Raspberries Cheesecake ice cream recipe

by Book Recipe
Raspberries Cheesecake ice cream recipe

This is how I made the raspberries Cheesecake ice cream recipe

Raspberries Cheesecake ice cream recipe
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Raspberries Cheesecake ice cream

Rating: 4.0/5
( 2 voted )
Serves: 6 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


  • 1 cup heavy cream, whisked to stiff peak
  • 8 oz or 1 cup cream cheese, softened at room temperature
  • 14 oz of sweetened condensed milk
  • 1/2 tsp lemon zest

For the raspberries sauce:

  • 1 cup of fresh raspberries
  • 1 tbsp vanilla
  • 2 tbsp water
  • 1/2 tsp of cornstarch plus 1 tbsp water


  1. whisk the heavy cream until it forms stiff peaks, set aside.
  2. in another bowl, cream together the cream cheese, condensed milk and vanilla creamy and no lumps appear.
  3. mix the cream cheese mixture in the whipped cream and freeze for 1\2 to one hour.
  4. after 1-hour mix crushed biscuit or cookies with the ice cream and the raspberry
  5. In a saucepan, add the raspberries vanilla sugar, lemon, and water and cook over high heat for about 5 minutes or until the raspberries have burst and the mixture is really runny.
  6. whisk together the cornstarch and one tablespoon of water, add it to the raspberries
  7. Cook for about 1 more minute. Remove from the heat and cool completely.
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