Homemade No Churn Lemon Raspberry Cheesecake Ice Cream is a decadent summertime treat. Easy to make and no ice cream machine needed.
I may have received product samples from these sponsors to help in the creation of #LemonWeek recipes. All opinions are my own.
I’ll be sharing three new recipes this week to celebrate all things lemon. First up is this creamy and decadent Lemon Raspberry Cheesecake Ice Cream. Not only is this frozen treat delicious but you don’t need an ice cream machine. You only need a freezer-safe container, like this 9 inch loaf pan.
During #LemonWeek, you’ll be treated with delicious recipes for a Lemon Poke Cake and a healthy Lemon Smoothie. Let’s talk about this ice cream!
Table of Contents
- Lemon Raspberry Cheesecake Ice Cream
- Ingredients
- How to Make Lemon Raspberry Cheesecake No Churn Ice Cream
- Other Lemon Recipes You May Enjoy
Lemon Raspberry Cheesecake Ice Cream
This ice cream has a few steps to it but they’re easy and the result is pure heaven. I’ve made no churn ice cream before with this recipe but this lemon raspberry treat is by far the best. Simple ingredients are what I like recipes to have because most likely I will have everything I need when the craving hits.
I used Rodelle Vanilla in this recipe and its pure vanilla flavor makes this recipe even better. Seems to bring out the lemon even more.
I wanted to have a crust aspect to this ice cream so I took a simple crumble topping mixture and baked in the oven for a few minutes and incorporated it into the mixture. Perfection! A bit of crunch with the sweetness of the ice cream. Now, you can crumble up graham crackers and add them in place of the rolled oats for the crumble topping. Just as yummy.
Lemon cheesecake ice cream is the base and then adding a layer of natural raspberry preserves and crumble topping. Then you’ll repeat the lemon mixture, swirl the rest of the jam in and top with more topping. Freeze at least 6 hours or overnight. You’ve just made ice cream!
Ingredients
For the crumble topping:
- 1/3 cup all purpose flour
- 1/3 cup rolled oats
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons butter, cold
For the ice cream:
- 4 ounces cream cheese, softened
- 2 tablespoons lemon zest
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 2 cups heavy whipping cream
- 1/2 cup fresh lemon juice
- 1 (14 ounces) can sweetened condensed milk
- 1/2 cup Raspberry Preserves
How to Make Lemon Raspberry Cheesecake No Churn Ice Cream
Step 1
Place a 9×5 inch loaf pan in the freezer.
Step 2
To make the crumble topping, you’ll need to preheat the oven to 350 degrees F and line a baking sheet with parchment paper. In small bowl combine the ingredients for the TOPPING and cut the butter in until the mixture is crumbly. I like to use my mini food processor for this.
Step 3
Once the mixture resembles large crumbs, place on prepared baking sheet and bake in oven for about 10-15 minutes, or until golden brown. Remove from oven and let cool on baking sheet.
Step 4
Grab a large mixing bowl and electric hand mixer (or stand mixer) and beat the cream cheese, lemon zest, vanilla, and salt until smooth and creamy. Add the heavy cream and lemon juice to the cream cheese mixture; beat until stiff peaks form about 3 minutes.
Step 5
Mix in the sweetened condensed milk. Remove the loaf pan from the freezer and pour 1/2 of the mixture into it. Set the pan and the remaining ice cream mixture in your freezer for 15 minutes to set slightly. Once set remove and begin assembling your ice cream.
Step 6
After 15 minutes, remove ice cream from freezer and spoon about 1/4 cup of the raspberry preserves over the ice cream. Sprinkle with 1/2 of your crumble mixture. Top with remaining ice cream. Dollop the rest of the jam over the ice cream and using a knife, swirl it into the ice cream. Finish with the rest of the crumble topping.
Step 7
Cover pan with plastic wrap and freeze for 6 hours or overnight. The ice cream will keep, covered, in the freezer for up to a week. Serve with fresh raspberries and whipped cream, if desired.
Such an easy recipe without needing a fancy ice cream machine!
