Raspberry Goat Cheesecake Ice Cream – a delicious recipe with Cheese, Mascarpone Cheese, Heavy Cream, Milk, Sugar, Raspberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
This recipe makes about 5 to 5 1/2 cups of ice cream.
2
Using a hand mixer, whip together the goat cheese and mascarpone in a medium bowl. Add the cream and whip until the mixture is smooth. Stir in the milk and 1 cup of sugar for a few minutes or until the sugar dissolves completely and their aren't any gritty sugar clumps on the bottom of the bowl. Place the mixture in the fridge while you prepare the raspberries.
3
Add the raspberries, water, and remaining 1 tablespoon of sugar to a small saucepan over high heat. Start to mash the berries; it should take about 5 minutes to get them soft and mashed in their own juices. Place the berries in the freezer so they cool down while the ice cream is being made.
4
Make the ice cream according to manufacturer's instructions.
5
Place half of the ice cream in a large tupperware container and top with the raspberries. Place the remaining half of the ice cream on top. Enjoy!
750
kcal
Calories
49
g
Fat
56
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 5 ounces, weight Chevre-style Goat Cheese, 6 ounces, weight Mascarpone Cheese, 1 cup Heavy Cream, 1 cup 1% Milk, and more.
Yes, Raspberry Goat Cheesecake Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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