A Cornish girl's food adventures

Lemon cheesecake ice cream (no-churn)

Doesn’t this just look like the perfect refreshing treat for a sunny day? Rich creamy cheesecake flavoured ice cream muddled with a tangy swirl of zesty lemon curd and studded with crunchy nuggets of biscuit. Who could resist diving straight into the tub?

You can use pretty much any biscuit you like in this, I’ve stuck with tradition and used digestives but gingernuts or amoretti would be equally delicious.
This is a no-churn recipe so you can whip it up in around five minutes and then freeze it until you feel the need for a zesty frozen treat!

Ingredients
350ml condensed milk
600ml double cream
200g cream cheese
about 5 biscuits
4-5 tbsp lemon curd

Put the condensed milk and the cream into a large mixing bowl and whip until it is quite thick and fluffy. Beat in the cream cheese, making sure that it is well blended.
Crumble the biscuits, leaving the pieces quite chunky (or they go soft) and fold them through the ice cream mixture. Ripple through the lemon curd and then transfer the whole lot to a container for freezing. Freeze for several hours until solid.



2 thoughts on “Lemon cheesecake ice cream (no-churn)”

  • Oh this looks fab! I’m still working my way thru the apricot, cardamom & pistachio ice-cream you posted a few weeks ago. It’s totally heavenly 😉

    • Thank you so much. I’m really pleased you like the apricot one too, you’ll have to make this one next!

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