Boysenberry Cashew Cheesecake Ice Cream

    Boysenberry Cashew Cheesecake Ice Cream

    (2)
    4saves
    2hr28min


    2 people made this

    About this recipe: Love cheesecake and ice cream? This recipe is the best of both worlds!

    Ingredients
    Serves: 10 

    • 1 cup digestive biscuit crumbs
    • 3 tablespoons sugar
    • 4 tablespoons butter, melted
    • 450g buttermilk
    • 1 (397g) tin condensed sweetened milk
    • 225g cream cheese
    • 2 tablespoons lemon juice
    • 1 tablespoon lemon zest
    • 1 pinch salt
    • 4 tablespoons coarsely chopped cashews
    • 4 tablespoons boysenberry or blackberry preserves

    Method
    Prep:20min  ›  Cook:8min  ›  Extra time:2hr freezing  ›  Ready in:2hr28min 

    1. Preheat an oven to 180 C / Gas 4. In a small bowl, combine digestive biscuit crumbs, sugar and melted butter. Press mixture evenly into the bottom of a cake tin. Bake for 8 minutes, and remove from oven. When cool, break into small pieces.
    2. Combine buttermilk, condensed sweetened milk, cream cheese, lemon juice, zest and salt in a blender or food processor. Process until smooth. Pour into an ice cream maker, and freeze according to the manufacturer's instructions.
    3. Mix in cashews and pieces of digestive biscuit base. Gently fold in preserves to create a ribbon effect. Transfer to the freezer for 1 hour to harden.
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    Reviews & ratings
    Average global rating:
    (2)

    Reviews in English (2)

    by
    1

    All I could taste was the cream cheese and the sourness of the buttermilk. Will not be making this again. I even tried adding vanilla and more sugar after tasting it. I wouldn't even know where to begin fixing it. I'd definitely find a better cheesecake ice cream base and then add the boysenberries and graham cracker crust.  -  29 Feb 2012  (Review from Allrecipes US | Canada)

    by
    0

    This recipe is soooo simple! It has less fat and sugar than another recipe I was considering and I am so glad I chose this one. It blends up fast and has just the right amount of cheesecake zing. It was more than my 1.5 qt ice cream maker could handle but it was no problem, I put it back in the refregerator to freeze the next day. The ice cream is creamy and rich. Next time I will try it with raspberrry preserves.  -  05 Jul 2012  (Review from Allrecipes US | Canada)

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