Raspberry Ice Cream - Kraft Recipes Top
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Raspberry Ice Cream

Prep Time
20
min.
Total Time
12
hr.
20
min.
Servings

8 servings, about 1/2 cup each

Try this deliciously fruity Raspberry Ice Cream when normal flavors are too vanilla. Made with real raspberries, you'll love this Raspberry Ice Cream.

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What You Need

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Make It

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  • Split vanilla bean piece lengthwise in half; scrape seeds into large freezer-proof bowl. Add cream cheese and milk; beat with mixer until blended. Freeze 4 hours.
  • Beat cream cheese mixture with mixer until creamy. Crush raspberries in shallow pan with potato masher. Add to cream cheese mixture; mix well. Stir in chopped cookies.
  • Freeze 8 hours or until firm.
  • Let dessert stand at room temperature about 15 min. before serving to soften slightly.

Variation

Trim 50 calories and 7g of fat, including 4g of sat fat, per serving by preparing recipe with PHILADELPHIA Neufchatel Cheese and fat-free sweetened condensed milk.

Substitute

Prepare using thawed frozen unsweetened raspberries, measuring the 1-1/2 cups frozen berries before thawing.

How to Make Seedless Raspberry Ice Cream

After crushing the berries, press through fine-mesh strainer to separate the pulp from the seeds. Discard seeds. Continue as directed, substituting the strained raspberry pulp for the crushed raspberries.

Servings

  • 8 servings, about 1/2 cup each

Nutritional Information

Serving Size 8 servings, about 1/2 cup each
AMOUNT PER SERVING
Calories 340
Total fat 18g
Saturated fat 7g
Cholesterol 55mg
Sodium 220mg
Carbohydrate 39g
Dietary fiber 2g
Sugars 35g
Protein 7g
% Daily Value
Vitamin A 20 %DV
Vitamin C 6 %DV
Calcium 15 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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