Friday, July 2, 2010

Raspberry Cheesecake Ice Cream

From Country Living Magazine with a few “tweaks” by me.

3 ounces softened cream cheese (I used 4 oz, next time I’m going to do the whole 8 oz block)
1 cup sugar
1 1/2 Cup “juice” from fresh raspberries, puree and strain them
1 Cup whipping cream
1 Cup whole milk
(I used 2 cups whipping cream for this batch because I had it)
**1/2 cup-1 Cup mini chocolate chips (this was our own idea, everything is better with chocolate!)
1. In a large bowl, blend cream cheese until smooth. Add sugar and continue blending until well combined. Whisk in raspberries, followed by cream/milk.
2. Pour mixture into ice-cream maker; process according to manufacturer’s instructions.
It was very good!


  1. Yes, Everything is better with Chocolate ;-)
    Even if its a hot fudge sundae with falling wallpaper.
    Thanks for the I'm reeeaaallly hungry!

  2. That is a great picture of the ice cream. It looks really good. :)