Description
Blackberry–Cheesecake Swirl Ice Cream is a luscious homemade treat combining a creamy custard base with vibrant blackberry syrup and a tangy cheesecake swirl. It’s perfect for summer or any time you crave a rich, fruity frozen dessert.
Ingredients
Scale
- 4 containers (6 oz. each) blackberries
- 1 1/4 cups granulated sugar (divided: 1/4 cup + 1 cup)
- Zest of 1 lemon
- Juice of 1/2 lemon
- 1 3/4 cups half-and-half
- 5 large egg yolks
- 1 3/4 cups heavy cream
- 6 oz. reduced-fat cream cheese
- 3/4 cup powdered sugar
Instructions
- Prepare the Blackberry Mixture: Combine blackberries, 1/4 cup sugar, and lemon juice in a saucepan. Let rest 10 minutes. Mash berries, then cook on low for 20 minutes until thickened.
- Strain: Pour mixture through a fine-mesh strainer to extract juice; discard pulp and seeds. Cool the juice.
- Make Custard Base: Heat half-and-half with 1 cup sugar until simmering. Beat egg yolks until pale and thick. Slowly whisk some hot half-and-half into yolks, then return to saucepan. Cook on low, stirring constantly until thick enough to coat the back of a spoon (about 5 minutes).
- Combine & Chill: Strain custard into a bowl, stir in heavy cream and cooled blackberry syrup. Cover and refrigerate 4 hours or overnight.
- Churn Ice Cream: Pour chilled mixture into an ice cream maker and churn until soft-serve consistency.
- Prepare Cheesecake Swirl: Beat cream cheese, lemon zest, and powdered sugar until fluffy (about 2 minutes).
- Layer & Freeze: In a freezer-safe container, layer half the ice cream, then half the cheesecake mixture. Repeat layers. Use a spatula or knife to gently swirl layers together. Cover and freeze at least 4 hours before serving.
Notes
- Use a gentle folding motion to swirl without fully mixing.
- Let ice cream soften slightly before scooping for easier serving.
- Store leftovers in an airtight container for up to 1 week.
- Prep Time: 40 minutes (plus chilling and freezing time)
- Cook Time: undefined
- Category: Dessert
- Method: Ice Cream Maker
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 310
- Sugar: 28g
- Sodium: 90mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 110mg
Keywords: blackberry ice cream, cheesecake swirl, homemade ice cream, fruity dessert, summer treat