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July 6, 2015

A siren song

The sirens were mythological creatures who sang so irresistibly that they lured sailors to their deaths on the nearby rocks. That’s more or less what happened to me with this recipe, other than the ‘rocky death’ part.
I had a vision of the dessert I wanted to make. It would be a recreation of raspberry cheesecake in ice cream form. It would burst with fresh raspberries; it would be studded with chunks of cream cheese; it would offer thick bands of cookie butter to replace a graham cracker crust. And it had to be created without an ice cream maker, since I’ve never trusted myself enough to own one.
Cue the siren song.
I searched all my cookbooks. I searched high and low online. Such a recipe did not exist.
I tried to put the idea out of my mind, but it continued to tantalize me. The sirens kept singing.
I persevered, and found a few recipes that offered fragments of what I was looking for. I combined those elements in my kitchen and crossed my fingers. Would the recipe enchant me like a lovestruck sailor, or would it turn into a shipwreck?
I’m happy to say that this Raspberry Cheesecake Ice Cream surpassed my dreams. The disparate elements worked together harmoniously, with the richness of the ice cream being tamed by swirls of tart raspberries and dollops of tangy cream cheese. The gingery cookie butter sent the dessert into realms of Elysian glory.
Try it and see if you won’t be bewitched too.
Raspberry Cheesecake Ice Cream
(inspired by Smitten Kitchen, Chow and The Baker Chick)

1. For the ice cream

1 (8 ounce) package cream cheese, at room temperature
1 (14 ounce) can sweetened condensed milk
1 tsp finely grated lemon zest
1 tsp vanilla extract

2. For the cookie butter streaks

1/2 cup cookie butter

3. For the raspberry sauce

1 cup raspberries
3 Tbsp sugar
1 Tbsp vodka

To make the ice cream, beat the cream cheese until soft and fluffy, then slowly beat in the condensed milk until smooth. Beat in zest and vanilla. Pour into a bowl lined with plastic wrap, and freeze for at least 6 to 8 hours, until firm.

Meanwhile, spread the cookie butter on a sheet of parchment paper, shaping it into a 9″ x 7″ rectangle. Place the parchment paper on a baking sheet and set it in the freezer until the cookie butter is stiff, at least 2 hours. 

To make the raspberry sauce, smash the raspberries a bit and combine them with the sugar and vodka. Store in the fridge until the ice cream is ready.

When the ice cream is firm, remove both it and the cookie butter from the freezer. Line a loaf pan with plastic wrap and scoop about one quarter of the ice cream into the pan, spreading it as smoothly as possible. Tear about half the frozen cookie butter into pieces and lay them across the ice cream. (You’ll have to move fairly quickly with the cookie butter as it softens quickly. Return it to the freezer between steps if you like.) Spread another one quarter of the ice cream on top and pour about half the raspberry mixture on top. Repeat, to use all the ingredients. 

Return the finished dessert to the freezer until ready to eat. You may wish to remove it 5 minutes before serving to let it soften a little.

Filed Under: Miscellaneous Desserts

Reader Interactions

Comments

  1. Stephen Tremp says

    July 6, 2015 at 1:42 am

    Now this is something ,u entire family will eat. I never would have though of adding a shot of vodka.

    Reply
  2. Angie Schneider says

    July 6, 2015 at 8:35 am

    This is the kind of carbohydrate that I would totally love! Definitely worth all of the calories.

    Reply
  3. Natalie Aguirre says

    July 6, 2015 at 10:19 am

    Awesome that you were brave enough to combine ideas to create your own. It looks delicious.

    Reply
  4. Joanne says

    July 6, 2015 at 11:15 am

    Yay!! I'm so glad to see it worked out. I'm pretty entranced by this now also…better get my ice cream maker ready!

    Reply
  5. Tricia Buice says

    July 6, 2015 at 12:01 pm

    Good for you! I love it when an idea comes together and I must say – your idea looks pretty delicious 🙂 Hope you had a wonderful 4th!

