Cheesecake raspberry ripple ice-cream

Cheesecake in ice cream form. What could be better? Thanks to the cream cheese, this recipe doesn’t require a custard base, so it’s super quick and easy to whip up.

Credit: Danielle Abou Karam

• serves

  4

• prep

  10 minutes

• difficulty

  Easy

Inspired by my time researching my cookbook The Desserts of New York, where the best cheesecakes can be found. I’ve given it a fresh twist with macerated raspberries.

Ingredients

• 250 g cream cheese, softened
• 250 ml (1 cup) thin cream
• 185 ml (¾ cup) milk
• 220 g (1 cup) caster sugar
• pinch fine salt
• 250 g raspberries
• 2 tbsp icing sugar
• ½ lemon, juice

Freezing time: 4.5 hours

Instructions

1. Place the cream cheese, cream, milk, sugar and salt in a food processor and blend until smooth. Churn in an ice-cream machine according to the manufacturer’s instructions, then transfer to an airtight container and freeze for 4 hours or until frozen.
2. When nearly ready to serve, place the raspberries, icing sugar and lemon juice in a bowl and toss to combine. Set aside for 10 minutes to macerate.
3. To serve, scoop the ice–cream into chilled bowls and spoon the raspberries and any syrup over the top.

 

Photography by Danielle Abou Karam.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Inspired by my time researching my cookbook The Desserts of New York, where the best cheesecakes can be found. I’ve given it a fresh twist with macerated raspberries.