This delicious ice cream uses chunks of a cheesecake base, cream cheese and strawberry preserves to create a rich, creamy and delicious ice cream that tastes just like a frozen cheesecake.
- 8 digestive biscuits, bashed into crumbs
- 4 tbsp. butter, melted
- 3 tbsp. caster sugar
- 450g buttermilk
- 400g condensed milk
- 225g cream cheese
- 2 tbsp. lemon juice plus 1 tbsp. lemon zest
- Pinch salt
- 4 tbsp. roughly chopped hazelnuts
- 4 tbsp. strawberry preserves
Combine digestive crumbs, butter and sugar, then press evenly in the bottom of a cake tin. Bake at 180C for 10 minutes or until firm, then chill and break into chunks.
Put the buttermilk, condensed milk, cream cheese, lemon juice, zest and salt into a food processor and pulse until well combined and smooth. Pour into an ice cream maker and churn according to instructions, or freeze for 3-4 hours in a freezer-proof container, stirring halfway through cooking.
When the ice cream is still soft, stir in the cheesecake base pieces, the strawberry preserves and hazelnuts. Leave out of the freezer for 15 minutes before serving.