Boysenberry Cashew Cheesecake Ice Cream
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Ingredients1 h 30 m servings 357 cals
Original recipe yields 10 servings (1 1/2 quarts)
- 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.
- 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.
- 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.
Per Serving: 357 calories; 18.7 g fat; 41.4 g carbohydrates; 7.6 g protein; 52 mg cholesterol; 276 mg sodium. Full nutrition
ReviewsRead all reviews 2
All I could taste was the cream cheese and the sourness of the buttermilk. Will not be making this again. I even tried adding vanilla and more sugar after tasting it. I wouldn't even know where ...