Cheesecake Ice Cream Sundae: Indulge in the ultimate summer delight with our luscious homemade cheesecake ice cream, perfectly crowned with a vibrant, tangy raspberry sauce. This isn’t just an ice cream sundae; it’s a celebration of flavors that promises to be your new favorite warm-weather treat!
The Irresistible Allure of Homemade Cheesecake Ice Cream
When it comes to the universal love for ice cream, every family has its distinct preferences, and mine is no exception. Our household is a culinary landscape divided: on one side stand the men – my boys, now grown into young adults, who are unwavering loyalists to the rich, classic embrace of chocolate. On the other, the ladies, who often gravitate towards the creamy simplicity of vanilla, with a playful detour for something special like peppermint stick when the mood strikes. This delightful divergence often makes choosing a family-friendly dessert an interesting adventure, as I recall a summer road trip through the picturesque state of New Hampshire. We embarked on a futile quest for a simple scoop of chocolate for my youngest, Nick, who was then just a lad. Ah, the lengths parents go to prevent vacation meltdowns! He ultimately had to settle for a humble chocolate chip cookie, a respectable alternative but not quite the ice cream parlor triumph we sought.
Yet, amidst these contrasting tastes, there emerges a rare, unifying dessert that captures the hearts and palates of everyone: our homemade cheesecake ice cream. Its luxurious texture and sophisticated flavor profile managed to impress even the most discerning members of our family. This isn’t just any ice cream; it’s a creamy, dreamy confection that combines the tangy richness of a classic cheesecake with the refreshing coolness of ice cream. It’s the kind of dessert that brings smiles, creates shared moments, and proves that some culinary creations are simply too good to resist, transcending individual preferences and becoming a collective favorite.
Crafting the Perfect Cheesecake Ice Cream Base
The magic of this cheesecake ice cream lies in its meticulously crafted base, designed to perfectly mimic the beloved flavors of a traditional cheesecake. We begin by incorporating softened cream cheese directly into the ice cream mixture, providing that unmistakable tangy foundation. A generous splash of pure vanilla extract contributes warmth and sweetness, while a hint of fresh lemon juice brightens the entire profile, cutting through the richness and adding a delightful zing, much like a good cheesecake filling. These three core ingredients work in harmony to transform a simple ice cream into a creamy, dreamy cheesecake experience.
Making ice cream from scratch might sound daunting, but it’s incredibly rewarding. The process involves creating a rich custard base, allowing it to cool completely, and then churning it in an ice cream maker until it reaches a soft-serve consistency before freezing it to firm perfection. The payoff is an exceptionally smooth, luscious ice cream that store-bought versions can rarely replicate. The beauty of homemade lies in the control you have over the ingredients, ensuring a pure, authentic flavor that shines through every spoonful. And when that base tastes just like a cheesecake, you know you’ve created something truly special.
The Ultimate Cheesecake Ice Cream Sundae Experience
While the homemade cheesecake ice cream is a star in its own right, it truly transforms into an unforgettable experience when assembled into a sundae, especially with our marvelous raspberry sauce. Certain ice creams are universally hailed as winners by my entire family, and this cheesecake ice cream is definitely one of them. Its smooth texture and perfectly balanced sweet and tangy notes make it an ideal canvas for a variety of toppings.
The star of our sundae, of course, is the vibrant raspberry sauce. The tartness of the raspberries provides a magnificent contrast to the creamy sweetness of the cheesecake ice cream, creating a harmonious symphony of flavors in every bite. This sauce is incredibly easy to prepare and bursts with fresh fruit flavor. We begin with frozen raspberries, simmering them gently with a touch of sugar and lemon juice until they break down into a luscious compote. A cornstarch slurry thickens it to perfection, resulting in a glossy, spoonable sauce that beautifully coats each scoop of ice cream. For an added touch of freshness and texture, stirring in a handful of reserved frozen raspberries at the end ensures bursts of whole fruit. And while the raspberry sauce is undeniably a showstopper, I know no one around here would ever complain if I decided to bring out a bubbling pot of warm hot fudge instead! The beauty of a sundae is its versatility – it’s all about personalizing your dessert dream.
