Raspberry Cream Cheese Ice Cream Recipes

RASPBERRY ICE CREAM

Steps:

• 1. Place all ingredients into the Vitamix container in the order listed and secure lid.
• 2. Select Variable 1.
• 3. Turn machine on and slowly increase speed to Variable 10, then to High.
• 4. Use the tamper to press the ingredients into the blades.
• 5. In about 30-60 seconds, the sound of the motor will change and four mounds should form.
• 6. Stop machine. Do not over mix or melting will occur. Serve immediately.

RASPBERRY ICE CREAM

Steps:

• Place raspberries in a blender; cover and pulse until chopped. Transfer to a large bowl; stir in sugar until dissolved. Stir in remaining ingredients until blended., Pour mixture into cylinder of ice cream freezer; freeze according to the manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm.

SMOOTH RASPBERRY ICE CREAM

Steps:

• Puree raspberries in a blender or food processor; pour mixture through a strainer to remove seeds.
• Beat eggs and sugar together in a bowl until smooth. Stir raspberry puree, half-and-half, cream, corn syrup, and lemon juice into the egg-sugar mixture.
• Transfer raspberry cream mixture to the ice cream maker. Freeze according to the manufacturer's instructions.

RASPBERRY ICEBOX DESSERT

Steps:

• In a large bowl, combine the gelatin and water; stir until gelatin and water; stir until gelatin is dissolved. Fold in the raspberries. Refrigerate for 1 hour or until syrupy., In a small bowl, combine the cracker crumbs, brown sugar and butter. Press into a greased 13-in. x 9-in. dish. , In a large bowl, whisk milk and pudding mix on for 2 minutes. Let stand for 2 minutes or until soft-set., In another bowl, beat cream cheese until smooth. Gradually add pudding. Spread over crust. Spoon gelatin mixture over the top. Chill until set. Refrigerate leftovers.

RASPBERRY ICE CREAM

Steps:

• Mix the raspberries, 3/4 cup of sugar, and lemon juice together in a bowl.
• Cover and refrigerate for 2 hours, stirring every 30 minutes.
• Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes (I use my hand held mixer).
• Whisk in the remaining sugar, a little at a time, until completely blended.
• Pour in the heavy cream and milk and whisk to blend.
• Drain the juice from the raspberries and add to the cream mixture until blended.
• Mash the raspberries until pureed and stir them into the cream mixture.
• Pour into an ice cream maker and freeze.
• Note: If you prefer a chunkier raspberry ice cream, return the raspberries to the fridge after pouring off the juice.
• When the ice cream is almost finished freezing, add the whole raspeberries, then continue freezing.

RASPBERRY CREAM CHEESE FROSTING

Steps:

• Beat cream cheese and butter in a bowl with an electric mixer until smooth. Add confectioners' sugar and raspberry extract; beat until smooth. Fold in raspberry jam.

RASPBERRY AND CREAM CHEESE ICE POPS

Steps:

• Beat the cheese with the butter for 2 minutes until fully integrated.
• Add the sugar and continue beating on low speed until incorporated and then beat at high speed for 1 minute.
• Add the raspberries and vanilla, beat on low speed until blended.
• Pour into Popsicle molds.
• Freeze for 12 hours.
• Unmold and serve.

RASPBERRY-RICOTTA ICE CREAM

Steps:

• Puree ricotta, sugar, vanilla, lemon zest, and a pinch of salt. Stir in cream. Freeze in ice cream maker, then mix in berries. Transfer to a container and freeze until firm.