Raspberry cheesecake ice cream

Raspberry cheesecake ice-cream Recipe
This sensational combo of cheesecake and ice-cream is easy to make and great to taste.
Preparation Time 30 - 390 minutes

Ingredients (serves 8)
* 1 x 1.25L ctn Streets Blue Ribbon vanilla ice-cream
* 2 x 120g punnets raspberries
* 125g Arnott's Granita biscuits
* 60g butter, melted
* 2 x 250g pkts cream cheese, at room temperature
* 70g (1/3 cup) caster sugar
* 125ml (1/2 cup) thickened cream

Method
1. Transfer the ice-cream to a large bowl. Set aside at room temperature to soften slightly.
2. Meanwhile, place the raspberries in a bowl and use a fork to coarsely mash.
3. Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until almost combined. Transfer to a bowl and use your hands to mix until well combined.
4. Use an electric beater to beat the cream cheese and sugar in a bowl until smooth. Add the cream and beat until just combined.
5. Add the cream cheese mixture to the ice-cream and fold until well combined. Reserve 1/4 cup of the biscuit mixture. Add the remaining biscuit mixture to the ice-cream mixture and fold until just combined. Add the mashed raspberries and fold to create a swirled effect.
6. Pour the mixture into a 6cm-deep, 20 x 10cm (base measurement) loaf pan. Sprinkle with the reserved biscuit mixture to evenly coat. Cover with plastic wrap or foil. Place in the freezer for 6 hours or overnight, or until firm.
7. Remove the ice-cream from the fridge 5-10 minutes before serving to soften slightly. Scoop among serving bowls and serve immediately.

Notes & tips
* Freezing tip: Prepare this recipe to the end of step 6. Store, covered, in the freezer for up to 1 month. Continue from step 7 just before serving.
* For Blueberry cheesecake ice-cream: Replace the raspberries with 2 x 120g punnets blueberries. Replace the Granita biscuits with 125g plain chocolate biscuits.