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Elizabeth's Kitchen Diary

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No Churn Lemon Cheesecake Ice Cream

Published on September 4, 2013 β€’ Last updated July 18, 2014 by Elizabeth Atia

I spent a most wonderful child-free weekend in town. I don’t go into town very often, let alone for an overnight trip, but this weekend past I made an exception. On the Sunday I was planning on attending a poetry book launch of a friend of mine who blogs over at Nordic Blackbird, and another friend had phoned me up, desperate, earlier in the week: would I bake and decorate her son’s birthday cake please. As she’s a non-baker I happily obliged, now that I’m finished with my Open University studies and have more free time; after all, what are friends for?

So, I went into town on the Saturday afternoon with a wicked chocolate cakeΒ ready to be decorated and plans to browse the shops and pick up some canning jars. The glut of gorgeous fresh vegetables in my veg box has inspired me to try my knack at preserving. Jams, chutneys, you name it, I want to give it a go, but I have no proper canning bottles. Alas, neither did any of the shops in town!

I popped into the supermarket looking for pectin and canning jars. Pectin they had; canning jars they didn’t. However, they do have quite an array of budget supermarket own brand bottled goods, such as apple sauce and lemon curd. You can buy lemon curd for 22 pence a jar, and it comes in a 400 ml bottle! Perfect! I picked up half a dozen assorted bottles to wash and sterilize for use in preserve making later in the week.

Late Sunday afternoon when I returned home I opened the fridge to find 600 ml of double cream on its best before date. It was needing eaten up that day or it was going to get poured down the drain. I detest food waste and my first thought was to make and ice a cake, but that would mean the whole cake would need to get eaten that day. No, no that wasn’t going to happen. My hips and thighs were disapproving.

Then I remembered the 22 pence jar of lemon curd I wanted emptied. What about lemon cheesecake ice cream made with sweetened condensed milk? Sorted!

This ice cream is far too nice. It’s rich, so thankfully smaller portions will do, but the combination of sweet condensed milk ice cream with soft ribbons of tart lemon curd and crushed digestive biscuits…. oh my! Be warned, this ice cream is not for those counting their calories. It’s a bit…. indulgent!

No Churn Lemon Cheesecake Ice Cream
by ElizabethΒ 
Sweet, creamy cheesecake favoured ice cream with a tart lemon swirl, topped with crushed digestive biscuits!
Ingredients
  • 1 xΒ 397 gram tin sweetened condensed milk
  • 200 grams cream cheese, softened
  • 600 ml double cream
  • 2 tsp vanilla extract
  • 300 grams lemon curd, whipped until runny
  • digestive biscuits, to serve
Instructions
1. Whisk condensed milk and cream cheese together in a large bowl until lump-free.
2. Add the double cream and vanilla and whip, with a hand whisk, until soft peaks form.
3. Spread half the mixture into the base of a freezer proof dish (I use an old ice cream container) and drizzle half the lemon curd over it. Repeat with the remaining ice cream mixture and lemon curd.
4. Using a knife, make swirls in the ice cream by moving the knife back and forth through all the layers.
5. Freeze for at least six hours until solid.
6. Allow to soften slightly before serving, and serve with crushed digestive biscuits.
Details

Prep time: 10 mins Cook time: Total time: 6 hour 10 mins Yield: 8-10

Category: Ice Cream, Recipe

About Elizabeth Atia

Daydream adventurer. Expat Canadian. Foodie. Calls Shetland home.

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Reader Interactions

Comments

  1. virginia hernandez

    August 11, 2016 at 4:01 pm

    can you use this method but pour it over a cake in a spring form pan then freeze it. Or better yet ice pop molds for popsicles.

    Reply
    • Elizabeth

      August 11, 2016 at 4:15 pm

      Absolutely! I have used this method to make a three tier ice cream cake before. πŸ™‚ I find silcone cake tins work well because it’s easier to remove the ice cream then in one solid piece.

      Reply
      • Virginia Hernandez

        August 12, 2016 at 6:48 pm

        Thanks so much. I will definitely try that.

        Reply
  2. Ursula Hunt

    April 30, 2015 at 10:37 am

    This looks really delicious, I love lemon flavoured sweets

    Reply
  3. Natally

    April 13, 2015 at 4:49 pm

    Dusting down my ice cream maker!

    Reply
  4. Sam Williams

    October 26, 2014 at 7:40 pm

    This sounds delicious!

    Reply
  5. Choclette

    September 4, 2013 at 7:57 pm

    Indulgent but worth it Elizabeth, it sounds wonderful. And congratulations on finishing your studies, it must be fun to have a bit more time now. Good luck with the results.

    When it comes to jam making, do try not to use pectin if you can manage without. It gives the jam a slightly gummy texture and cloudy appearance and is generally frowned upon by the real jam queens. Not that I am by any means an expert.

    Reply
    • Elizabeth S

      September 6, 2013 at 10:09 am

      Thanks Choclette πŸ™‚ The ice cream was far too nice; I ate a bit more than I probably should have! Duly noted: re jam suggestions. I really don’t like the idea of spoiling perfectly good fruit by adding silly quantities of sugar either, so I’m at a loss as to what to do. More investigation/experimentation is needed!

      Reply
  6. Laura Denman

    September 4, 2013 at 11:46 am

    Ooo, this looks glorious! And congratulations for finishing your studies =)

    Reply
    • Elizabeth S

      September 6, 2013 at 10:08 am

      Thank you Laura! πŸ™‚

      Reply
  7. Nazima FranglaisKitchen

    September 4, 2013 at 11:31 am

    yum! this is a superdelicious idea. Sounds lke you had a busy and productive child free weekend!

    Reply
    • Elizabeth S

      September 6, 2013 at 10:07 am

      Thank you! yes, it was a wonderful weekend πŸ™‚

      Reply

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About Elizabeth

Adventurer. Expat Canadian. Foodie. Loves bikes. Calls Shetland home. Read More…

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“Every day is another chance to get stronger, to eat better, to live healthier, and to be the best version of you.”

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