Ingredients
- 1 cup fresh raspberries (plus extra for garnishing)
- 1 block (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Pinch of salt
Equipment Needed
- Mixing bowls
- Hand mixer or stand mixer
- Ice cream maker
- Rubber spatula
- Freezer-safe container
Step-by-Step Instructions
Let’s dive into making this luscious ice cream! The first step is to prep the raspberries. I like to gently wash them, then crush them lightly with a fork to release their juices. This provides those beautiful, vibrant swirls in the ice cream. Next, in a mixing bowl, beat the softened cream cheese until it’s smooth—trust me, this helps avoid any lumps later. Gradually mix in the powdered sugar until just combined. The sweetness of the sugar balances wonderfully with the tangy cream cheese. (See the next page below to continue steps…)