Blackberry Cheesecake Ice Cream
5 servings
360 minutes
The 'Blackberry Cheesecake' ice cream is a refined blend of creamy tenderness and berry freshness, inspired by the classic American dessert. Its base is an airy cream cheese with hints of vanilla and lemon, perfectly complemented by a rich blackberry sauce. The crumb of shortbread cookies adds textural contrast, creating the sensation of a real cheesecake. This ice cream is not just a dessert but a gastronomic delight that is perfect for summer evenings or cozy gatherings with loved ones. Its rich flavor balances sweetness and the light tartness of blackberries, making each spoon unforgettable. Thanks to careful mixing techniques, the sauce forms artistic patterns in the ice cream mass, turning each container into a small work of art. Try this dessert and experience the harmony of creamy indulgence and berry freshness in every bite!
1
In a deep pot, mix Philadelphia cheese, condensed milk, crème fraîche, vanilla extract, and lemon zest. Lightly whip the mixture, cover tightly with a lid, and refrigerate for 2-4 hours.
- Low fat Philadelphia cheese: 200 g
- