Boysenberry Cashew Cheesecake Ice Cream

    Boysenberry Cashew Cheesecake Ice Cream


    2 people made this

    About this recipe: Love cheesecake and ice cream? This recipe is the best of both worlds!

    Serves: 10 

    • 1 cup digestive biscuit crumbs
    • 3 tablespoons sugar
    • 4 tablespoons butter, melted
    • 450g buttermilk
    • 1 (397g) tin condensed sweetened milk
    • 225g cream cheese
    • 2 tablespoons lemon juice
    • 1 tablespoon lemon zest
    • 1 pinch salt
    • 4 tablespoons coarsely chopped cashews
    • 4 tablespoons boysenberry or blackberry preserves

    Prep:20min  ›  Cook:8min  ›  Extra time:2hr freezing  ›  Ready in:2hr28min 

    1. Preheat an oven to 180 C / Gas 4. In a small bowl, combine digestive biscuit crumbs, sugar and melted butter. Press mixture evenly into the bottom of a cake tin. Bake for 8 minutes, and remove from oven. When cool, break into small pieces.
    2. Combine buttermilk, condensed sweetened milk, cream cheese, lemon juice, zest and salt in a blender or food processor. Process until smooth. Pour into an ice cream maker, and freeze according to the manufacturer's instructions.
    3. Mix in cashews and pieces of digestive biscuit base. Gently fold in preserves to create a ribbon effect. Transfer to the freezer for 1 hour to harden.

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