Cheesecake-raspberry popsicles

Ingredients for 6 servings:

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

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

Raspberry cheesecake ice cream

The specified amount fits exactly into my 6 popsicle molds, but may vary depending on the container. Heat the frozen raspberries in a saucepan and simmer for 10 minutes. Once hot, dissolve 2 tablespoons of sugar/powdered sugar in it. Season again and add more sugar if needed, until the desired sweetness is reached. Depending on your taste, the raspberries can now be strained through a sieve or pureed straight away. We don’t mind the seeds in the ice cream, so I simply puree the raspberries with an immersion blender without straining them first. Mix the cream cheese and mascarpone with the milk. Then add the lime/lemon juice and powdered sugar and mix until creamy. Now alternately fill the molds with the cheesecake cream and the raspberry puree and mix slightly with a toothpick or spoon handle, for example. Insert the popsicle sticks into the molds and let the ice cream freeze for about 12 hours. You can easily remove the ice cream from the mold at the end by briefly running hot water over it.