    Reply
  6. Jemi Fraser says

    July 6, 2015 at 1:03 pm

    Sounds completely heavenly!!
    I'll have to look up cookie butter as I don't know what that is – but this will be on my to do list once my kitchen is back together (love those renovations!)

    Reply
  7. Kayte says

    July 6, 2015 at 2:59 pm

    Oh my goodness, all thoughts of diet go out the window with this one!! I am copying the recipe (stealing it really, so thanks) and going to think about it long and hard. That said, raspberries should be available in my CSA very soon and I am certain this is the place to park them. You are bad, so bad for my waistline. lol 🙂

    Reply
  8. Beth says

    July 6, 2015 at 3:48 pm

    Ha! Let me know if you like it, Kayte. I loved this one.
    And Jemi, maybe I should have explained what cookie butter is in the post. It's a spread with the same consistency as peanut butter, but instead of being peanut-flavoured it tastes like cookie spices (ginger and cinnamon). It hasn't been available in Canada very long, but I found it at Loblaws.

    Reply
  9. Laura Dembowski says

    July 6, 2015 at 7:24 pm

    It's so fun to create your own recipes, especially when they turn out. But you should get an ice cream maker. Cuisinart makes reasonable ones that make really good ice cream!

    Reply
  10. Bonnie says

    July 6, 2015 at 7:44 pm

    Looks delicious! We've been hooked on raspberry gelato lately. Cookie butter sound divine. Hope you are having a good Monday. Hugs!

    Reply
  11. GratefulPrayerThankfulHeart says

    July 6, 2015 at 8:16 pm

    Your dream dessert sound super yummy! Sure glad you persevered!

    Reply
  12. Gloria Baker says

    July 7, 2015 at 12:09 am

    This look stunning Beth !
    I would love to try this recipe!
    xo

    Reply
  13. handmade by amalia says

    July 7, 2015 at 9:11 am

    W O W !
    Amalia
    xo

    Reply
  14. Monica says

    July 7, 2015 at 10:01 am

    Beth, I'm so glad the sirens wouldn't stop singing! This ice cream looks sensational. What a creative flavor and it just looks so good!!

    Reply
  15. lisa is cooking says

    July 7, 2015 at 1:59 pm

    What a delicious creation! The pretty raspberries look great swirled through the ice cream. Wonderful idea!

    Reply
  16. Caroline Taylor says

    July 7, 2015 at 4:20 pm

    Raspberry cheesecake ice cream sounds perfect!

    Reply
  17. I Wilkerson says

    July 8, 2015 at 12:44 am

    I love all the ice cream recipes out now! This would be perfect for the fall raspberry harvest which is looking very promising now (knock wood).

    Reply
  18. Marcela says

    July 9, 2015 at 4:03 am

    OMG! I totally crave this dessert! Love ice cream so much!

    Reply
  19. Barbara says

    July 9, 2015 at 7:27 pm

    Good for you, Beth! It looks fabulous. Something about cheesecake in an ice cream is so tantalizing!

    Reply
  20. Kathy says

    July 10, 2015 at 12:31 am

    This looks and sounds fantastic, Beth! Cheesy raspberry Ice cream….wow! Can it get any better? I don’t think so! Mouthwatering!

    Reply
  21. Cheri Savory Spoon says

    July 11, 2015 at 2:54 am

    Hi Beth, this is summer……love it!!!

    Reply
  22. Kitchen Riffs says

    July 15, 2015 at 2:49 pm

    We have an ice cream maker, but always go the no-churn route too — it's so much easier. Haven't tried these sorts of add-ins. But we will! Love the flavors (and looks) of this. Thanks!

    Reply
  23. Claudia says

    July 17, 2015 at 10:07 pm

    It's 87 degrees out and I'm melting. I tried to pull the ice cream towards me and it insisted on remaining on the screen. Just refreshing, delicious and yes – bookmarking to try.

    Reply
  24. Cheri Savory Spoon says

    November 28, 2016 at 7:32 pm

    Hi Beth, this is summer……love it!!!

    Reply

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