Raspberry Cheesecake Ice Cream
  • 8 oz cream cheese, cut into pieces
  • zest of 1 lemon
  • 1 cup sour cream
  • ½ cup half-and-half
  • ⅔ cup sugar
  • ⅛ teaspoon salt
  • ¼ cup crushed graham crackers
Raspberry Sauce:
  • 1 cup raspberries, fresh or frozen
  • 3 to 4 tablespoons sugar
  • a few drops of lemon juice
  • 1 tablespoon vodka
For the Ice Cream:
  1. In the bowl of a food processor, combine the cream cheese, zest, sour cream, half & half, sugar and salt. PureƩ until smooth. Chill thoroughly before churning- (I prefer overnight.)
  2. While you're waiting for the ice cream to chill you can prepare the raspberry sauce by smashing the raspberries a bit and and combining them with the sugar and vodka. Store in the fridge until the ice cream is ready.
  3. Once chilled, churn the ice cream according to your maker's instructions and layer in a container with the raspberry sauce and the graham crackers. Freeze for a few hours to firm up.
Recipe Adapted from: The Perfect Scoop by David Lebovitz.
Recipe by The Baker Chick at https://www.thebakerchick.com/raspberry-cheesecake-ice-cream/