Boysenberry Cashew Cheesecake Ice Cream
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Description
I love ice cream and I love cheesecake. Here is a way to have the best of both worlds.
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
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.
Nutrition Facts
serving: 1 1/2 quarts
calories: 357.1 kcal
carbohydrates: 41.4 g
protein: 7.6 g
saturated fat: 10.7 g
cholesterol: 52.1 mg
sodium: 275.6 mg
fiber: 0.5 g
sugar: 34.2 g