Lemony Cheesecake Ice Cream with Raspberry Swirl

Raspberry Cheesecake Ice Cream

To me, homemade ice cream isn’t that different than homemade bread. With a minimal amount of effort, you end up with something extraordinarily more delicious than most anything you’d buy at the store (well, the regular store – there’s plenty of gluten and dairy filled goodness at the special stores).


Since it’s summertime, Streusel and I have figured that’s as good an excuse as any to spend the month digging deep in to our mutual love of ice cream. This Lemony Cheesecake Ice Cream is sweet, tart, creamy, tangy and super refreshing. It’s also a snap to make, with all of the ice cream ingredients whirring together in a blender before chilling and churning – making this an easy weekend (or weeknight) treat.




clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Lemony Cheesecake Ice Cream with Raspberry Swirl

  • Author: by David Lebovitz, with slight alterations by Strudel


For the Ice Cream:

  • 8 ounces cream cheese
  • finely grated zest of 1 large lemon
  • 1 cup sour cream
  • 1/2 cup whole milk
  • 2/3 cup sugar
  • pinch of salt

For the Raspberry Swirl:

  • 1 cup raspberry, fresh or frozen
  • 2 tablespoons sugar
  • 3/4 teaspoon cornstarch
  • 1/2 tablespoon water


For the Ice Cream:

Cut the cream cheese in to pieces, then add to a blender with the lemon zest, sour cream, milk, sugar, and salt. Puree until smooth.

Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let chill until cold, about 30 minutes. While it chills, make the Raspberry Sauce.

Churn the mixture in your ice cream maker according to the manufacturer’s directions. When it’s done, transfer to a container to freeze, layering in (and then swirling around) the raspberry sauce. Freeze until firm.


For the Raspberry Swirl:

In a medium saucepan, heat the raspberries and sugar until the fruit begins to breakdown. Mix the cornstarch with the cold water until lump-free, then stir the slurry in to the raspberries.


Bring to a boil, then reduce the heat to a simmer and cook for 1 minute. Set aside to cool.





Posted on
This entry was posted in ice cream and tagged , , , .

One Response to Lemony Cheesecake Ice Cream with Raspberry Swirl

Leave a Reply

Your email address will not be published. Required fields are marked *