It’s National Ice Cream Day! And given our love for ice cream around here, there’s no way we could let the day pass without celebrating! Ice cream is one of the those sweets that I have a hard time avoiding.
I can turn down just about anything, but offer my a scoop of good ice cream, and I really have to think about it!
Fortunately for me my husband likes ice cream just about as much as I do, so he didn’t mind at all when I whipped up a batch of raspberry swirled cheesecake ice cream!
During a recent trip to northern Minnesota we stopped at a little custard shop in Ely and split the largest “small” ice cream cone I have ever seen.
The flavor was a rich, creamy strawberry cheesecake. As soon as I tasted it, I knew I wanted to recreate something like it at home!
But, instead of strawberries, I went with sweet raspberries that I had on hand. And instead of a custard base, I went with an ice cream base to keep it simple.
This ice cream starts off with a simple no-cook base that’s mixed with a block of cream cheese. It would be good enough like that, but then we added in a homemade raspberry filling and crushed graham crackers.
All of the flavors of a rich raspberry cheesecake without turning on the oven!
For the Raspberry Swirl
For the Ice Cream