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Lemon Raspberry Cheesecake No Churn Ice Cream

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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.

Lemon Raspberry Cheesecake Ice Cream image with text
Welcome to #LemonWeek 2022 hosted by Lynn from Fresh April Flours and Rebecca from Devour Dinner.  This week is sponsored by Rodelle and La Tourangelle. Come join me and my fellow Lemon Week bloggers as we bring you recipes from appetizers to drinks to entrées and desserts!

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!

close up of bowl with lemon raspberry cheesecake ice cream

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 for at least 6 hours or overnight. You’ve just made ice cream! If you want to go over the top with the Lemon flavor, serve a scoop of this ice cream with a slice of Lemon Cheesecake. That’s the perfect dessert, in my opinion!

lemon raspberry cheesecake ice cream in bowl with lemons in the background

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
crumble topping ingredients

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
Lemon Raspberry Ice Cream ingredients

Steps 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 a 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.

mini food processor with crumble topping inside

Step 3

Once the mixture resembles large crumbs, place on a prepared baking sheet and bake in the oven for about 10-15 minutes, or until golden brown. Remove from oven and let cool on baking sheet.

golden brown crumble topping for ice cream

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.

bottom layer of lemon cheesecake ice cream

Step 6

After 15 minutes, remove the ice cream from the 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.

adding the crumb topping layer in the ice cream

Step 7

Cover the 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!

final layer of raspberry ice cream
close up of ice cream scoop with lemon raspberry ice cream

Monday #LemonWeek Recipes

lemon raspberry ice cream

No-churn recipes are so easy! We all need homemade ice cream recipes in our dessert files.

lemon raspberry cheesecake ice cream in bowl with lemons in the background

Lemon Raspberry Cheesecake No Churn Ice Cream

Homemade No Churn Lemon Raspberry Cheesecake Ice Cream is a decadent summertime treat. Easy to make and no ice cream machine needed.
5 from 10 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: cheesecake, dessert, ice cream, lemon, no churn ice cream, raspberry
Servings: 10 servings

Ingredients

For the crumble topping

  • cup flour
  • 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

Recipe adapted from The Sweet and Simple Kitchen

Nutritional Disclaimer

“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

scoop of lemon raspberry ice cream with fruit in background

Other Lemon Recipes You May Enjoy

close up of bowl with lemon raspberry cheesecake ice cream

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15 Comments

  1. We love making Ice Cream all summer long and I can’t wait for this one. It will be gone before I know it.

  2. 5 stars
    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.