Lemon Raspberry Cheesecake Ice Cream
Author: Melissa Howell
  • One recipe for cheesecake crust for ice cream
  • One recipe for berry topping for ice cream using raspberries or you can also use raspberry jam
For the ice cream
  • 1/3 cup sugar
  • 1 cup whole milk not skim or 2%
  • 2 cups heavy whipping cream
  • 1 3.4 oz. box of instant lemon pudding
  • 1/4 cup lemon juice
  1. Make the cheesecake crust and the berry topping (using raspberries) and set aside to cool for at least an hour.
  2. When crust and topping are cooled, begin making the ice cream by mixing the sugar and milk together with a wire whisk. Stir until the sugar is dissolved.
  3. Add whipping cream, instant pudding, and lemon juice. Whisk until well mixed.
  4. Add to your ice cream maker and follow the manufacturer's directions.
  5. While ice cream is churning, break up the cheesecake crust into bite-sized pieces.
  6. When ice cream has reached soft-serve consistency, transfer to an airtight container, layering with the cheesecake crust pieces and berry topping. (You will probably only use half of the crust and the berry topping). Save the remaining crust and berry topping to top individual portions of ice cream if desired.