Lemon Raspberry Cheesecake Ice Cream

Who here loves cheesecake? (Raise your hand). Who here loves ice cream? (Raise your hand). Who here loves raspberries? (Raise your hand). I’m sure you can see where I am going with this. Especially since the name of this ice cream is Lemon Raspberry Cheesecake Ice Cream 🙂

This ice cream has “spring” written all over it. It’s bright and cheerful and so pretty, don’t you think?

Making this ice cream takes a little advanced planning. You’ll need to make the cheesecake crust and the berry topping (although you could also use raspberry jam). The lemon ice cream itself comes together in just a half an hour. Then you just layer it with the raspberry topping and cheesecake crust and voila! Gorgeous, delicious ice cream that is perfect for Spring (or any other time of year).

Look at this luscious bite of ice cream. How can you resist?

Health Benefits of Ingredients: (Please see the Disclaimer)

Lemons have been shown in studies to lower the risk of stroke and cancer, increase iron absorption, maintain a healthy complexion, and boost the immune system. (See Lemons: Health Benefits, Nutritional Information.)

Raspberries suppress inflammation, reduce blood pressure, can reduce risk of heart attack, inhibit tumor growth, provide fiber to help maintain a healthy digestive tract, and provide protection to the eyes against UV light damage. (See What Are the Health Benefits of Raspberries?)

I recommend the Cuisinart 1.5-qt. Frozen Yogurt-Ice Cream & Sorbet Maker.

Here are the links for the cheesecake crust and the berry topping.

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Lemon Raspberry Cheesecake Ice Cream

Author: Melissa Howell

Ingredients

• One recipe for cheesecake crust for ice cream
• One recipe for berry topping for ice cream using raspberries or you can also use raspberry jam

For the ice cream

• 1/3 cup sugar
• 1 cup whole milk not skim or 2%
• 2 cups heavy whipping cream
• 1 3.4 oz. box of instant lemon pudding
• 1/4 cup lemon juice

Instructions

1. Make the cheesecake crust and the berry topping (using raspberries) and set aside to cool for at least an hour.
2. When crust and topping are cooled, begin making the ice cream by mixing the sugar and milk together with a wire whisk. Stir until the sugar is dissolved.
3. Add whipping cream, instant pudding, and lemon juice. Whisk until well mixed.
4. Add to your ice cream maker and follow the manufacturer's directions.
5. While ice cream is churning, break up the cheesecake crust into bite-sized pieces.
6. When ice cream has reached soft-serve consistency, transfer to an airtight container, layering with the cheesecake crust pieces and berry topping. (You will probably only use half of the crust and the berry topping). Save the remaining crust and berry topping to top individual portions of ice cream if desired.