Blackberry Cheesecake Ice Cream Recipe (with Raw Milk)

If you are looking for a healthy summer dessert that your family will love, look no further! This blackberry cheesecake ice cream is ultra creamy and showcases streaks of blackberry filling in a delicious cheesecake ice cream base.

Made with raw whole milk and cream and sweetened with honey, this recipe skips all the dyes, added sugars, and preservatives found in store-bought ice cream, while still tasting absolutely amazing. Win-win!

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It includes almond extract for the delicious flavor of a graham cracker crust (without the work) and fresh lemon zest for the perfect pop of brightness.

Oh, and did I mention it doesn’t contain any egg yolks? Which means if you are experiencing an egg shortage like so many right now, you don’t have to sacrifice your precious egg yolks for this recipe.

We love making it with our handy ice cream maker machine, but if you don’t own one, don’t worry! I’ve included directions for making this delicious ice cream without one.

If you are anything like my family, you’ll find this blackberry cheesecake ice cream becomes one of your favorites ice cream recipes… and maybe even one of your favorites desserts!

Enjoy it on Saturday afternoons spent on the patio, special occasions, or really anytime you are craving a bowl of ice cream

Blackberry Cheesecake Raw Milk Ice Cream (Sweetened with Honey)

This ultra-creamy homemade blackberry cheesecake ice cream is made from raw milk and sweetened with honey, making it a healthy summer dessert your kids will love and you can feel good about!

5 from 2 votes

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Prep Time 50 minutes mins

Chilling/Freezing 6 hours hrs

Total Time 6 hours hrs 50 minutes mins

Course Dessert

Cuisine American

Servings 8

Calories 411 kcal

Equipment

• Ice Cream Maker Machine

Ingredients

  

Cheesecake Ice Cream Base

• 2 cups raw heavy cream
• 1 cup raw whole milk
• ½ cup raw honey or maple syrup
• 8 oz softened cream cheese
• ½ tsp almond extract
• ¼ tsp fresh lemon zest
• ⅛ tsp salt

Blackberry Mixture

• 1 cup fresh blackberries
• 2 Tbsp raw honey
• pinch of salt

Instructions

 

With an Ice Cream Maker Machine

• Mix the softened cream cheese and honey in a medium mixing bowl until well combined. Add in the milk, almond extract, fresh lemon zest, and salt, and combine. Finally, add the heavy cream and mix until well-combined.
• Cover the bowl with plastic wrap and place in the refrigerator to chill for at least 2 hours (although you can chill it overnight).
• Meanwhile, combine the fresh blackberries, honey, and pinch of salt in a small saucepan over medium heat. Stir frequently until the blackberry mixture begins to simmer. Use a potato masher or fork to mash the berries.
• Continue to simmer for about 10 minutes, or until the blackberry sauce as slightly thickened and reduced in volume.
• Place the blackberry mixture in a glass container and store in the refrigerator until ready to churn.
• When ready to churn, assemble the ice cream maker machine and remove the cheesecake ice cream base mixture from the refrigerator. Turn on the ice cream maker and then pour the ice cream mixture into the machine as it churns. Allow it to churn the ice cream for about 20 minutes, or until the ice cream begins to build up on the paddles.
• Turn off the machine and scoop the ice cream into the glass dish or bread pan.
• Then take the blackberry sauce and spoon it onto the cheesecake ice cream base in the shape of a cross (for a round dish) or in several parallel lines (for a bread pan).
• Use a butter knife to make a circle, swirling the blackberry mixture into the ice cream mixture. Cover and place in the freezer.
• Freeze for an additional 4-5 hours.

Without a Machine

• Mix the softened cream cheese and honey in a medium mixing bowl until well combined. Add in the milk, almond extract, fresh lemon zest, and salt, and combine. Finally, add the heavy cream and mix until well-combined.
• Cover the bowl with plastic wrap and place in the refrigerator to chill for at least 2 hours (although you can chill it overnight).
• Meanwhile, combine the fresh blackberries, honey, and pinch of salt in a small saucepan over medium heat. Stir frequently until the blackberry mixture begins to simmer. Use a fork or potato masher to mash the berries.
• Continue to simmer for about 10 minutes, or until the blackberry sauce as slightly thickened and reduced in volume.
• Place the blackberry mixture in a glass container and store in the refrigerator until ready to churn.
• When ready to churn, pour the cheesecake ice cream mixture into your chilled glass dish or bread pan.
• Then take the blackberry sauce and spoon it onto the cheesecake ice cream base in the shape of a cross (for a round dish) or in several parallel lines (for a bread pan).
• Use a butter knife to make a circle, swirling the blackberry mixture into the ice cream mixture, cover, and place in the freezer.
• Stir the ice mixture every 30-45 minutes, scooping the ice cream along the edge into the center to allow everything to freeze evenly.
• Freeze for an additional 4-5 hours.

Notes

• Let the ice cream mixture chill – Allowing the ice cream mixture to chill for at least a few hours (or overnight) before churning and freezing gives the ice cream much more flavor. Having the ice cream chilled before churning also gives the ice cream a better texture and results in fewer icy crystals.
• Have your ice cream maker bowl frozen – For best results, make sure the ice cream maker bowl has been frozen for at least 24 hours before churning. If not using an ice cream maker, chill your glass dish or metal loaf pan ahead of time for quicker freezing.
• Use softened cream cheese – Softening the cream cheese at room temperature allows it to mix well into the ice cream mixture and avoids specks of cold cream cheese.

