Raspberry Cheesecake Ice Cream

I am an ice cream fanatic. And well, a frozen yogurt fanatic. And maybe a Gelato fanatic as well. But I know my frozen treats. Since Ice Cream is heavier, I can only eat it in small amounts which means I get to be super picky about my ice cream. Now, I’ve made ice cream in the past… and its been good… but this recipe… omg… life changing… I don’t ever want to eat any other ice cream ever again. It doesn’t feel quite so heavy and the flavor… oh man the flavor… its amazing. The touch of cream cheese really does make it feel like you’re eating cheesecake. Ice Cream, Cheesecake Ice Cream, Raspberries, Homemade Ice Cream, How to make cheesecake Ice Cream(another one of my favorite things ever!)

And to serve it, I just put a little scoop between 2 homemade vanilla wafers and ta-da!!!!! Dessert is ready!

Raspberry Cheesecake Ice Cream

Print Recipe Pin Recipe Review Recipe

Course Dessert

Cuisine American

Ingredients

  

• 4 oz Cream Cheese softened at room temp
• 1 cup sugar
• 2 cups raspberries pureed and strained
• 1 cup heavy whipping cream
• 1 cup whole milk
• 1/4 tsp sea salt

Instructions

 

• In a large bowl, whisk the cream cheese until it is smooth. Add the sugar and combine. Whisk in the cream and the milk until everything is evenly incorporated. Add the strained raspberries and combine until there is a uniform color. Pour the mixture into your ice cream maker and process according to the directions. Once frozen, remove from ice cream maker and transfer to a container and freeze for at least 2 hours before serving.