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Raspberry cheesecake ice-cream

  • 6:25 Prep
  • 8 Servings


  • 1 x 1.25L ctn Streets Blue Ribbon vanilla ice-cream
  • 2 x 120g punnets raspberries
  • 125g Arnott's Granita biscuits
  • 60g butter, melted
  • 2 x 250g pkts cream cheese, at room temperature
  • 70g (1/3 cup) caster sugar
  • 125ml (1/2 cup) thickened cream


  • 1
    Transfer the ice-cream to a large bowl. Set aside at room temperature to soften slightly.
  • 2
    Meanwhile, place the raspberries in a bowl and use a fork to coarsely mash.
  • 3
    Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until almost combined. Transfer to a bowl and use your hands to mix until well combined.
  • 4
    Use an electric beater to beat the cream cheese and sugar in a bowl until smooth. Add the cream and beat until just combined.
  • 5
    Add the cream cheese mixture to the ice-cream and fold until well combined. Reserve 1/4 cup of the biscuit mixture. Add the remaining biscuit mixture to the ice-cream mixture and fold until just combined. Add the mashed raspberries and fold to create a swirled effect.
  • 6
    Pour the mixture into a 6cm-deep, 20 x 10cm (base measurement) loaf pan. Sprinkle with the reserved biscuit mixture to evenly coat. Cover with plastic wrap or foil. Place in the freezer for 6 hours or overnight, or until firm.
  • 7
    Remove the ice-cream from the fridge 5-10 minutes before serving to soften slightly. Scoop among serving bowls and serve immediately.

Source: taste.com.au


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