Boysenberry Ice Cream with Cashews

    Boysenberry Ice Cream with Cashews


    2 people made this

    This delicious recipe combines the flavours and textures of cheesecake and ice cream with boysenberries and cashews.

    Serves: 10 

    • 1 cup Marie biscuit (or other plain sweet biscuit) crumbs
    • 3 tablespoons sugar
    • 80g butter or margarine, melted
    • 2 cups (500ml) buttermilk
    • 1 tin (395g) sweetened condensed milk
    • 250g cream cheese
    • 1 lemon, juiced
    • 1 tablespoon finely-grated lemon rind
    • 1 pinch salt
    • 1/4 cup (30g) coarsely chopped cashews
    • 1/4 cup (90g) boysenberry jam

    Preparation:20min  ›  Cook:20min  ›  Extra time:1hour freezing  ›  Ready in:1hour40min 

    1. Preheat an oven to 180 degrees C. In a small bowl, combine crushed biscuits, 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.
    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.
    3. Mix in cashews and pieces of the cheesecake base. Gently fold in the jam to create a ribbon effect. Transfer to the freezer for 1 hour to harden.

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