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Mixed Berry Cheesecake Icecream

It’s like a frozen slice of berry cheesecake in every scoop—tangy & fruity, crunchy & creamy all at once.
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Prep Time 1 hour
Chill Time 8 hours
Total Time 9 hours
Servings: 1.5 quarts
Ingredients Method Video Notes

Ingredients
  

Graham Cracker Crust Crumbles
  • 1 cup crushed Simple Mills Sweet Thins, or alternative graham crackers
  • 3-4 tablespoons melted butter, or coconut oil
Berry Compote
  • 2 cups mixed berries, or berry of choice
  • 2-4 tablespoons maple syrup
  • 1 teaspoon lemon juice, optional
Icecream Base
  • 2 cups heavy cream
  • 3/4 cup maple syrup, divided
  • 1 vanilla pean pod, split in half lengthwise and seeded
  • 3 egg yolks
  • pinch of salt
  • 7-8 oz cream cheese, softened to room temperature
  • 1 teaspoon lemon juice, optional
  • 1/2 tablespoon lemon zest, optional

Method
 

Make the Graham Crumble
  1. Preheat oven to 350°F (175°C).
  2. In a small bowl, mix graham cracker crumbs with melted butter until evenly coated.
  3. Spread on a parchment-lined baking sheet and bake 7–8 minutes, until golden.
  4. Let cool completely. Set aside.
Make the Berry Compote
  1. In a saucepan, combine berries and maple syrup over medium heat.
  2. Cook 8–10 minutes, stirring occasionally, until berries break down and mixture is thick and jammy. Stir in lemon juice (if using).
  3. Transfer to a bowl and let cool completely.
Make the Cheesecake Ice Cream Base
  1. Prepare Icebath: Fill a large bowl with ice cubes and a cup or two of water. Place a medium bowl fitted with a fine strainer inside ice bath. Set aside.
  2. Make Custard Base: In a medium saucepan, combine heavy cream, 1/2 cup of maple syrup, scraped vanilla bean seeds + pod (or extract), and a pinch of salt. Heat over medium until just steaming. 
  3. Temper eggs: In a separate bowl, whisk egg yolks and 1/4 cup of maple syrup. Slowly drizzle in a bit of the hot cream mixture, whisking constantly. Pour yolk mixture back into the saucepan.
  4. Cook Custard: Cook over low heat, stirring constantly with a wooden spoon, until mixture thickens slightly and coats the back of the spoon (170–175°F). Do not boil.
  5. Chill Custard: Immediately strain the mixture through the fine strainer into the prepared ice bath. Discard the vanilla bean pod. Prepare an iceboat. Pour custard through a fine mesh strainer into a bowl.
  6. Whisk in softened cream cheese, lemon juice, and lemon zest until completely smooth.
  7. Cover and chill mixture in the fridge at least 4 hours or overnight until very cold.
Churn and Assemble
  1. Churn ice cream base in an ice cream maker according to manufacturer’s instructions until soft-serve consistency.
  2. In a freezer-safe container, layer: a scoop of churned ice cream, spoonfuls of berry compote, and sprinkle of graham crumble. Repeat layers until all ingredients are used. Gently swirl with a knife for a marbled effect.
  3. Store with parchment pressed on top of ice cream (below the lid) to avoid ice crystals. Cover and freeze until firm, at least 2 hours.
  4. Scoop, serve, and enjoy!

Video

@najonisade

Mixed berry cheesecake icecream day 1 (I forgot I didn’t need to cook using a double boiler lolll) #homemade #icecream #cheesecake #healthydessert #fyp

♬ original sound - najoni

Notes

 
  1. Sweetness: If you want a less sweet base (since the compote and crumble add sweetness), reduce maple syrup in the ice cream base to 1/2 cup.
  2. Storage: Flavor and texture are best within first 2-3 weeks because ice crystals start to form over time, making it less creamy. Also, the maple syrup and cream cheese may absorb freezer orders after a while. However it is possible to last up 2-3 months.
  3. Vanilla Bean Pod: Vanilla extract works as a substitute.