Indulge in a creamy, tangy Berry Cheesecake Ice Cream that combines rich cheesecake flavors with a burst of fresh berries and crunchy graham cracker bits.
This homemade treat is naturally high in protein from cream cheese and sour cream, provides healthy fats, and offers a fiber boost from berries.
Quick to prepare and endlessly satisfying, it’s perfect for everyday desserts or special occasions.
Berry Cheesecake Ice Cream
Equipment
- 1 medium saucepan
- 1 small bowl
- 1 whisk
- 1 blender
- 1 ice cream maker (1.5-quart capacity)
- 1-Large skillet
- 1 freezer-safe container
Ingredients
Berry Compote Swirl:
- 10 oz 2 cups mixed berries of choice
- 1 ¾ oz ¼ cup granulated sugar
- 1 tbsp cold water
- 1 tbsp freshly squeezed lemon juice
- 1 ¾ tsp cornstarch
- 1 tbsp berry liqueur optional
Graham Cracker Crumble:
- 3 oz 1 cup coarsely crushed graham crackers
- 2 ⅛ oz ½ cup all-purpose flour
- 1 ⅞ oz ¼ cup, packed brown sugar
- Pinch of salt
- 2 ½ oz 5 tbsp unsalted butter, melted
Cheesecake Ice Cream Base:
- 8 ½ oz 1 cup full-fat sour cream
- 8 ¼ oz 1 cup heavy cream
- 8 oz full-fat cream cheese
- 5 oz ⅔ cup, packed brown sugar
- 4 ¼ oz ½ cup full-fat buttermilk
- 2 tbsp freshly squeezed lemon juice
- Pinch of salt
Instructions
- Prepare the Berry Compote: In a medium saucepan, combine 2 cups of your chosen fresh or frozen berries with ¼ cup granulated sugar. Place over medium heat and stir occasionally. Allow the mixture to come to a gentle simmer. As it cooks, the berries will release their natural juices, creating a sweet, vibrant syrup. Continue simmering until the berries are soft and the liquid thickens slightly, about 5–7 minutes.While the berries are simmering, prepare a slurry to thicken the compote. In a small bowl, whisk together 1 tablespoon cold water, 1 tablespoon freshly squeezed lemon juice, and 1 ¾ teaspoons cornstarch. Stir until the cornstarch is completely dissolved, ensuring no lumps remain.Remove the saucepan from the heat briefly and slowly pour in the slurry while gently stirring the berries. Return the pan to medium-high heat and bring to a boil, stirring occasionally. Once boiling, reduce the heat to a low simmer and cook for one more minute until the compote is glossy and slightly thickened.Remove from heat and stir in 1 tablespoon of berry liqueur, such as Chambord, or skip this step if you prefer an alcohol-free version. Transfer the compote to an airtight container and refrigerate until fully chilled—ideally a few hours or overnight. Stir gently before using to ensure even consistency.
- Make the Graham Cracker Crumble: In a large mixing bowl, add 1 cup coarsely crushed graham crackers, ½ cup all-purpose flour, ¼ cup packed brown sugar, and a pinch of salt. Whisk the ingredients together until evenly combined.Pour 5 tablespoons of melted unsalted butter over the dry ingredients. Use a spatula or your fingers to mix until the crumbs are uniformly coated with butter. The mixture should feel slightly sandy but stick together when pressed.Transfer the mixture to a large skillet set over medium-high heat. Cook for 5–7 minutes, stirring constantly to prevent burning. Watch closely—the crumble should turn golden brown and emit a rich, nutty aroma. Once toasted, immediately remove from heat and spread onto a tray or sheet of parchment to cool completely. The crumble will crisp up as it cools.
- Prepare the Cheesecake Ice Cream Base: In a blender, combine 1 cup full-fat sour cream, 1 cup heavy cream, 8 ounces cream cheese, ⅔ cup packed brown sugar, ½ cup full-fat buttermilk, 2 tablespoons lemon juice, and a pinch of salt. Blend on high speed until the mixture is perfectly smooth and creamy. Stop occasionally to scrape down the sides for even blending.Cover the blended mixture and refrigerate until it reaches approximately 40ºF (4–5 hours or overnight). Chilling is essential for a creamy texture during churning.
- Churn the Ice Cream: Ensure your ice cream maker’s bowl is fully frozen according to the manufacturer’s instructions. This ensures the ice cream base freezes properly while churning.Pour the chilled cheesecake mixture into the ice cream maker and begin churning. Allow it to churn according to your machine’s instructions until the ice cream begins to thicken, usually 15–20 minutes.When the ice cream has thickened but is not yet firm, gradually add the cooled graham cracker crumble over the last 3–5 minutes of churning. Use a spoon or spatula if needed to evenly distribute the crumble throughout the ice cream.
