This needs no introduction.
Triple Berry Cheesecake Ice Cream
- 1 C blueberries (fresh or frozen)
- 1 C blackberries (fresh or frozen)
- 1 C raspberries (fresh or frozen)
- 3/4 C sugar
- 1 T lemon juice
- 8 oz. cream cheese, neufchatel
- 1/2 C half and half
- 3/4 C milk
Place the berries in a blender along with the sugar and lemon juice. Blend until pureed. Then, add in the half and half.
When smooth and no fruit pieces remain, add the the cubed cream cheese.
Puree well, until smooth.
If you still have room in your blender, add in the milk. Stir well. Pour the mixture into your ice cream maker freezer bowl.
Allow your ice cream maker to run for about 20 minutes, until ice cream is nicely whipped and creamy.
Serve right away for a delicious soft-serve consistency. Or, freeze for 2-4 hours for a hard scoop ice cream.
The is the perfect treat for fresh summer berries! Since it uses cream cheese in place of much of the cream – this is a healthier ice cream option.