Raspberry and Lemon Cheesecake Ice Cream
This recipe for Raspberry and Lemon Cheesecake Ice Cream is perfect for gluten free, summer entertaining.
You Will Need:
- 2 Punnets of Raspberries
- 75g Caster Sugar
- 2 Lemons, zested and juiced
- 250g Light Cream Cheese
- 1 Small Can of light condensed milk
- 300ml Whipping Cream
- 6 Gluten Free Digestive Biscuits, crushed
Place the raspberries, sugar and 50ml of water in a pan and gently bring to the boil, stirring continuously for around 10 mins until a jam like consistency. Leave to cool.
In a bowl, mix the cream cheese, lemon zest and half the juice together. Add the rest of the lemon juice (to prevent curdling) and condensed milk and stir well.
Whip the cream into soft peaks, and then fold this into the cream cheese mix along with the crushed biscuits and jam mix.
Place in a tupperware container and freeze overnight until solid.