Boysenberry Cashew Cheesecake Ice Cream

I love ice cream and I love cheesecake. Here is a way to have the best of both worlds.

• Preparation Time: 20 mins
• Cooking Time: 8 mins
• Total Time: 28 mins
• Calories: 357 Calories

Ingredients

• 1 tablespoon lemon zest
• 1 pinch salt
• 1 (14 ounce) can sweetened condensed milk
• 1 cup graham cracker crumbs
• 1 (8 ounce) package cream cheese
• 2 cups buttermilk
• ⅛ cup lemon juice
• 3 tablespoons sugar
• ¼ cup coarsely chopped cashews
• 4 tablespoons butter or margarine, melted
• ¼ cup boysenberry preserves

Recipe Instructions

Step 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.

Step 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.

Step 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.