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Blackberry and lemon cheesecake ice cream recipe

36 ratings

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)

Did you know?

Blackberries
Carefully selected when ripe, plump and juicy

Each serving contains

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

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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