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02.09.2015

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8-10

Think of a no bake lemon cheesecake. Crunchy biscuit topped with light and airy lemony cream. Now think of that in ice cream form. Uh huh.

So the weather out here is frightful (!) and the temperature is expected to reach 40C on Sunday. In September. I can’t swear on the blog, but I’m swearing on the inside. Anyway, at least this way I’m perfectly justified with my series of ice cream posts. So here is another one.

I don’t actually think you need to read much about this one. Lemon. Cheesecake. Ice cream. Nuff said? On top of that, it’s easy, no churn, with only a few ingredients. I’ve used popsicle moulds because they are so much easier for serving, plus they offer great portion control. And with this stuff I need portion control. I need portion restriction. I need to be tied up so I can’t get my hands on the whole lot. Wow, I just painted a pretty unflattering picture of myself. Well things can get ugly when it comes to yummy food in this house.

Moving on. Go get the ingredients if you don’t already have them in your cupboard. I do.. yay! Make this ice cream and think of us while we’re sweltering in the yucky, ridiculous, incapacitating heat.

Ingredients

100 ml heavy (whipping) cream

200 ml sweetened condensed milk

50 gr cream cheese, softened

60 ml lemon juice, freshly squeezed

6 digestive biscuits (or graham crackers)

Show me more ideas and suggestions

You could go for a Key Lime Pie flavour by switching the lemon juice for lime juice and a bit of zest!

Step 1

Whip the cream till it forms stiff peaks.

Step 2

In a separate bowl whisk the sweetened condensed milk, cream cheese and lemon juice till smooth. Add to the whipped cream and mix till incorporated.

Step 3

Break the biscuits over the bowl into medium chunks. Throw them in and mix gently.

Step 4

Fill 8 to 10 ice lolly (popsicle) moulds and freeze till solid. The number of moulds you need will depend on their size. (See note.)

Note: Alternatively, you could freeze the ice cream in a loaf pan lined with cling film (plastic wrap). To serve, pull the ice cream out by pulling the sides of the cling film, turn out onto a cutting board and cut into slices.

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It's cheesecake but it's also ice cream! On other blogs:
Blueberry Cheesecake Ice Cream by Joy the Baker
Pumpkin Cheesecake Ice Cream by Desserts for Breakfast
Roasted Strawberry Cheesecake Ice Cream by Baked By Rachel

So, what do you think? Leave me a comment!

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