Blackberry and lemon cheesecake ice cream recipe

  • Serves 8
  • 20 mins plus freezing
  • 402 calories / serving
  • Freezable
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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.

  1. 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.
  2. 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.
  3. 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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  • Ingredients

  • 2 x 150g packs blackberries
  • 100g caster sugar
  • 2 lemons, zested, plus 1 juiced
  • 1 x 250g light cream cheese
  • 200g (7oz) light condensed milk
  • 300ml (1/2pt) whipping cream
  • 5 digestive biscuits, roughly crushed
  • ice cream cones, to serve (optional)
  • Energy 1675kj 402kcal 20%
  • Fat 27g 39%
  • Saturates 17g 84%
  • Sugars 32g 35%
  • Salt 0.2g 3%

of the reference intake
Carbohydrate 35.8g Protein 5.8g Fibre 0.2g


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