Cheesecake Ice Cream with Fruit Swirls

June 30, 2022

At your next outdoor event, try an option like Cheesecake Ice Cream with Fruit Swirls from Milk Means More. It’s a simple solution you can make a couple days in advance with your favorite fruit flavor such as blueberry, raspberry, cherry, strawberry, peach or apricot. Plus, this recipe serves a crowd, making it perfect for serving up smiles.


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 to 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 to 24 hours. To serve, scoop ice cream into dessert dishes.

Recipe courtesy of Marcia Stanley, MS, RDN, on behalf of Milk Means More:


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