Fresh raspberry sauce, chunks of cheesecake and crunchy graham crackers are mixed in to vanilla ice cream to make Raspberry Cheesecake Ice Cream!
Servings: 16
Prep Time 1 hourhr30 minutesmins
Churn Time 15 minutesmins
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Ingredients
Ice Cream Base:
1cupmilk
3/4cupsugar
1/4tspsalt
2cupsheavy cream
1Tbspvanilla
Fresh Raspberry Sauce:
6ozpkg fresh raspberries
1/4cupsugar
Juice from 1 lemon
1Tbspcornstarch mixed with 1 Tbsp water
Additional Mix-ins:
2small slices of cheesecake(frozen and then cut in to small chunks)
3strips graham crackers(crushed in to bite size pieces)
Instructions
For the base, in a large bowl, whisk together the milk and sugar until the sugar is dissolved.
Stir in the salt, heavy cream and vanilla, cover and refrigerate for at least 1 hour.
For the raspberry sauce, in a small saucepan, combine the raspberries, sugar, and lemon juice.
Cook over medium heat for 5-7 minutes until the raspberries have broken down.
Stir in the cornstarch mixture and cook an additional 1-2 minutes or until thickened. Let cool to room temperature. It will get nice and thick.
When ready to churn your ice cream, pour the ice cream base in to your ice cream maker and let it mix until thickened. (Mine took about 15 minutes for a soft serve type ice cream. If you want it thicker, let it go a bit longer.)
Just before it’s finished add the frozen pieces of cheesecake and the crushed graham cracker pieces. Drop about 1/4 of the raspberry sauce by spoonfuls in to the ice cream and let it mix together.
Transfer half of the ice cream to an air tight container, drizzle half of the remaining raspberry sauce over the ice cream and swirl in with a knife. Put the other half of the ice cream on top, swirl in the remaining raspberry sauce, then put the top on and place in the freezer for a few hours. Scoop and serve!
Notes
*Note, in subsequent batches of this ice cream I have been known to throw in a few drops of bright pink food gel to make it oh so pretty n’ pink. I just whisk it in with the base before chilling it!