Raspberry Cheesecake Ice Cream
A cream cheese ice cream base swirled with raspberry preserves and graham cracker pieces.
ā±ļø Prep: 5 minš³ Cook: 0 min
Ingredients
| ā cup | 160 ml | whole milk |
| ā cup | 160 ml | heavy cream |
| 3 ounces | 85 g | cream cheese, softened |
| ā cup | 80 ml | granulated sugar |
| Ā¾ teaspoon | 3.8 ml | vanilla extract |
| ā cup | 80 ml | raspberry preserves or raspberry sauce |
| 3 tablespoons | 45 ml | graham cracker pieces |
Instructions
- In a large bowl, whisk together milk, heavy cream, cream cheese, sugar, and vanilla extract until smooth and fully combined.
- Make sure pint base is closed. Pour mixture into an empty CREAMiĀ® Swirl Pint. Spoon raspberry preserves in small dollops over the top of the mixture and use a skewer or knife to gently swirl. Place storage lid on the pint and freeze for 24 hours.
- Remove pint from freezer and remove lid from pint. Place Swirl Pint in outer bowl, install Creamerizerā¢ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Slide bowl assembly onto motor base and twist the handle right to raise the platform and lock in place.
- Select SCOOP, then select ICE CREAM.
- When processing is complete, create a small well in the center of the ice cream and add graham cracker pieces. Reinstall the outer bowl lid and select MIX-IN.
- When processing is complete, remove ice cream from pint and serve immediately.