Boysenberry Ice Cream with Cashews

    1 hour 40 minutes

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

    3 people made this

    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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    Reviews in English (2)


    All I could taste was the cream cheese and the sourness of the buttermilk. Will not be making this again. I even tried adding vanilla and more sugar after tasting it. I wouldn't even know where to begin fixing it. I'd definitely find a better cheesecake ice cream base and then add the boysenberries and graham cracker crust.  -  29 Feb 2012  (Review from Allrecipes USA and Canada)


    This recipe is soooo simple! It has less fat and sugar than another recipe I was considering and I am so glad I chose this one. It blends up fast and has just the right amount of cheesecake zing. It was more than my 1.5 qt ice cream maker could handle but it was no problem, I put it back in the refregerator to freeze the next day. The ice cream is creamy and rich. Next time I will try it with raspberrry preserves.  -  05 Jul 2012  (Review from Allrecipes USA and Canada)