Skip to main content New<> this month
Get the Allrecipes magazine

Boysenberry Cashew Cheesecake Ice Cream

Rated as 3 out of 5 Stars

"I love ice cream and I love cheesecake. Here is a way to have the best of both worlds."
Added to shopping list. Go to shopping list.


1 h 30 m servings 357
Original recipe yields 10 servings (1 1/2 quarts)


{{model.addEditText}} Print
  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

Per Serving: 357 calories; 18.7 41.4 7.6 52 276 Full nutrition

Explore more


Read all reviews 2
Most helpful
Most positive
Least positive

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 ...

This recipe is soooo simple! It has less fat and sugar than another recipe I was considering and I am so glad I chose this one. It blends up fast and has just the right amount of cheesecake zing...