Raspberry Cheesecake Ice Cream


This sensational combo of cheesecake and ice-cream is easy to make and great to taste.

The ingredient of Raspberry Cheesecake Ice Cream

  • 1 x 1 25l ctn streets blue ribbon vanilla ice cream
  • 2 x 120g punnets raspberries
  • 125g arnotts granita biscuits
  • 60g butter melted
  • 2 x 250g pkts cream cheese at room temperature
  • 70g 1 3 cup caster sugar
  • 125ml 1 2 cup thickened cream

The Instruction of raspberry cheesecake ice cream

  • transfer the ice cream to a large bowl set aside at room temperature to soften slightly
  • meanwhile place the raspberries in a bowl and use a fork to coarsely mash
  • place the biscuits in the bowl of a food processor and process until finely crushed add the butter and process until almost combined transfer to a bowl and use your hands to mix until well combined
  • use an electric beater to beat the cream cheese and sugar in a bowl until smooth add the cream and beat until just combined
  • add the cream cheese mixture to the ice cream and fold until well combined reserve 1 4 cup of the biscuit mixture add the remaining biscuit mixture to the ice cream mixture and fold until just combined add the mashed raspberries and fold to create a swirled effect
  • pour the mixture into a 6cm deep 20 x 10cm base measurement loaf pan sprinkle with the reserved biscuit mixture to evenly coat cover with plastic wrap or foil place in the freezer for 6 hours or overnight or until firm
  • remove the ice cream from the fridge 5 10 minutes before serving to soften slightly scoop among serving bowls and serve immediately

Nutritions of Raspberry Cheesecake Ice Cream

fatContent: 614 469 calories
saturatedFatContent: 44 grams fat
carbohydrateContent: 28 grams saturated fat
sugarContent: 44 grams carbohydrates
fibreContent: 33 grams sugar
proteinContent: n a
cholesterolContent: 10 grams protein
sodiumContent: 125 milligrams cholesterol

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