Monday #LemonWeek Recipes
- Lemon Poppy Seed Loaf by Fresh April Flours
- Grilled Asparagus with Lemon and Feta by Palatable Pastime
- Lemon Raspberry Cheesecake No Churn Ice Cream by Blogghetti
- Lemon Raspberry Cupcakes by Hezzi-D’s Books and Cooks
- Egg Lemon Soup with Spinach by Art Of Natural Living
- Lemon Shortbread Bars by Karen’s Kitchen Stories
- Lemon Butter Salmon by Cheese Curd In Paradise
- Lemon Curd by Devour Dinner
- Lemon Curd Cookies by Best Cookie Recipes
- Lemon Donuts by The Freshman Cook
- Lemon Fruit Dip by Simply Inspired Meals
- Lemonade Bundt Cake by The Fresh Cooky
- Lemon Ginger Chicken Thighs by A Day In The Life On The Farm
- Gluten-Free Lemon Almond Cake by The Spiffy Cookie
- Creamy Lemon Basil Shrimp Pasta by An Affair From The Heart
- Lemon Cupcakes by Kathryn’s Kitchen Blog
- 15 Minute Lemon Pasta by Jen Around The World
- Lemon Cheesecake by Lemon Blossoms
- Lemon Smoothie by Home Cooked Harvest
- Aromatic Lemon Chicken by That Recipe
- Lemon Pound Cake by The Redhead Baker
- Lemon Muffins with Lemon Drizzle by Jonesin’ For A Taste
- Lemon Garlic Pasta by Magical Ingredients
No churn recipes are so easy! We all need homemade ice cream recipes in our dessert files.
Lemon Raspberry Cheesecake No Churn Ice Cream
Ingredients
For the crumble topping
- ⅓ cup flour
- ⅓ cup rolled oats
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- 3 tablespoons COLD butter
For the ice cream
- 4 ounces cream cheese, softened
- 2 tablespoons lemon zest
- 2 teaspoons vanilla
- 1/2 teaspoon salt
- 2 cups COLD heavy whipping cream
- ½ cup fresh lemon juice
- 1 14 ounce can sweetened condensed milk
- 1/2 cup raspberry preserves
Instructions
- Place a 9×5 inch loaf pan in the freezer.
To make the crumble topping
- To make the crumble topping, you’ll need to preheat the oven to 350 degrees F and line a baking sheet with parchment paper. In small bowl combine the ingredients for the TOPPING and cut the butter in until the mixture is crumbly. I like to use my mini food processor this.
- Once the mixture resembles large crumbs, place on prepared baking sheet and bake in oven for about 10-15 minutes, or until golden brown. Remove from oven and let cool on baking sheet.
To make the ice cream
- Grab a large mixing bowl and electric hand mixer (or food processor) and beat the cream cheese, lemon zest, vanilla, and salt until smooth and creamy. Add the heavy cream and lemon juice, beat until stiff peaks form about 3 minutes.
- Mix in the sweetened condensed milk. Remove the loaf pan from the freezer and pour 1/2 of the mixture into it. Set the pan and the remaining ice cream mixture in your freezer for 15 minutes to set slightly. Once set remove and begin assembling your ice cream.
- After 15 minutes, remove ice cream from freezer and spoon about 1/4 cup of the raspberry preserves over the ice cream. Sprinkle with 1/2 of your crumble mixture. Top with remaining ice cream. Dollop the rest of the jam over the ice cream and using a knife, swirl it into the ice cream. Finish with the rest of the crumble topping.
- Cover pan with plastic wrap and freeze for 6 hours or overnight. The ice cream will keep, covered, in the freezer for up to a week.
Notes
Other Lemon Recipes You May Enjoy
Stay connected for the latest recipes
Connect with Blogghetti! Be sure to follow me on my social media, so you never miss a post!
Facebook | Twitter | Pinterest | Instagram
If you try a recipe, please use the hashtag #Blogghetti on INSTAGRAM for a chance to be featured!
Enjoy!
The oats are my favorite part!! SO GOOD!
Your ice cream turned out perfectly. I would love a scoop or two.
YUMMY! This is the best Ice cream recipe every. So good!
We love making Ice Cream all summer long and I can’t wait for this one. It will be gone before I know it.
I love everything about this ice cream, especially the cheesecake part!!
I love everything abotu this from the crumble to the lemons and raspberries to the cream cheese ice cream.
This is SO yum! I love the addition of oats to the graham cracker crumbs and this is a no churn recipe, a winner!
I love easy ice cream like this. I bet that lemon flavor is amazing.
Love that you put the crumble in the ice cream! We love no churn ice creams and this one is going on our summer rotation.
This no-churn ice cream is so delicious and EASY to make! The crumble pieces were my favorite. Thanks for another delicious recipe!
Your Lemon Raspberry Cheesecake looks awesome! Beautiful dish! I may have to lick the bowl!!!
I will definitely be making this ice cream over summer!
This is making me really excited for making summer ice creams!
This will be on my menu for dessert this summer. It sounds divine!
I love raspberries and citrus together. This ice cream looks absolutely amazing!