Blackberry and lemon cheesecake ice cream
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.
- Put the blackberries in a small pan with the sugar, 1 tbsp lemon juice and 50ml (2 1⁄2f oz) water. Bring to the boil and simmer, stirring frequently, for 10 minutes, or until the berries have broken down and are turning jam-like. Remove from the heat; set aside for 30 minutes.
- 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 hours or overnight, until solid. To serve, scoop into ice cream bowls or cones, if you like.
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