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Raspberry cheesecake ice-cream
Raspberry cheesecake ice-cream
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Prep Time:
385 minutes
Cook Time:
Total Time:
385 minutes
Indulgent cheesecake-ice cream fusion: simple to whip up, divine to devour!
Ingredients:
  • 1 x 1.25L ctn vanilla ice-cream
  • 2 x 120g punnets raspberries
  • 125g 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
Instructions:
  • Place the ice-cream in a spacious bowl and let it sit at room temperature to slightly soften.
  • Place the raspberries in a bowl and gently crush them with a fork.
  • In a food processor, pulse the biscuits until finely crushed. Add the butter and pulse until almost combined. Transfer mixture to a bowl and use your hands to fully combine.
  • In a bowl, use an electric beater to whip together cream cheese and sugar until smooth. Then, pour in the cream and beat until well combined.
  • Combine the cream cheese mixture with the ice-cream and fold until fully blended. Set aside 1/4 cup of the biscuit mixture. Gently fold in the rest of the biscuit mixture until just mixed. Fold in the mashed raspberries to create a beautiful swirl effect.
  • Transfer the mixture into a 6cm-deep, 20 x 10cm loaf pan. Evenly sprinkle with the remaining biscuit mixture. Cover with plastic wrap or foil and freeze for 6 hours or overnight until firm.
  • Allow the ice-cream to sit at room temperature for 5-10 minutes to soften slightly before scooping into serving bowls and serving right away.

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