- Layer and Freeze with Berry Swirl: Transfer a portion of the churned ice cream into a 1.5-quart freezer-safe container. Spoon a layer of the chilled berry compote on top, then repeat with remaining ice cream and compote, finishing with a layer of ice cream on top.Using a knife or an offset spatula, gently swirl the compote through the ice cream. Avoid overmixing—you want distinct ribbons of berry sauce throughout the creamy base.Press a piece of plastic wrap directly onto the surface of the ice cream to prevent ice crystals. Close the container with a lid (or wrap in aluminum foil) and freeze until firm, at least 3–4 hours. For best results, allow to sit at room temperature for 5–10 minutes before scooping.
- Serve and Enjoy: Scoop generous portions into cones or bowls and serve immediately. The ice cream is rich, creamy, and beautifully balanced with tangy cheesecake flavor, fruity berry notes, and crunchy graham cracker bites. Perfect for summer desserts, celebrations, or a decadent everyday treat.
Notes
- Any mix of fresh or frozen berries works, including blueberries, raspberries, blackberries, or chopped strawberries.
- Use real buttermilk for the smoothest and tangiest ice cream base; avoid substitutes.
- Crush graham crackers to a mix of fine and coarse crumbs for the best texture; a food processor, mortar and pestle, or muddler works well.
- Toasting the graham cracker crumble enhances flavor and adds a pleasant crunch.
- Berry liqueur such as Chambord can be added for flavor, or omitted for an alcohol-free version.
- Chilling the ice cream base thoroughly before churning ensures a creamy, smooth texture.
- Layering and gently swirling the berry compote keeps distinct ribbons of fruit flavor in the ice cream.
- Store in an airtight container with plastic wrap pressed onto the surface to prevent ice crystals.
- Best enjoyed within 2–4 weeks of freezing for optimal flavor and texture.
- This recipe can be adapted for vegan or non-dairy alternatives using coconut cream, plant-based yogurt, and vegan butter.
Chef’s Secrets: Techniques For Perfect Ice Cream
Achieving the perfect creamy texture starts with proper chilling.
Always refrigerate the cheesecake base until very cold before churning—this prevents ice crystals and ensures a rich, smooth consistency.
Toasting the graham cracker crumble adds depth and a subtle nutty aroma that balances the sweetness of the ice cream.
When adding the crumble during churning, fold it in gradually to maintain a pleasant, crunchy texture throughout.
Swirling the berry compote should be done gently; overmixing will lose the visual contrast and distinct pockets of flavor.
Using fresh, ripe berries dramatically enhances both the color and natural sweetness of the final ice cream.
Serving Suggestions: Creative Presentation Ideas
This ice cream is wonderfully versatile.
Serve it in classic waffle cones for a nostalgic treat, or in elegant glass bowls with a few extra fresh berries on top for a sophisticated dessert.
It pairs beautifully with chocolate or berry sauces, shortbread cookies, or even a slice of pound cake.
For a fun summer twist, layer scoops in a parfait glass with extra compote, whipped cream, and toasted graham cracker crumbs.
This recipe also makes a stunning addition to a dessert buffet or picnic spread, offering a homemade touch that guests will appreciate.
Storage Tips: Keeping Ice Cream Fresh
Proper storage is key to maintaining creamy texture and flavor.
Always store ice cream in an airtight container and press a piece of plastic wrap directly onto the surface before sealing the lid to prevent ice crystals from forming.
Keep it in the coldest part of the freezer, away from the door, and allow the ice cream to sit at room temperature for 5–10 minutes before scooping to make serving easier.
This ice cream is best enjoyed within 2–4 weeks, though it can remain safe longer; flavor and texture are optimal within the first month.
Frequently Asked Questions
1. Can I make this ice cream without an ice cream maker?
Yes! You can use a no-churn method by whipping the base until slightly thickened, layering it with the berry compote and graham cracker crumble in a freezer-safe container, and freezing until firm.
Stir the mixture every 30–60 minutes for the first couple of hours to mimic the churning process.
2. Can I use frozen berries instead of fresh?
Absolutely. Frozen berries are convenient and work well for the compote. Thaw them slightly before cooking to release their juices, and adjust the sugar to taste, as frozen berries may vary in sweetness.
3. How do I prevent the ice cream from becoming icy?
The key is proper chilling of the base before churning and storing in an airtight container with a layer of plastic wrap pressed onto the surface.
Avoid freezer temperature fluctuations, as these can cause ice crystals to form.
4. Can I make the ice cream ahead of time?
Yes, you can prepare the base, compote, and crumble in advance. Churn the ice cream when ready to serve or up to a day ahead, then freeze until firm.
The components can be stored separately in the fridge or freezer until needed.
5. Can I substitute dairy ingredients for non-dairy alternatives?
You can use full-fat coconut cream or plant-based yogurt for the base and vegan butter for the crumble.
The texture may be slightly different, but it will still produce a creamy, flavorful ice cream.
Choose unsweetened options to control the sugar content and maintain the tangy cheesecake flavor.
