Raspberry Cheesecake Ice Cream

I didn’t realize it until I sat down to post this, that I had already come up with a recipe for Raspberry Cheesecake Ice Cream two summers ago. And then I remembered how good that recipe was. Now I can’t decide which is better. You’ll have to make both and tell me what you think.
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When I was a kid, I would ALWAYS get Raspberry Cheesecake Ice Cream–whenever, wherever it was available. My favorite brand was Farr’s Ice Cream out of Ogden, Utah. I would always get double scoops at the ice cream parlor in Pioneer Village at Lagoon, a local amusement park we frequented.

While this doesn’t taste exactly the same, it comes close and makes me feel warm and fuzzy all over just remembering those fun summer days.

Raspberry Cheesecake Ice Cream
original recipe

Ingredients:

For raspberry swirl:
12 oz. fresh or frozen raspberries
1/4 cup sugar

For cheesecake ice cream:
8 oz. cream cheese
1 (14 oz.) can sweetened condensed milk
2 cups half and half
juice of 1 lemon
1/2 tsp. pure vanilla extract


Instructions:

For raspberry swirl:
Place the raspberries in a bowl and sprinkle with sugar. Let sit until the raspberries release some of their juices. Refrigerate until ready to use.
For ice cream:
Let cream cheese soften slightly and beat with an electric mixer. Slowly add the sweetened condensed milk, while beating on low speed. Add the half and half, beating on lowest speed. Add the lemon juice and vanilla extract. Cover the bowl and chill for about an hour, or until very cold.

Freeze the ice cream mixture in an ice cream maker according to manufacturer directions. Transfer the ice cream to a freezer-proof container. Remove the raspberries from the fridge. Pour the raspberries and any juice over the ice cream. Use the back of a wooden spoon or a blunt knife to swirl the raspberries throughout the ice cream. Cover tightly and freeze for several hours to harden.

Keeps well for about 2 weeks. Yield: 1 1/2 quarts.

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13 Comments

  1. Holy cow! Seriously. That was my very favorite kind of ice-cream and still is. I grew up in Ogden and used to get it at a local place called Fernwood’s, as well as from Farr’s in the form of cones, all over the place in Utah. I remember that some places used to give you ridiculously large scoops for .35–more than even I could eat. I can’t wait to try this recipe. Thanks for the trip down memory lane. :)

  2. we live at the base of ben lomond, so close to farrs and were just there the other night. i have to admit i love their green pineapple, most unusual and so delicious!i am going to have to try this recommendation.

  3. take this for what it’s worth (a total rookie in the ice cream making department) but what would happen if you crushed up one (or two!) of those graham cracker crusts and mixed it in. would it get all mushy? or could it be delicious? what do you think?

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