Raspberry Cheesecake Ice Cream Recipe (Raspberry Sherbet)
This raspberry sherbet is loaded with fresh fruit flavors and chunks of creamy cheesecake bites complete with graham cracker crumbles. It's easy to make at home with or without an ice cream maker and can be made dairy free!
Servings: 8 Servings
Calories: 122kcal
Ingredients
For the cheesecake pieces
- 4 oz cream cheese softened, use dairy free if needed
- 1 tablespoon honey or maple syrup or agave
- ½ teaspoon vanilla extract
- 3 tablespoon graham cracker crumbs or crush up your favorite crispy cookies
For the raspberry sherbet
- 12 oz frozen raspberries
- ⅔ cup almond milk or any type of milk
- ⅓ cup honey or maple syrup or agave
- 1 tablespoon lemon juice approx. ½ lemon
- 1 teaspoon vanilla extract
Instructions
- In a small bowl, add the softened cream cheese along with the almond milk and honey. Beat well until creamy with a hand mixer or a stiff whisk. Gently fold in the graham cracker crumbs with a rubber spatula and set aside while you prepare the sherbet.
- Add the frozen raspberries, almond milk, honey, lemon juice, and vanilla extract to a blender or food processor and blend on high until smooth. There will still be some raspberry seeds but make sure no chunks of fruit remain.
- Pour half of the sherbet into an ice cream container. Use half of the cheesecake mixture and dollop pieces all over the sherbet. Pour the remaining sherbet on top followed by the rest of the cheesecake pieces. Use a thin knife to swirl the cheesecake into the sherbet. Tap the pan on the counter to level off the sherbet and then place the lid on top and let it freeze in the freezer for at least 6 hours.
Nutrition
Calories: 122kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 97mg | Potassium: 37mg | Fiber: 1g | Sugar: 15g | Vitamin A: 190IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg