Let me say, right off the bat, that I know this is not real ice cream. It doesn’t involve an ice cream maker of any kind, and the texture is not the same as ice cream. But it does contain milk, cream, and sugar and is frozen, so I’m counting it. Not to mention that it’s darned delicious!
This is a variation of a recipe from Kraft, but since I had fresh local raspberries on hand, I used them instead of strawberries. And I bet mine is better than theirs!
Anyway, here’s the recipe:
Raspberry Cheesecake Ice Cream
- 1 pkg. (8 oz.) lowfat cream cheese, softened
- 1 can (14 oz.) sweetened condensed milk
- 1/3 cup whipping cream
- 2 tsp. lemon zest
- 1-1/2 cups fresh raspberries, pureed
- 3 graham crackers, in big crumbles
- Fresh raspberries, for garnish
Mix first 4 ingredients with mixer until well blended. Freeze 4 hours or until almost solid.
Beat cream cheese mixture with mixer until creamy. Add pureed berries to cream cheese mixture with chopped grahams; mix well. Pour into shallow dish, such as a pie pan. Freeze 6 hours or until firm.
Remove dessert from freezer 15 min. before serving; let stand at room temperature to soften slightly before scooping into dishes. Sprinkle with fresh berries.
Although it was a little bit of trouble to make, since I had to remember to take the first step out of the freezer before it froze completely, this was really simple to put together, and it was a cool and delicious end to a summer meal!