Homemade Raspberry Cheesecake Ice Cream

Ingredients:

FOR THE ICE CREAM

• 1.2 ounce package freeze dried raspberries
• 1 cup whole milk
• 3/4 cup granulated sugar
• 2 cups heavy cream

FOR THE CHEESECAKE RIBBON

• 4 ounces (1/2 block) cream cheese, softened
• 1 teaspoon vanilla extract
• 1/4 cup powdered sugar
• 2 tablespoons heavy cream
• 1/2 cup crushed graham crackers

Directions:

• In a blender, crush raspberries finely. Add milk and sugar and blend on low speed until dissolved. Add heavy cream and blend once more until mixed well.
• Pour the raspberry and cream mixture into the ice cream maker according to directions. I let mine churn for about 25 minutes.
• While the ice cream is churning, add the cream cheese, vanilla extract, powdered sugar and heavy cream to a medium bowl and mix with electric mixer until smooth.
• When the ice cream has thickened, pour half into a loaf pan or other container. Spread half of the sweetened cream cheese mixture over the ice cream and sprinkle half of the graham cracker crumbs over the top. Add the other half of the ice cream, cream cheese, and graham cracker crumbs and swirl with a knife. Cover and freeze until firm.