Indulge in the lusciousness of this Ultimate Boysenberry Cheesecake Ice Cream, a delightful frozen treat that combines the tangy sweetness of boysenberries with the creamy richness of cheesecake. This homemade ice cream recipe is perfect for hot summer days or whenever you’re craving a refreshing dessert. At home or at camp, follow these simple steps to create this mouthwatering dessert that will leave you and your loved ones craving more.

Many people often confuse boysenberries with blackberries. It’s easy to do! They look very similar, and in fact, the blackberry is a relative of the boysenberry. Boysenberries are a hybrid of raspberries, blackberries, and loganberries. This allows boysenberries to have the best qualities of all these berries – juicy, sweet, and tangy.

Ingredients for Boysenberry Cheesecake Ice Cream

Boysenberries
Cream Cheese
Milk
Heavy Cream
Sugar
Vanilla
Graham Cracker Crumb (or crushed Graham Crackers)

What makes this ice cream so luscious and decadent is the reference to cheesecake. Of course, there is no baking required! Like your favorite cheesecake, the base is made with heavy cream, milk, and cream cheese, resulting in a smooth and velvety consistency that melts in your mouth. There is also the graham cracker mix-in which will remind you of your favorite cheesecake crust while adding flavor and texture.

Tips for Making Boysenberry Cheesecake Ice Cream

Start with chilled ingredients. Before your base hits the ice cream maker, it should be cold. After mixing my base, I like to return everything to the refrigerator for 30 minutes to an hour before churning.
Don’t cut the fat! Not to get too technical, but a successful ice cream requires the correct ratio of sugar to dairy to fat. If you try to use low-fat cream cheese or milk in this recipe that balance will be thrown off and the end product will not be creamy.
Limit the time churning. Some people equate more churning with a creamy texture. Not so! You’ll want to stop churning when the ice cream is as thick as soft-serve ice cream.

So how do you get this sweet treat from your freezer out to your campsite? It’s not as hard as you think. For camp, I pack mine in compostable containers I purchased online, but you could use any container with a lid that seals. Then just store it in your cooler on ice and head out. Don’t worry if it softens a bit. That will just make it all the more “scoopable.”

FAQs for Boysenberry Cheesecake Ice Cream

When are boysenberries in season?
It depends on what part of the country you live in and what the weather is like. In the Pacific Northwest, they are normally ripe and are ready for harvest in July and August.
Can you use frozen boysenberries for this recipe?
Absolutely! Simply thaw and drain away any excess juice.
How long will this ice cream keep in the freezer?
For the best taste, enjoy in the first 10 days after making.

With its velvety smoothness and the delightful combination of boysenberries and cheesecake, Boysenberry Cheesecake Ice Cream is a homemade dessert that will impress both friends and family. This recipe offers a straightforward process, allowing you to create a refreshing treat that captures the essence of summer. Indulge in the creamy delight of this ice cream, and let its vibrant flavors transport you to ice cream heaven.

5 from 6 votes