Want a cool refreshing treat? We did this weekend….Kenny found this recipe in Country Living magazine and asked if I’d make it for us……of course.
- 3 ounces cream cheese, softened to room temperature
- 1 cup sugar
- 1 1/2 cups pureéd, strained raspberries
- 1 cup whipping cream
- 1 cup whole milk
Whip cream cheese in a bowl until creamy
Add sugar and whip more until creamy
Put your raspberries in food processor and process until pureed…..I got a new food processor for Christmas and I’m trying to put it to good use!
Doesn’t this look divine?!
Now for the straining part….I used a little hand-held strainer that I had…..it’s holes were REALLY small, so it was a little frustrating and time consuming.
Add the strained juice to the cream cheese and sugar mixture.
If you’re like me and you don’t want to waste the goodness of the raspberries…take the seedy/raspberry part here…..
….and make a Sunbutter (like peanut butter, but made from sunflower seeds)and raspberry sandwich……OMG, this was SOOOO delish!
Now that you’ve had a little snack you can carry on and whisk the juice in…..it makes such a pretty pink!
Now whisk in the milk for a paler pink color…..again….so pretty!
(see the snickerdoodles in the background of the above picture….they are LIGHT snickerdoodles….click HERE for that recipe)
So now that you have everything all mixed together and pretty and pink, pour it into your ice cream maker and turn it on…..
A few years ago we got this little electric ice cream maker….not quite as nostalgic as using the crushed ice and rock salt,but it sure is handy!
You can buy one here.
I like to put my ice cream in the freezer for a while after it is done and then later, once it’s set…..scoop it out and enjoy!
For a copy of the recipe go HERE.