Raspberry Cheesecake Ice Cream























If you're in the South I imagine you've had some pretty good weather over the weekend, if you're in the North maybe not so much. We spent a very awesome yet very drizzly weekend in Manchester (where we ate the best Chinese food ever!) but whatever the weather the answer is always ice cream. 

I know last week I spoke about being a little healthier but I made this ice cream before that so we'll be a little naughty for now because who hasn't got time for ice cream?

This is seriously good. I'm not messing around here, I won't lie to you...I like you too much for that. I cannot describe how much I want to put cream cheese in every dessert I ever made because it has made this ice cream so darn good!

It's also amazing because you don't have to mess about cooking homemade custard beforehand. It's better if you have an ice cream maker, I don't and so had to devote an evening to walking to and from the freezer every half an hour...if you are happy to do that you will still get great results but an ice cream maker just saves time. 







































You could use any food really that you think would go well in a regular cheesecake...blueberries, strawberries, chocolate chips, cookie dough...the list is pretty endless.

Just because this Summer has been a bit of a wash out is no reason not to fill your freezer with 6 different kinds of ice cream. 







































If you have friends coming round for tea or kids running in the house on a hot day, it's great to have some of those mini wafer cones lying around. Take the tub out the freezer and let it soften for 5-10 minutes before scooping into a cone and generally being considered everyone's favourite person until the ice cream runs out. 

Raspberry Cheesecake Ice Cream
(Recipe adapted from A Beautiful Mess)

230g full fat cream cheese
240ml (1 cup) whole milk
150g (3/4 cup) caster sugar
pinch of salt
120ml (1/2 cup) whipping cream
200g (1 cup) raspberries

  1. In a bowl whisk together the softened cream cheese and milk until smooth. 
  2. Add in the sugar, salt and whipping cream. Mix until smooth. Store in a air tight container in the refrigerator overnight. 
  3. If using an ice cream maker: Pour in to your ice cream maker and follow the manufacturer instructions for use. Add the raspberries in the last 10 minutes of mixing. Crush a few of the raspberries to get a nice pink swirl through your ice cream. 
  4. If making by hand: Every 30-45 minutes go back to the freezer and stir round. Add the raspberries whilst the ice cream is soft but starting to firm up.