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We all know that raspberries are good, and ice cream is good, and cream cheese is good. So, why not combine them into one truly delightful ice cream?! This Raspberry Ice Cream is super creamy with a rich cream cheese frosting ripple that adds an extra spark of flavor. If you’re not a cream cheese fan, no worries just leave the ripple out and you can still have a lovely, creamy Raspberry Ice Cream.
The only thing that I really modified in this recipe is that I added a bag of frozen raspberries to my normal ice cream recipe. Oh, and of course I added the cream cheese frosting ripple. Other than that though it’s the same. So, let’s make this ice cream!
In a medium saucepan, place more sugar, and heavy cream. Bring to a boil stirring often.
Return the saucepan to the heat stirring constantly until the mixture is thick enough to coat the back of a wooden spoon and holds its shape after you run your finger through it.
Remove the saucepan from the heat and stir in the vanilla.
Place your frozen raspberries in a medium bowl. Pour the mixture from the saucepan over the frozen raspberries.
Stir until the raspberries are thawed and well combined with the cream mixture. Refrigerate until fully cooled.
Meanwhile, in the bowl of an electric mixer beat together cream cheese, powdered sugar, and vanilla. Refrigerate until ready to use.
Once your ice cream is cooled freeze it in your ice cream maker according to the manufacturer’s directions. Once frozen layer it in a freezable container: raspberry ice cream, cream cheese ripple, repeat once, then swirl it all together a few time to more evenly distribute the ripple. Freeze until ready to serve.
If you’re a fan of raspberries know that you are going to LOVE this Raspberry Ice Cream! It is super creamy and doesn’t slack at all on raspberry flavor. It also goes great with chocolate cake or brownies, just sayin’.
What is your favorite fruit to have in/on ice cream?
- ½c. sugar
- 6 egg yolks
- 2½c. heavy cream
- ½c. sugar
- 1t. pure vanilla extract
- 12oz. frozen raspberries
- 4oz. cream cheese, room temperature
- 1c. powdered sugar
- ¼t. pure vanilla extract
- In a small bowl whisk together the egg yolks and ½c. sugar until light and fluffy. Set aside.
- In a medium saucepan stir together the heavy cream and ½c. sugar. Bring to a boil stirring often.
- Whisk a small amount of the boiling cream into the egg yolk mixture, then whisk all of the egg yolk mixture back into the saucepan.
- Return the saucepan to the heat, stirring constantly until the mixture is thick enough to coat the back of a wooden spoon.
- Remove the saucepan from the heat and stir in the 1t. vanilla. Place the raspberries in a medium-large bowl and pour the still hot ice cream over the top. Stir until the raspberries are thawed and everything is well mixed. Refrigerate.
- Meanwhile, in the bowl of an electric mixer beat together the remaining three ingredients to make the cream cheese ripple, refrigerate until ready to use.
- Freeze the raspberry ice cream in an ice cream maker according to the manufactuerer's directions.
- Layer the ice cream and cream cheese ripple in a freezable container: half of the ice cream, half of the cream cheese mixture, repeat, then swirl it all around a few times to distribute the cream cheese ripple more evenly. Freeze until ready to serve.
Original Recipe By: Rilla Banks (A.K.A. Epic Sweet)