Ice Cream Base: In a large mixing bowl, add 8 ounces of softened cream cheese and 1 cup of white sugar.
    Using a whisk or hand mixer, beat until smooth and creamy with no lumps remaining.
    Gradually add 2 cups of heavy cream and 1 cup of whole milk to the cream cheese mixture, whisking continuously until mostly combined and slightly thickened.
    The mixture should have a smooth, pourable consistency that will freeze nicely in the ice cream maker.
  • Churn the Ice Cream: Pour the cheesecake ice cream mixture into your prepared ice cream maker.
    Follow your machine’s instructions for churning, typically 20–30 minutes, until the ice cream thickens to a soft, creamy consistency.
    Be careful not to over-churn, as it can become too stiff to swirl easily.
  • Layer and Swirl the Ice Cream: Once the ice cream is churned, begin layering it with the prepared sauces and graham cracker crumbs.
    Scoop about one-third of the ice cream into a 3-quart pan or loaf pan.
    Evenly spoon one-third of the raspberry sauce and one-third of the blueberry sauce over the ice cream.
    Sprinkle one-third of the graham cracker crumb mixture on top.
    Using a butter knife or small spatula, gently swirl the layers together, creating a marbled effect.
    Be careful not to overmix, as the goal is to see distinct swirls of sauce and crumbs.
    Repeat this layering process two more times with the remaining ice cream, sauces, and crumbs.
    Each layer should be swirled lightly to create a beautiful, marbled cheesecake effect throughout the pan.
  • Freeze Until Firm: Cover the pan with plastic wrap or an airtight lid and place it in the freezer.
    Allow the ice cream to firm up for at least 6 hours, or ideally overnight, for the best texture.
    This resting time ensures the ice cream is scoopable and the flavors meld beautifully.
  • Serve and Enjoy: When ready to serve, remove the ice cream from the freezer and let it sit for 5–10 minutes to soften slightly for easier scooping.
    Use a large ice cream scoop to serve generous portions into bowls or cones.
    The cheesecake ice cream will have a creamy texture with sweet, tangy berry swirls and crunchy graham cracker bites in every scoop.
    Enjoy this indulgent dessert as a refreshing treat for family gatherings, celebrations, or a special everyday indulgence!

Notes

  • Prep time does not include chilling or freezing; plan for at least 6 hours of freeze time for best results.
  • Use fresh or frozen berries for the swirls; frozen berries may require slightly longer cooking to thicken the sauces.
  • Make sure cream cheese is fully softened to avoid lumps in the ice cream base.
  • Swirl sauces gently to maintain a visually appealing marbled pattern—overmixing can make the ice cream icy in thick sauce areas.
  • Graham cracker crumbs can be lightly toasted for extra flavor and crunch.
  • Store ice cream in an airtight container to prevent freezer burn and maintain texture.
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