strawberry cheesecake

Food / 28 July, 2017 / My Baba

Blackberry and Lemon Cheesecake Ice Cream

Ingredients:

  • 300g (10oz) blackberries
  • 100g (3 1/2oz) 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)

Method: 

  • 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.
Recipe by Tesco

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