Raspberry Cheesecake Ice Cream

Turning cheesecake into ice cream is always a good idea
Raspberry Cheesecake Ice Cream

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Mix together the sweet flavors of cheesecake and tart taste of raspberry for a perfect scoop of ice cream.

This recipe is courtesy of Country Living.

10
Servings
216
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 Ounces cream cheese
  • 1 Cup sugar
  • 1 1/2 Cup puréed, strained raspberries
  • 1 Cup whipping cream
  • 1 Cup whole milk

Directions

In a large bowl, whisk the cream cheese until smooth. Add the sugar and continue whisking until combined. Whisk in the raspberries, followed by the cream and milk, until fully incorporated.

Pour the mixture into the ice cream machine and churn according to manufacturer’s instructions.

Nutritional Facts

Total Fat
13g
19%
Sugar
7g
8%
Saturated Fat
5g
21%
Cholesterol
23mg
8%
Carbohydrate, by difference
22g
17%
Protein
3g
7%
Vitamin A, RAE
71µg
10%
Vitamin C, total ascorbic acid
11mg
15%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
54mg
5%
Choline, total
10mg
2%
Fiber, total dietary
3g
12%
Fluoride, F
1µg
0%
Folate, total
14µg
4%
Magnesium, Mg
11mg
3%
Phosphorus, P
60mg
9%
Selenium, Se
3µg
5%
Sodium, Na
81mg
5%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
60g
2%

Raspberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Raspberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.