Boysenberry Cashew Cheesecake Ice Cream recipe
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Ingredients
- 1 cup graham cracker crumbs 3 tablespoons sugar 4 tablespoons butter or margarine, melted 2 cups buttermilk 1 (14 ounce) can sweetened condensed milk 1 (8 ounce) package cream cheese ⅛ cup lemon juice 1 tablespoon lemon zest 1 pinch salt ¼ cup coarsely chopped cashews ¼ cup boysenberry preserves
Nutrition Info
- 357.1 caloriescarbohydrate: 41.4 gcholesterol: 52.1 mgfat: 18.7 gfiber: 0.5 gprotein: 7.6 gsaturatedFat: 10.7 gservingSize: -sodium: 275.6 mgsugar: 34.2 gtransFat: : -unsaturatedFat: : -
Directions Boysenberry Cashew Cheesecake Ice Cream
Directions
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Preheat an oven to 350 degrees F (175 degrees C). In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture evenly into the bottom of a pie pan. Bake for 8 minutes, and remove from oven. When cool, break into small pieces.
Combine buttermilk, sweetened condensed 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.
Mix in cashews and pieces of graham cracker crust. Gently fold in preserves to create a ribbon effect. Transfer to the freezer for 1 hour to harden.