Raspberry Cheesecake Ice Cream
Ingredients
- 8 oz cream cheese, cut into pieces
- zest of 1 lemon
- 1 cup sour cream
- 1/2 cup half-and-half
- 2/3 cup sugar
- 1/8 teaspoon salt
- 1/4 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
Instructions
For the Ice Cream:
- In the bowl of a food processor, combine the cream cheese, zest, sour cream, half & half, sugar and salt. Pureé until smooth. Chill thoroughly before churning- (I prefer overnight.)
- 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.
- 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.
Notes
Recipe Adapted from: The Perfect Scoop by David Lebovitz.
Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g