Blackberry and Lemon Cheesecake Ice Cream

I got this recipe from my monthly free Tesco magazine and believe me it’s really yummy as my son charlie says its like a frozen cheesecake πŸ™‚

You can adapt it with different fruits as well so a really good base recipe to work with great for a summer dinner party or just for a family treat.

And as I found Β a bag of frozen blackberries in the freezer thought this was perfect.

This is really easy and a no-churn recipe and keeps for 1 month in the freezer.

Takes around 20 mins plus overnight freezing.

You will need

300g Blackberries

100g Caster sugar

2 Lemons zested plus 1 juiced

1 x 250g Light Cream Cheese

200g Light Condensed Milk

1 x 300ml Whipping Cream

5 Digestives roughly crushed

Now for the fun bit

Put the blackberries in a small pan with the sugar, 1tbsp 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 to jam. Remove from the heat and allow to cool for 30 mins.


In a bowl combine the cream cheese and lemon zest, beat until smooth then beat in the condensed milk and the remaining lemon juice.

IMG_3651Β  Β  IMG_3652

In a separate bowl whip the cream to soft peaks then fold into the cream cheese mixture along with the biscuits.


Transfer the cream mixture to a shallow lidded container (I use an old ice cream tub) and gently stir through the blackberry mixture to create a marbled effect. Cover and freeze for 5 hours or as I prefer overnight.


Enjoy πŸ™‚


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