Keyword blackberry, blackberry cheesecake ice cream, blackberry cheesecake raw milk ice cream, gluten free, homemade ice cream from raw milk, raw milk vanilla ice cream sweetened with honey

Ingredients to Note

• Raw whole milk and raw heavy whipping cream – I like using raw dairy products for their nutritional benefits; however, you can substitute with pasteurized heavy cream and whole milk if desired.
• Honey – Raw honey is my favorite, but any variety of honey will do.
• Almond Extract – The almond extract gives the ice cream the flavor of graham cracker crumbs, but without the extra work. Plus, it means the ice cream is gluten free!
• Fresh lemon zest – The fresh lemon zest adds a hint of bright, fresh flavor to the ice cream.
• Cream cheese – For best results, use full fat cream cheese and soften it at room temperature before mixing. This allows for optimum creaminess, and ensures the cream cheese will blend well into the milk mixture without specks.
• Fresh blackberries – Using fresh berries results in the best flavor.

Tips for making Blackberry Cheesecake Raw Milk Ice Cream

• Let the ice cream mixture chill – Allowing the ice cream mixture to chill for at least a few hours (or overnight) before churning and freezing gives the ice cream much more flavor. Having the ice cream chilled before churning also gives the ice cream a better texture and results in fewer icy crystals.
• Have your ice cream maker bowl frozen – For best results, make sure the ice cream maker bowl has been frozen for at least 24 hours before churning. If not using an ice cream maker, chill your glass dish or metal loaf pan ahead of time for quicker freezing.
• Use softened cream cheese – Softening the cream cheese at room temperature allows it to mix well into the ice cream mixture and avoids specks of cold cream cheese.

Frequently Asked Questions

What are the health benefits of raw milk?

Our family loves using unpasteurized raw milk and cream, as there are so many bioavailable vitamins and minerals in it.

While pasteurization kills the bad bacteria, it unfortunately kills many of the good bacteria that help our bodies digest the milk, and also removes vitamins our bodies need!

Of course, this isn’t medical advice, and each person should do their own research.

However, if you choose to use raw milk products, this raw ice cream recipe is an easy and delicious way to pack some nutrients into a summer dessert!

How to find raw milk?

Raw milk isn’t legal everywhere; but if you are in an area that allows raw milk to be sold, you can use Raw Milk Finder to locate a local farmer selling raw dairy products.

You can also check at your local farmer’s market or at Amish stores to locate farmers selling fresh raw milk.

Flavor Variations

If you feel like mixing things up, consider adding one or more of the following to your blackberry cheesecake raw milk ice cream:

• Slightly crushed vanilla wafer cookies
• Blueberries (swap out the fresh blackberries for blueberries to make blueberry cheesecake ice cream)
• Raspberries (swap out the fresh blackberries for raspberries to make raspberry cheesecake ice cream)

If you like this recipe, check out my other ice-cream recipes:

Ultra-creamy vanilla raw milk ice cream

Strawberry ice cream with raw milk

Save Blackberry Cheesecake Ice Cream Recipe for Later

Step-by-Step Instructions for Blackberry Cheesecake Ice Cream (with Raw Milk)

With an Ice Cream Maker Machine

1. Mix the softened cream cheese and honey in a medium mixing bowl until well combined. Add in the milk, almond extract, fresh lemon zest, and salt, and combine. Finally, add the heavy cream and mix until well-combined.
2. Cover the bowl with plastic wrap and place in the refrigerator to chill for at least 2 hours (although you can chill it overnight).

3. Meanwhile, combine the fresh blackberries, honey, and pinch of salt in a small saucepan over medium heat. Stir frequently until the blackberry mixture begins to simmer. Use a potato masher or fork to mash the berries.

4. Continue to simmer for about 10 minutes, or until the blackberry sauce as slightly thickened and reduced in volume.

5. Place the blackberry mixture in a glass container and store in the refrigerator until ready to churn.

6. When ready to churn, assemble the ice cream maker machine and remove the cheesecake ice cream base mixture from the refrigerator. Turn on the ice cream maker and then pour the ice cream mixture into the machine as it churns. Allow it to churn the ice cream for about 20 minutes, or until the ice cream begins to build up on the paddles.

7. Turn off the machine and scoop the ice cream into a freezer-safe container.

8. Then take the blackberry sauce and spoon it onto the cheesecake ice cream base in the shape of a cross (for a round dish) or in several parallel lines (for a bread pan).

9. Use a butter knife to make a circle, swirling the blackberry mixture into the ice cream mixture. Cover and place in the freezer.

10. Freeze for an additional 4-5 hours.

Without a Machine

1. Mix the softened cream cheese and honey in a medium mixing bowl until well combined. Add in the milk, almond extract, fresh lemon zest, and salt, and combine. Finally, add the heavy cream and mix until well-combined.
2. Cover the bowl with plastic wrap and place in the refrigerator to chill for at least 2 hours (although you can chill it overnight).

3. Meanwhile, combine the fresh berries, honey, and pinch of salt in a small saucepan over medium heat. Stir frequently until the blackberry mixture begins to simmer. Use a fork or potato masher to mash the berries.

4. Continue to simmer for about 10 minutes, or until the blackberry sauce as slightly thickened and reduced in volume.

5. Place the blackberry mixture in a glass container and store in the refrigerator until ready to freeze.

6. When chilled and ready to freeze, pour the cheesecake ice cream mixture into your chilled freezer-safe container.

7. Then take the blackberry sauce and spoon it onto the cheesecake ice cream base in the shape of a cross (for a round dish) or in several parallel lines (for a bread pan).

8. Use a butter knife to make a circle, swirling the blackberry mixture into the ice cream mixture, cover, and place in the freezer.

9. Stir the ice mixture every 30-45 minutes, scooping the ice cream along the edge into the center to allow everything to freeze evenly.

10. Freeze for an additional 4-5 hours.