Ice cream that tastes like frozen cheesecake, two scoops for me! Berry Swirled Cheesecake Ice Cream is a dream come true for cheesecake and ice cream lovers!
Here it is! The ice cream recipe I couldn’t decide whether to share last Friday or today. Berry Swirled Cheesecake Ice Cream, it’s just what your Monday needed!
I had a good feeling about this ice cream when I made it. You all know ice cream is my number one favorite dessert, well cheesecake is probably my number two. Combining my two favorite desserts and then adding swirls of mixed berries into it, basically it’s Danae dessert perfection!
I debated on whether I should be calling this and ice cream or a frozen yogurt. The original recipe comes from David Lebovitz cookbook The Perfect Scoop. If you love ice cream you need to get yourself a copy, the man covers it all! What I love about this recipe is no cooking or eggs involved making it super simple. Just blend all of the ingredients in the blender or food processor, refrigerate and then let it churn in your ice cream maker.
I made some minor changes to my ice cream so that it was a little more figure friendly…although, please don’t go thinking it’s health food. If you want healthy “ice cream” make yourself the one using a frozen banana. I chose to use 1/3 less fat cream cheese and cut back on the amount used, swapped out sour cream for 2% Greek yogurt, cut back on the sugar and used 2% evaporated milk instead of half and half. The ice cream/frozen yogurt is still ultra decadent, creamy and tastes spot on like cheesecake.
For the berry swirl, I used a variety of mixed berries that I froze earlier this summer, fresh works great too if you have some. You can sweeten the berries with sugar or honey, then add a little fresh lemon juice and simmer them on the stove until they reduce and become thick. The berry mixture needs to be refrigerated until it’s cold, so plan ahead and make this a few days in advance if you’d like. After the ice cream is finished in the ice cream maker, scoop half of it into a freezable container and drop spoonfuls of the berry mixture on top. Top that with the remaining ice cream and more berries, then run a knife or wooden skewer through it to create the swirls. After it’s frozen the ice cream tastes just like a piece of frozen berry cheesecake, now who’s going to say no to a bowl full of that on a Monday?! Treat yo’self friends!
Berry Swirled Cheesecake Ice Cream
Ingredients
Berry Sauce
- 2 cups mixed berries, fresh or frozen
- 2 tablespoons sugar, or honey
- Juice of 1/2 a lemon
Cheesecake Ice Cream
- 6 ounces low fat cream cheese, softened
- 7 ounces low fat 2% plain Greek yogurt, whole milk yogurt may also be used
- 12 ounces low fat 2% evaporated milk
- Juice of 1/2 a lemon
- 1/2 cup sugar
- 2 tablespoons vodka
- 2 teaspoons vanilla extract
Instructions
Berry Sauce
- Add all of the ingredients to a small saucepan and bring to a boil over medium high heat.
- When the berries are soft enough use a fork or potato masher to mash them into a jam like consistency.
- Reduce the heat to medium low and let the berries simmer until they become thick and reduce by about half, stir occasionally.
- Pour the sauce into a bowl and let it cool completely before covering with plastic wrap and chilling in the fridge.
- The sauce can be made several days in advance to save time.
Cheesecake Ice Cream
- In a blender or food processor add all of the ingredients and puree until smooth.
- Pour the mixture into a bowl, cover and refrigerate for at least 1-2 hours.
- Once the mixture has chilled pour it into your ice cream maker and churn according to the manufacturers instructions.
- Pour half of the ice cream mixture into a loaf pan or other freezer safe container for storing the ice cream.
- Dollops spoonfuls of the berry sauce on top of the ice cream.
- Top with the remaining ice cream and dollop more berry sauce on top.
- Use a skewer or knife to swirl the berry sauce into the ice cream.
- Cover and freeze for at least 3-4 hours before serving.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 335Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 35mgSodium: 230mgCarbohydrates: 51gFiber: 2gSugar: 46gProtein: 11g
More Ice Cream and Frozen Yogurt
Salted Double Chocolate Almond Ice Cream
Honey Ice Cream with Blackberry Lavender Jam
I don’t think it matters if you call in ice cream or yogurt, cuz it looks soooo delicious!
OH yum! I love cheesecake ice cream, and this looks so creamy!
HI Danae! Wow! This looks absolutely delicious! I love the mix of berries combined with the tangy sweet ice cream. And your photographs are gorgeous!
It’s still hot here, so I think a big bowl of this delicious looking ice cream sounds perfect! Love the berry swirls!!!
YUM!!! I love the idea of adding cream cheese for double-creamy texture. Cheesecake is the best! Thanks for the recipe!
– MAK
Three cheers for this lovely ice cream! I’m with you — it’s my absolute favorite treat! And ice cream that tastes like cheesecake? It has GOT to be amazing!
Just stunning! It’s over 100 here so that looks especially good today!
I am sooooooo excited to try this out!!!! I absolutely adore berry-swirled cheesecake ice cream! Now I’m curious, can I leave out the vodka?
And I can’t believe how many other ice cream recipes you have—where have I been all summer? Thanks for posting!
I’m glad you’re excited to try out the ice cream, this one was one of my favorites! The vodka is used to keep the ice cream from freezing as hard as it would without it. You can leave it out, but you may need to let it sit out on the counter for a little bit before scooping. Another alternative to vodka is to use light corn syrup, but I know a lot of people have issues with that. I hope you enjoy the ice cream!
I’ve never made ice cream with cream cheese. This has to be super creamy. It sure looks irresistible.
Thanks Renee! The cream cheese does make it extra creamy and gives it that great cheesecake flavor!