When the days start warming up and the kids are all hot and sticky from said warming up days, it’s time to pull out the ice cream maker!
Today I want to introduce you to this creamy homemade ice cream configuration … not a new one, but certainly all yum …
Raspberry ice cream? It’s more like,
SWIRLED Raspberry Cheesecake Ice Cream!
My favorite thing ever is ice cream. It’s the one food that can take me straight back to my childhood memories every time, especially when it’s all covered in sprinkles.
Over the last few weeks, the thermometer has been creeping up and some days it just seemed to be skipping digits straight to the top. Please remind me, this is springtime right?!? OK, even if I have missed spring and it really is summer, ice cream will make it all better.
Basically, this ice cream is all of the flavor and goodness of a raspberry cheesecake whipped up and frozen into a creamy ice cream and then swirled with a raspberry coulis and crushed graham crackers. Oh yes, it is. If you are not a fan of Raspberries or simply want to change it up, try substituting strawberries, blackberries or blueberries instead, adjusting for sweetness as needed. Done.
FYI, the Cheesecake ice cream base is pretty darn good all on its own!
Welcome to hot days and plenty of creamy ice cream.
- 12 oz fresh Raspberries
- 1/2 cup Sugar
- Juice from 1 Lime
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:
- In a saucepan over medium high heat, add the Raspberries, 1/2 cup Sugar and Lime Juice. Stirring occasionally, bring to a gentle boil and cook until berries have softened and sugar has dissolved, about 5 minutes. Allow to cool.
- Transfer Raspberry mixture to a blender and puree. Strain puree to remove seeds. Chill in the refrigerator until ready to use.
For the Ice Cream Base:
- 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.
- Slowly add in the Milk and Heavy Cream, mixing until well combined. Allow mixture to chill for about 1 hour in refrigerator.
- 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.
- 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.
- Continue to freeze in your freezer for about 2 hours or until firm.
- 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.
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.