Berry Cheesecake Ice Cream

Two waffle cones stuck into a pan of berry cheesecake ice cream.
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5 from 2 reviews

A lusciously rich and tangy cheesecake ice cream loaded with crunchy bits of graham cracker crumbles and swirled with a homemade berry compote.

  • Author: Alexandra
  • Prep Time: 15 minutes
  • Churn Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 50 minutes (plus chill time)
  • Yield: approx. 1.5 quarts
  • Category: ice cream
  • Method: ice cream machine
  • Cuisine: American



Berry Compote Swirl

  • 10 ounces (2 cups) berries of choice
  • 1 3/4 ounces (1/4 cup) granulated sugar
  • 1 tablespoon cold water
  • 1 tablespoon freshly-squeezed lemon juice
  • 1 3/4 teaspoons corn starch
  • 1 tablespoon berry liqueur

Graham Cracker Crumble

  • 3 ounces (1 cup) coarsely crushed graham crackers
  • 2 1/8 ounces (1/2 cup, spoon and level) all-purpose flour
  • 1 7/8 ounces (1/4 cup, packed) brown sugar
  • heavy pinch of salt
  • 2 1/2 ounces (5 tablespoons) unsalted butter, melted

Cheesecake Ice Cream

  • 8 1/2 ounces (1 cup) full-fat sour cream
  • 8 1/4 ounces (1 cup) heavy cream
  • 8 ounces full-fat, brick-style cream cheese
  • 5 ounces (2/3 cup, packed) brown sugar
  • 4 1/4 ounces (1/2 cup) full-fat buttermilk
  • 2 tablespoons freshly-squeezed lemon juice
  • pinch of salt


Berry Compote Swirl

  1. Simmer berries with sugar: Toss berries and sugar together in a medium saucepan set over medium heat. Bring to a simmer and cook, stirring occasionally, until the berries are soft and the mixture is juicy.
  2. Make a slurry: Meanwhile, make a slurry by whisking together water, lemon juice, and corn starch in a small bowl until corn starch has dissolved.
  3. Add the slurry: Remove berries from heat and, while stirring, slowly add slurry. Return to medium-high heat and bring to a boil, stirring occasionally. Once boiling, immediately reduce heat to a simmer and simmer for 1 minute.
  4. Stir in liqueur: Remove compote from heat and stir in berry liqueur. Transfer to an airtight container and refrigerate until cold (several hours or overnight). Stir briefly before adding to ice cream.

Graham Cracker Crumble

  1. Combine all ingredients: In a large bowl, whisk together the crushed graham crackers, flour, brown sugar, and salt. Add the melted butter and mix in until the mixture is crumbly and all of the dry ingredients are coated in butter.
  2. Brown on stovetop: Transfer crumble mixture to a large skillet set over medium-high heat. Cook for about 5-7 minutes, stirring very frequently, until golden-brown. (Watch closely as the crumble can burn easily!) Remove from heat and transfer to a tray or sheet of parchment to cool completely before adding to ice cream.

Cheesecake Ice Cream

  1. Blend all ingredients: Combine all ingredients in a blender and blend until smooth. Cover and refrigerate until chilled to 40ºF - several hours or overnight.
  2. Churn: Just before churning, whisk ice cream base briefly to smooth out. Churn in an ice cream maker according to manufacturer's instructions, slowly adding in graham cracker crumbles once thickened, about 3-5 minutes before churning is finished. Use a spoon if needed to help mix crumbles in completely.
  3. Layer and freeze: Layer ice cream with blackberry sauce in a freezer-safe 1.5 quart container, finishing with a layer of ice cream on top. Swirl briefly with a knife or offset spatula. Cover surface of ice cream directly with plastic wrap, and top with container lid (or wrap in aluminum foil). Freeze until firm (at least a few hours) before serving.


Ingredient Notes and Substitutions:

  • Use real buttermilk, not a homemade substitute.
  • Any combination of blackberries, raspberries, chopped strawberries, and/or blueberries can be used.
  • Chambord or creme de cassis are both good berry liqueur options. Vodka can also be used. Alcohol can be skipped entirely if necessary. 
  • Graham crackers can be crushed with a mortar and pestle, muddler, or food processor. You should have a mix of fine and coarse crumbs. Use gluten-free graham crackers if preferred.
  • All-purpose flour (gluten-free or regular) OR whole wheat pastry flour can be used.

Shelf Life:

  • When stored properly in the freezer, this ice cream should keep well for 2-4 weeks.

Cheesecake ice cream base adapted from my Cherry Chocolate Chip Ice Cream.

Berry compote adapted from The Perfect Scoop