Berry Cheesecake Ice Cream
A luscious, creamy cheesecake ice cream loaded with juicy berry swirls and golden graham cracker crumbles. Easy to make at home, this frozen dessert is rich, tangy, and perfectly balanced—ideal for a refreshing summer treat or anytime indulgence.
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.
