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Happy National Ice Cream Month! I told you I had ice cream stuff galore to post this month. 😉 Today I’m finally posting the Cheesecake Raspberry Ganache Ripple Ice Cream recipe I’ve been dangling in front of your nose for the past week….
Yes, it has a long name. No, it is not hard to make. Just clearing that up.
I made this ice cream on the Fourth of July. Not because I needed something festive but rather because I had made a Raspberry Swirl Cheesecake (cookbook exclusive!) and I had some extra raspberries and cream cheese. So I wracked my brain for a recipe in which to use it up, and of course it didn’t take long for me to decide that ice cream was the most logical vehicle for said ingredients. Why not? Plus, my mom had some ricotta cheese to get rid of, so I decided that it would pair nicely with the cheesecake theme. I didn’t add any cream to this recipe (unlike the recipe I posted last week in which I used 2 whole cups of heavy whipping cream, much to my own shock). Instead I used the ricotta cheese and cream cheese to add creaminess and cheesecakeyness. A little added cream of tartar added to the cream cheese flavor as well. Of course I had the raspberries to add to my cheesecake ice cream, but what else? Not wanted to get complicated, I decided to just whip up an easy ganache to swirl into the ice cream along with the raspberries. Boy, did that ever work deliciously!
This recipe is just a teensy bit too much for my 1.5 qt. Cuisinart countertop ice cream maker, so I used some of the blended ice cream mixture to make two small popsicles. If you have a 2 qt. ice cream maker, you won’t need to do this. But if you want popsicles, you could actually just stir the raspberries right into the blended mixture, freeze it all as popsicles, then drizzle them with chocolate ganache. That would be awesomesauce!
This ice cream is back to the lighter side after my indulgent Special Occasion Ice Cream recipe last week. However, as always, feel free to replace some of the almond milk with heavy whipping cream if you desire a richer ice cream. I love it as-is, but I realize that not everybody is like me. That’s a good thing.
Be sure to check out the ice cream recipe roundup I posted earlier this week! It contains pictures of and links to a whole slew of ice cream recipes that I have either posted or tweaked in the past year.
As always, check out the Notes section of the recipe for answers to FAQs. Check out the Suggested products section below the recipe to get links to the products I use and recommend.
You may also enjoy:
- Starting THM
- my picture recipe index
- my ice cream recipe index
- my recent ice cream recipe roundup post with all my latest and greatest healthy ice cream recipes!
You can find this recipe in my cookbook, Necessary Food.
- 3 cups unsweetened almond milk (or carton coconut milk for a nut free version)
- 1 15-oz. container part-skim ricotta cheese
- 4 oz. reduced fat cream cheese*
- 1 T vegetable glycerin (optional, but highly recommended)**
- 1 tsp. cream of tartar (for cheesecake flavor)
- 1 tsp. vanilla extract
- ¼ tsp. THM Pure Stevia Extract Powder
- ⅛ tsp. salt
- 1 tsp. glucomannan
- ½ oz. unsweetened baker's chocolate
- 1 T refined coconut oil
- 1 tsp. THM Gentle Sweet (or more to taste)
- Dash of salt
- 3 T heavy whipping cream
- 1 cup raspberries, partially thawed if frozen
- Add all the ice cream ingredients to a blender, adding the glucomannan right before blending so it doesn't clump. Blend for 30 seconds, let the mixture sit for 10 seconds, then blend for another 30 seconds. Churn the mixture in an automatic ice cream churn according to manufacturer's directions until the desired consistency is reached. If the amount is too much for your ice cream maker, pour the remainder into popsicle molds and freeze (I made 2 small popsicles with what would not fit in my 1.5 qt. Cuisinart machine).
- While the ice cream is churning, make the ganache. Melt the baker's chocolate, coconut oil, Gentle Sweet, and salt in the microwave in 20 second intervals, stirring at each interval so the chocolate doesn't burn. When the mixture is melted, whisk in the cream until thickened. Set aside.
- When the ice cream is done churning, transfer it to a freezer-safe container. Fold in the raspberries and ganache gently by hand, creating a marbled effect. Serve immediately or freeze for an hour or two to firm up some more, if desired. Yields 6-8 servings
- Leftovers frozen for an extended period of time will freeze hard, but if you thaw them in the refrigerator for 3-4 hours or on the counter for 30-40 minutes, they'll taste great (especially if you used vegetable glycerin)!
**Vegetable glycerin is a clear liquid that has some unique properties, one of which being that it improves the texture of ice cream and helps keep it scoopable instead of icy after thawing leftovers. It also helps keep the ice cream from sticking to the sides of the ice cream maker! I purchase my vegetable glycerin off of Amazon, and you can find a link for it below the recipe. Now that I have it, I never make ice cream without it, but if you don't have it, you can just leave it out (however the texture won't be quite as good). I highly recommend getting some, though! This recipe doesn't contain any heavy cream, so the vegetable glycerin is especially recommended to maintain a creamy texture.
If you don't have an ice cream maker, you can try to make this in the blender. Freeze the blended ice cream mixture in ice cube trays, let the cubes soften a bit, then blend them to a soft-serve consistency in a high-powered blender, adding some cream to get them to blend, if needed. Stir in the raspberries and ganache by hand, as directed, and freeze to firm up.
Most people with nut allergies can handle coconut just fine, but check with your doctor first to make sure.
- Cuisinart 1 1/2 qt. Automatic Ice Cream Churn
- Vegetable Glycerin
- THM Pure Stevia Extract Powder
- THM Gentle Sweet
- THM Organic Glucomannan
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