Homemade Raspberry Cheesecake Ice Cream
Homemade Raspberry Cheesecake Ice Cream might be a good recipe to expand your side dish repertoire. Watching your figure? This lacto ovo vegetarian recipe has 320 calories, 3g of protein, and 24g of fat per serving. For 58 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 10. If you have powdered sugar, graham crackers, granulated sugar, and a few other ingredients on hand, you can make it. 123 people have made this recipe and would make it again. It can be enjoyed any time, but it is especially good for Summer. It is brought to you by Lovely Little Kitchen. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 14%, this dish is rather bad. Try Raspberry Cheesecake Ice Cream, Raspberry Cheesecake Ice Cream Cupcakes, and Homemade Raspberry Ice Cream Cake With Chocolate Crumb Crust for similar recipes.
Servings: 10
Ingredients:
4 ounces (1/2 block) cream cheese, softened
1/2 cup crushed graham crackers
3/4 cup granulated sugar
2 cups heavy cream
2 tablespoons heavy cream
1/4 cup powdered sugar
1.2 ounce package freeze dried raspberries
1 teaspoon vanilla extract
1 cup whole milk
Equipment:
blender
ice cream machine
hand mixer
loaf pan
bowl
knife
Cooking instruction summary:
In a blender*, crush raspberries finely. Add milk and sugar and blend on low speed until dissolved. Add heavy cream and blend once more until mixed well.Pour the raspberry and cream mixture into the ice cream maker according to directions. I let mine churn for about 25 minutes.While the ice cream is churning, add the cream cheese, vanilla extract, powdered sugar and heavy cream to a medium bowl and mix with electric mixer until smooth.When the ice cream has thickened, pour half into a loaf pan or other container. Spread half of the sweetened cream cheese mixture over the ice cream and sprinkle half of the graham cracker crumbs over the top. Add the other half of the ice cream, cream cheese, and graham cracker crumbs and swirl with a knife. Cover and freeze until firm.
Step by step:
1. In a blender*, crush raspberries finely.
2. Add milk and sugar and blend on low speed until dissolved.
3. Add heavy cream and blend once more until mixed well.
4. Pour the raspberry and cream mixture into the ice cream maker according to directions. I let mine churn for about 25 minutes.While the ice cream is churning, add the cream cheese, vanilla extract, powdered sugar and heavy cream to a medium bowl and mix with electric mixer until smooth.When the ice cream has thickened, pour half into a loaf pan or other container.
5. Spread half of the sweetened cream cheese mixture over the ice cream and sprinkle half of the graham cracker crumbs over the top.
6. Add the other half of the ice cream, cream cheese, and graham cracker crumbs and swirl with a knife. Cover and freeze until firm.
Nutrition Information:
covered percent of daily need