Beyond raspberries or hot fudge, consider elevating your cheesecake ice cream sundae with a sprinkle of graham cracker crumbs to emulate the classic crust, a drizzle of caramel sauce for an extra layer of sweetness, or even a medley of fresh berries like strawberries and blueberries for a colorful and healthful touch. Whipped cream is, of course, a non-negotiable for most sundae enthusiasts. The possibilities are endless, allowing you to tailor this decadent treat to any preference or occasion. Each ingredient, from the creamy base to the vibrant topping, plays a crucial role in creating a dessert that is not only delicious but also a joy to prepare and share.
A Recipe for Raspberry Topped Cheesecake Ice Cream
Raspberry Topped Cheesecake Ice Cream
A dreamy homemade cheesecake ice cream topped with a vibrant raspberry sauce – perfect for any occasion!
30 minutes
5 minutes
35 minutes
8 servings
Ingredients
For the Cheesecake Ice Cream:
- 3/4 cup whole milk
- 1 cup granulated sugar
- 4 ounces (1/2 cup) cream cheese, at room temperature
- 1/2 teaspoon pure vanilla extract
- 1 large egg
- Juice of 1/2 lemon (freshly squeezed)
- 1 1/2 cups heavy cream
For the Raspberry Sauce:
- 1 (12 ounce) bag frozen raspberries, divided
- 1/2 cup granulated sugar (adjust to taste)
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons cornstarch mixed in 1 tablespoon cold water
Instructions
- In a microwave-safe bowl, heat the whole milk in the microwave until it’s bubbly and hot.
- In a separate medium bowl, beat together the softened cream cheese, vanilla extract, and egg until smooth and well combined.
- Once the milk is hot, slowly drizzle it into the cream cheese mixture while mixing on low speed to temper the egg. Continue mixing until everything is well combined.
- Pour the combined mixture into a medium saucepan. Simmer over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Do not boil.
- Remove the custard from the heat and let it cool completely to room temperature.
- While the custard cools, whip the heavy cream in a separate bowl until it forms soft peaks.
- Once the custard is cool, gently fold in the lemon juice and the lightly whipped heavy cream.
- Cover the mixture and place it in the refrigerator until it is thoroughly chilled (at least 4 hours, or preferably overnight).
- Pour the cold mixture into your ice cream maker and churn according to the manufacturer’s directions until it reaches a soft-serve consistency.
- Transfer the soft ice cream to an airtight container and freeze for at least 3-4 hours, or until firm.
- To make the Raspberry Sauce: In a saucepan, combine 2 cups of the frozen raspberries, 1/2 cup sugar, and 1 tablespoon lemon juice. Heat over medium heat, stirring occasionally, until the raspberries break down and the mixture begins to bubble.
- Stir in the cornstarch slurry (cornstarch mixed with water) into the bubbling raspberry mixture. Bring it to a boil and cook for one minute, stirring constantly, until the sauce thickens.
- Remove the sauce from heat. Stir in the remaining reserved frozen raspberries for added texture and bursts of fresh fruit. Let the sauce cool completely. Store in the refrigerator.
- To assemble sundaes: Place one or two scoops of the homemade cheesecake ice cream into individual bowls. Generously top with the cooled raspberry sauce and, if desired, a few fresh raspberries for garnish. Serve immediately and enjoy!
Notes
The ice cream base for this recipe is adapted from a technique by Nigella Lawson, known for her decadent desserts.
Please note that the “Total Time” listed in the summary does not include the essential chilling and freezing times required for the ice cream to set properly. Plan ahead for a delicious result!
Nutrition Information:
Yield:
8
Serving Size:
1
Amount Per Serving (estimated):
Calories: 420Total Fat: 22gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 90mgSodium: 142mgCarbohydrates: 51gFiber: 3gSugar: 46gProtein: 7g
This nutritional information is provided as a courtesy and is an estimate only. It is derived from online calculators and may vary based on specific brands, ingredient variations, and precise measurements. To obtain the most accurate nutritional data, we recommend calculating with the exact ingredients used in your recipe. You are solely responsible for verifying the accuracy of any nutritional information.
HOW MUCH DID YOU LOVE THIS RECIPE?
Please leave a comment on the blog or share a photo on Pinterest!
Looking for another delightful way to enjoy this incredible ice cream? You may want to use it as a key ingredient in my irresistible Strawberry Cheesecake Ice Cream Pie. It’s a no-bake wonder that promises to be another family favorite!