Blackberry and lemon cheesecake ice cream recipe
We've given the traditional cheesecake a summery twist with this fruity ice cream. This no-churn recipe is super-easy to make and can be frozen for up to 1 month.
See method- Serves 8
- 20 mins plus freezing
- 402 calories / serving
- Freezable
- Vegetarian
Ingredients
- 300g blackberries
- 100g caster sugar
- 2 lemons, zested, plus 1 juiced
- 1 x 250g light cream cheese
- 200g light condensed milk
- 300ml whipping cream
- 5 digestive biscuits, roughly crushed
- ice cream cones, to serve (optional)
Each serving contains
- Energy
- 1675kJ 402.0kcal
- Fat
- 27g
- Saturates
- 17g
- Salt
- 0.2g
- Sugars
- 32g
of the Reference intake
Carbohydrate 35.8gProtein 5.8gFibre 0.2g
Method
- Put the blackberries in a small pan with the sugar, 1 tbsp lemon juice and 50ml water. Bring to the boil and simmer, stirring frequently, for 10 mins, or until the berries have broken down and are turning jam-like. Remove from the heat; set aside for 30 mins.
- In a mixing bowl, combine the cream cheese and lemon zest; beat until smooth. Beat in the condensed milk and remaining lemon juice. In a separate bowl, whip the cream to soft peaks, then fold it into the cream cheese mixture, along with the biscuits.
- Transfer the cream mixture to a shallow, lidded container and gently stir through the blackberry mixture to create a marbled effect. Cover and freeze for 5 hrs or overnight, until solid. To serve, scoop into ice cream bowls or cones, if you like.
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