Creamy, decadent and delicious, this Cheesecake Ice Cream with fruit swirls will cool and thrill your tastebuds at the same time.
Easily make a couple days in advance with your favorite fruit flavor such as blueberry, raspberry, cherry, strawberry, peach or apricot!
Be sure to check out our other frozen treats, too!
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Cheesecake Ice Cream
Prep time: 15 minutes
Servings: 12
A special thanks to Marcia Stanley, MS, RDN, on behalf of MilkMeansMore.org for this delicious frozen dessert.
Ice Cream Ingredients:
- 12 ounces cream cheese, cut into cubes
- 3/4 cup sugar
- 1 cup sour cream
- 3/4 cup half-and-half
- 2 teaspoons vanilla
- 1 1/4 teaspoons lemon juice, divided
- 1 dash salt
- 1/3 cup blueberry, raspberry, cherry, strawberry, peach or apricot fruit spread
Directions:
Step 1: In large mixer bowl of electric mixer, beat cream cheese and sugar on medium speed until fluffy. Add sour cream, half-and-half, vanilla, 1 teaspoon lemon juice and salt. Beat on low speed until combined then beat on medium speed until smooth. Cover and refrigerate 2-24 hours, or until cold.
Step 2: Pour cream cheese mixture into 1 1/2-quart ice cream freezer. Freeze according to manufacturer’s directions.
Step 3: In small bowl, stir fruit spread and remaining lemon juice.
Step 4: Spoon about one-third of ice cream into 2-quart food storage container. Spoon about half of fruit spread mixture in dollops over ice cream. Repeat layers. Top with remaining ice cream. Cover and freeze 4-24 hours.
To serve, scoop ice cream into dessert dishes.
Video Instructions

Cheesecake Ice Cream
Creamy, decadent and delicious, this Cheesecake Ice Cream with fruit swirls will cool and thrill your tastebuds at the same time.
Ingredients
- 12 ounces cream cheese, cut into cubes
- 3/4 cup sugar
- 1 cup sour cream
- 3/4 cup half-and-half
- 2 teaspoons vanilla
- 1 1/4 teaspoons lemon juice, divided
- 1 dash salt
- 1/3 cup blueberry, raspberry, cherry, strawberry, peach or apricot fruit spread
Instructions
- In large mixer bowl of electric mixer, beat cream cheese and sugar on medium speed until fluffy. Add sour cream, half-and-half, vanilla, 1 teaspoon lemon juice and salt. Beat on low speed until combined then beat on medium speed until smooth. Cover and refrigerate 2-24 hours, or until cold.
- Pour cream cheese mixture into 1 1/2-quart ice cream freezer. Freeze according to manufacturer’s directions.
- In small bowl, stir fruit spread and remaining lemon juice.
- Spoon about one-third of ice cream into 2-quart food storage container. Spoon about half of fruit spread mixture in dollops over ice cream. Repeat layers. Top with remaining ice cream. Cover and freeze 4-24 hours.
- To serve, scoop ice cream into dessert dishes.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 221Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 45mgSodium: 118mgCarbohydrates: 20gFiber: 1gSugar: 18gProtein: 3g
Nutrient values are only estimates provided by online calculators. Various factors can change the nutritional information in any given recipe.
For more ice cream recipes and ideas:
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I am in love with this ice cream! It tastes so rich and decadent, such a great treat!
That’s awesome to hear! It’s the perfect summer treat.