Description
A delightful treat that combines the creamy texture of cheesecake with the refreshing taste of raspberries, perfect for hot summer days and gatherings.
Ingredients
Scale
- 8 oz (226 g) cream cheese, softened
- 2 cups (480 ml) heavy cream
- 3/4 cup (150 g) granulated sugar
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (150 g) fresh raspberries
Instructions
- Prepare the Raspberry Swirl: In a small saucepan, combine the fresh raspberries and 2 tablespoons of sugar. Cook over medium heat until the raspberries break down and the mixture thickens, about 5-7 minutes. Remove from heat and let it cool. Once cooled, mash the mixture slightly with a fork to create a chunky sauce. Set aside.
- Mix the Cheesecake Base: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the remaining sugar (about 1/2 cup or 100 g) and continue to beat until well combined.
- Add the Heavy Cream: Slowly pour in the heavy cream and vanilla extract while mixing on low speed. Once incorporated, increase the speed to medium-high and beat until the mixture is light and fluffy, about 2-3 minutes.
- Swirl in the Raspberry Sauce: In a large freezer-safe container, spoon half of the cheesecake mixture into the bottom. Drizzle half of the raspberry sauce over it, then use a knife or skewer to gently swirl the sauce into the cheesecake base. Repeat with the remaining cheesecake mixture and raspberry sauce, creating a marbled effect.
- Freeze the Ice Cream: Cover the container with a lid or plastic wrap and place it in the freezer. Freeze for at least 4-6 hours, or until the ice cream is firm.
Notes
- For a dairy-free option, use coconut cream instead of heavy cream and dairy-free cream cheese.
- To reduce sugar, consider using a sugar substitute like stevia or monk fruit sweetener.
- For a different fruit flavor, swap raspberries for strawberries or blueberries.
- Let the ice cream sit at room temperature for about 5-10 minutes before scooping for easier serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-churn
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: Raspberry Swirl, Cheesecake, Ice Cream, Dessert, Summer Treat