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Boysenberry Cashew Cheesecake Ice Cream

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oz heelee

I love ice cream and I love cheesecake. Here is a way to have the best of both worlds.

Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 357 kcal
  • 18%
  • Fat:
  • 18.7 g
  • 29%
  • Carbs:
  • 41.4g
  • 13%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 314 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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.
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Reviews

eagibz
1
2/29/2012

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.

Mary Johnson
0
7/5/2012

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.