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.



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)


How to Blackberry and Lemon Cheesecake Ice Cream (Step by Step)

  1. 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.
  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 hrs or overnight, until solid. To serve, scoop into ice cream bowls or cones, if you like.

Blackberry and Lemon Cheesecake Ice Cream Recipe

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June 27, 2022 — JamesF