Raspberry Cheesecake Ice Cream

I love February because pink is everywhere.  After 4 months of winter it's just a nice little reminder that the world is not all drab and gray.  This raspberry cheesecake ice cream is probably totally inappropriate for a day with a 20 degree high, but it's so pretty I don't even care.  I'm pretty proud of this one.  For a super cheesecakey flavor, I added cream cheese and cheesecake pudding to my normal ice cream base and then mixed in some raspberry pie filling and homemade graham cracker pie crust.

Ice cream perfection, I tell you.

Like any good ice cream it takes a couple days to make, so if you want it tomorrow you better start now!  :)

Raspberry Cheesecake Ice Cream

 

For Graham Cracker Crust:

-1 cup graham cracker crumbs

-1 Tbsp sugar

-1/4 cup butter, melted 

In a bowl, combine the cracker crumbs and the sugar.  Stir in butter.  Press mixture into an ungreased 8x8 baking dish or pie pan.  Bake 10-15 minutes at 350 degrees or until light brown.  Cool completely then crumble into nickel-sized pieces to mix into ice cream.  Store in an airtight container until ready to use.

For Ice Cream:

-2 cups heavy cream (divided)
-1 cup sugar
-pinch of salt

-1 (8 oz) pkg cream cheese, completely softened
-1 cup whole milk
-1 tsp vanilla

-1 small box Cheesecake pudding

 -1 cup Raspberry pie filling (Optional- Stir in 1 1/2 Tbsp of heavy cream, if desired, to make the raspberry ribbon less "icy" once frozen)

In a blender combine 1 cup heavy cream, sugar, salt, and cream cheese and blend until smooth. Stir in second cup of cream, milk, and vanilla. Cover mixture well and refrigerate overnight. 

Quickly whisk in cheesecake pudding mix and freeze mixture in an ice cream maker according to manufacturer's directions.  I use an electric and it takes about 30 minutes.  When done, scoop 1/3 of the ice cream into a freezer-safe container.  Top with 1/3 of the raspberry pie filling and 1/3 of the graham cracker pieces.  Repeat layers twice, then swirl gently with a knife or spoon.

Cover tightly and freeze several hours or overnight before serving. 

Note- Feel free to substitute strawberry, or blueberry pie filling if you wish.