White Chocolate Raspberry Cheesecake Ice Cream

Quick Recipe Version (TL;DR)

• Yield: 8 servings, about 1 1/2 quarts
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 8 hours 45 minutes, including chilling and freezing

Quick Ingredients

• Raspberry sauce: 12 ounces raspberries, 1/3 cup granulated sugar, 1 tablespoon lemon juice, 1 teaspoon cornstarch, 1 tablespoon cold water, 1 pinch fine sea salt
• Cheesecake ice cream base: 8 ounces cream cheese, 1 cup whole milk, 1 1/2 cups heavy cream, 3/4 cup granulated sugar, 4 large egg yolks, 1/3 cup sour cream, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, 1/4 teaspoon fine sea salt
• Mix-in: 4 ounces white chocolate, chopped into small chunks

Do This

• 1. Freeze your ice cream maker bowl according to the manufacturer’s directions, usually 16 to 24 hours.
• 2. Simmer raspberries, sugar, lemon juice, and salt for 6 minutes, then thicken with cornstarch slurry for 1 to 2 minutes. Chill completely.
• 3. Heat milk, cream, and sugar to 170°F, then temper in egg yolks and cook the custard to 170°F to 175°F.
• 4. Strain the hot custard over softened cream cheese, then blend with sour cream, lemon juice, vanilla, and salt until smooth.
• 5. Chill the base until very cold, at least 4 hours or overnight.
• 6. Churn for 20 to 25 minutes, adding white chocolate chunks during the last minute.
• 7. Layer churned ice cream with chilled raspberry sauce in a loaf pan, freeze at 0°F for 4 hours, then scoop and serve.

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Why You’ll Love This Recipe

• True cheesecake flavor: Cream cheese, sour cream, lemon juice, and vanilla create a tangy, creamy base that tastes like frozen cheesecake filling.
• Beautiful contrast: Tart raspberry sauce cuts through the richness, while white chocolate chunks add sweet, creamy crunch.
• Layered and dramatic: Instead of blending everything together, the ice cream is layered for bold ribbons of red raspberry in every scoop.
• Make-ahead friendly: This dessert is perfect for parties because it needs time to freeze and can be made several days ahead.

Grocery List

• Produce: 12 ounces fresh or frozen raspberries, 1 lemon
• Dairy: 8 ounces full-fat cream cheese, 1 1/2 cups heavy cream, 1 cup whole milk, 1/3 cup full-fat sour cream, 4 large eggs
• Pantry: Granulated sugar, cornstarch, fine sea salt, vanilla extract, 4 ounces good-quality white chocolate

Full Ingredients

For the Raspberry Sauce

• 12 ounces fresh or frozen raspberries, about 2 3/4 cups
• 1/3 cup granulated sugar
• 1 tablespoon fresh lemon juice
• 1 pinch fine sea salt
• 1 teaspoon cornstarch
• 1 tablespoon cold water

For the Cheesecake Ice Cream Base

• 8 ounces full-fat cream cheese, softened to room temperature for 45 to 60 minutes
• 1 cup whole milk
• 1 1/2 cups heavy cream
• 3/4 cup granulated sugar, divided
• 4 large egg yolks
• 1/3 cup full-fat sour cream, cold or room temperature
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt

For the White Chocolate Layer

• 4 ounces good-quality white chocolate, chopped into small 1/4-inch chunks

Step-by-Step Instructions

Step 1: Prepare the equipment and ingredients

Freeze the bowl of your ice cream maker according to the manufacturer’s directions. Most freezer-bowl machines need 16 to 24 hours in the freezer before churning. Set out the cream cheese 45 to 60 minutes before making the base so it softens properly and blends smoothly.

Place a 9 by 5-inch loaf pan or a 1 1/2-quart freezer-safe container in the freezer while you work. A cold container helps the freshly churned ice cream stay firm while you layer it with raspberry sauce.

Step 2: Make the raspberry sauce

In a small saucepan, combine the raspberries, 1/3 cup granulated sugar, 1 tablespoon lemon juice, and a pinch of fine sea salt. Set the pan over medium heat and cook for 5 to 6 minutes, stirring often, until the berries release their juices and the mixture looks saucy.

In a small bowl, stir together 1 teaspoon cornstarch and 1 tablespoon cold water until smooth. Pour the slurry into the simmering raspberry mixture. Continue cooking for 1 to 2 minutes, stirring constantly, until the sauce thickens slightly and reaches about 200°F. It should coat the back of a spoon but still be loose enough to ripple through the ice cream.

For a smoother sauce, press it through a fine-mesh sieve to remove some or all of the seeds. For a more rustic sauce, leave it as is. Transfer the sauce to a shallow bowl, cover, and refrigerate until completely cold, at least 1 hour. Do not add warm sauce to churned ice cream or it will melt the layers.

Step 3: Heat the milk, cream, and sugar

In a medium saucepan, combine the whole milk, heavy cream, 1/2 cup of the granulated sugar, and 1/4 teaspoon fine sea salt. Set over medium heat and cook for 4 to 6 minutes, stirring occasionally, until the mixture is steaming and reaches 165°F to 170°F. Do not let it boil.

