Raspberry Cheesecake Floats

• 1 cup fresh raspberry
• 12 cup sugar
• 1 teaspoon lemon zest
• 1 12 cups whole milk
• 8 ounces cream cheese, at room temperature
• 1 cup sugar
• 1 teaspoon vanilla
• 4 scoops vanilla ice cream (or more if desired)
• 1 cup whipped cream (or more if desired)
• 14 cup fresh raspberry (to garnish) (optional)

1. Place 1 cup raspberries, 1/2 sugar and lemon zest in a small saucepan.
2. Cook over medium heat for 5 minutes, stirring occasionally.
3. Let cool 10 minutes.
4. Place milk, cream cheese, 1 cup sugar and vanilla in a blender along with the cooked raspberries (reserve most of the raspberry juice to garnish the floats).
5. Blend until smooth and frothy.
6. Pour evenly into four parfait glasses.
7. Place one scoop of ice cream into each glass.
8. Top with whipped cream, fresh raspberries and a drizzle of reserved raspberry juice.

fresh raspberry, sugar, lemon zest, milk, cream cheese, sugar, vanilla, vanilla ice cream, whipped cream, fresh raspberry

Taken from www.food.com/recipe/raspberry-cheesecake-floats-477988 (may not work)