Boysenberry Cashew Cheesecake Ice Cream

Ingredients

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

Recipe

Preparation Time: 20 mins Cook Time: 8 mins Ready Time: 1 hr 30 mins


• 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.
• 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.
• 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.