While the dairy heats, place the 4 egg yolks and the remaining 1/4 cup granulated sugar in a medium bowl. Whisk for 1 minute, until the mixture lightens slightly and looks glossy.

Step 4: Cook the custard base

Slowly ladle about 1 cup of the hot cream mixture into the egg yolks while whisking constantly. This gently warms the yolks and helps prevent scrambling. Pour the warmed yolk mixture back into the saucepan, whisking as you add it.

Cook over medium-low heat for 5 to 8 minutes, stirring constantly with a heatproof spatula and scraping the bottom and corners of the pan. The custard is ready when it reaches 170°F to 175°F and lightly coats the back of the spatula. If you run a finger through the coating, the line should hold. Remove the pan from the heat immediately so the custard does not overcook.

Step 5: Blend the cheesecake flavor into the base

Place the softened cream cheese in a large heatproof bowl. Pour the hot custard through a fine-mesh sieve directly over the cream cheese. Let it sit for 1 minute to soften the cream cheese further, then whisk until mostly smooth.

Add the sour cream, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract. Use an immersion blender to blend for 30 to 60 seconds, until completely smooth and creamy. If you do not have an immersion blender, transfer the mixture carefully to a regular blender, vent the lid, cover it with a towel, and blend on low until smooth.

Step 6: Chill the ice cream base thoroughly

Pour the cheesecake ice cream base into a clean container. Press a piece of parchment paper or plastic wrap directly onto the surface to prevent a skin from forming, then cover with a lid. Refrigerate until very cold, at least 4 hours and preferably overnight. The base should be 40°F or colder before churning.

This chilling time is important. A very cold base churns faster, traps more air, and gives the finished ice cream a smoother, creamier texture.

Step 7: Churn and add the white chocolate

Stir the chilled ice cream base well, then pour it into your prepared ice cream maker. Churn according to the manufacturer’s instructions until it reaches a thick soft-serve consistency, usually 20 to 25 minutes.

During the final 1 minute of churning, add the chopped white chocolate so the pieces distribute evenly without getting crushed. The ice cream should look thick, creamy, and scoopable but still soft enough to spread.

Step 8: Layer with raspberry sauce and freeze

Remove the chilled loaf pan or freezer container from the freezer. Spoon about one-third of the churned cheesecake ice cream into the bottom and gently spread it into an even layer. Drizzle about one-third of the cold raspberry sauce over the top. Repeat with two more layers of ice cream and raspberry sauce.

Use a butter knife or skewer to make just 2 or 3 gentle figure-eight swirls through the layers. Do not overmix, or the sauce will blend into the base instead of creating bold raspberry ribbons. Press parchment paper or plastic wrap directly onto the surface, cover tightly, and freeze at 0°F for at least 4 hours, until firm enough to scoop.

For the best texture, let the ice cream sit at room temperature for 8 to 12 minutes before scooping. Serve in chilled bowls or cones, making sure each scoop catches creamy cheesecake ice cream, tart raspberry sauce, and white chocolate chunks.

Pro Tips

• Use full-fat dairy: Full-fat cream cheese, sour cream, heavy cream, and whole milk give this ice cream its rich cheesecake texture. Lower-fat products can make the base icier.
• Keep the raspberry sauce cold: Warm sauce will melt the churned ice cream and muddy the layers. Chill it completely before assembling.
• Chop the white chocolate small: Pieces around 1/4 inch are ideal. Large chunks become very hard when frozen and can overpower the creamy texture.
• Do not skip straining the custard: Straining catches any tiny bits of cooked egg and makes the finished ice cream extra smooth.
• Swirl lightly: A few gentle passes create beautiful ribbons. Too much swirling turns the whole batch pink.

Variations

• Raspberry cheesecake crumble: Add 1/2 cup crushed graham crackers between the layers along with the raspberry sauce for a crust-like crunch.
• Dark chocolate raspberry cheesecake: Replace the white chocolate with 4 ounces chopped dark chocolate for a less sweet, more bittersweet contrast.
• Mixed berry cheesecake ice cream: Use 6 ounces raspberries and 6 ounces blackberries or strawberries in the sauce for a deeper berry flavor.

Storage & Make-Ahead

Store the ice cream tightly covered in a freezer-safe container at 0°F for up to 2 weeks. For the best texture, press parchment paper or plastic wrap directly onto the surface before adding the lid; this helps prevent ice crystals. The raspberry sauce can be made up to 3 days ahead and kept refrigerated. The cheesecake ice cream base can be made 1 day ahead and chilled overnight before churning. If the ice cream becomes very firm after several days, let it sit at room temperature for 10 to 15 minutes before scooping.

Nutrition (per serving)

Calories: 528 kcal | Carbs: 47g | Protein: 7g | Fat: 37g | Saturated Fat: 22g | Fiber: 3g | Sugar: 41g | Sodium: 285mg | Cholesterol: 193mg