Summary

Ingredients

• 500 g raspberries, frozen
• 2 tablespoons sugar or powdered sugar
• 100 g cream cheese
• 80 g mascarpone
• 3 tablespoon milk
• 2 tablespoon lime juice or lemon juice
• 90 g powdered suar

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Instructions

1. The specified amount fits exactly into my 6 popsicle molds, but can vary depending on the container.
2. Heat the frozen raspberries in a saucepan and simmer for 10 minutes. As soon as they are hot, dissolve 2 tablespoons of sugar / powdered sugar in them. Season again to taste and add more sugar as required, until the desired sweetness. Depending on your taste, the raspberries can now be strained or mashed straight away. The kernels in the ice cream don`t bother us, so I just puree the raspberries with the hand blender without passing them through a sieve beforehand.
3. Mix the cream cheese and mascarpone with the milk. Then add the lime / lemon juice and the powdered sugar and stir to a creamy mass.
4. Now alternately fill the cheesecake cream and the raspberry puree into the molds and sprinkle with e.g., Mix a toothpick or a spoon handle. Put the stalks in the molds and let the ice cream freeze for about 12 hours.
5. You can easily get the ice out of its shape at the end if you let hot water run over it.