Berry Cheesecake Ice Cream
Cheesecake Ice Cream, with a raspberry swirl, made in your own kitchen!
Servings: 8 servings
- 1 cup half and half
- 1 cup heavy whipping cream
- ⅓ cup sugar
- 1 tsp. lemon juice
- 1 tsp. vanilla
- 6 oz. cream cheese
- ½ cup raspberry preserves
- 1 cup fresh raspberries
Blend half and half, heavy whipping cream, sugar, lemon juice, vanilla extract, and cream cheese in a blender, until smooth.
Place frozen ice cream bowl into your ice cream maker and add the churning attachment. Turn the ice-cream maker on and slowly pour the blended ingredients into the ice cream bowl.
After ten minutes, add the fresh raspberries, a few at a time.
After five additional minutes, add the preserves one tablespoon at a time. Churn for five additional minutes. You might have to help the preserves mix in by pushing it down with a spoon.
If you prefer the ice-cream firmer, transfer the ice-cream to a lidded container and freeze for a few hours, or until the desired results are achieved. Otherwise, enjoy your Berry Cheesecake Ice Cream soft-serve style!
- I love to serve this ice cream with Chocolate Mug Cake, which has hints of coffee and cardamom. Although the mug cake can be served on its own, I recommend serving it topped with this delicious homemade Ice Cream.
- You can also serve this Berry Cheesecake Ice Cream with Salted Caramel Sauce.
- If you are a nut-lover like I am, add some chopped pistachios or walnuts. But my absolute favorite ice cream mix-in or topping has to be toffee. So, how about you, what's your favorite ice cream mix-in?
Calories: 309kcal | Carbohydrates: 28g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 73mg | Sodium: 102mg | Fiber: 1g | Sugar: 24g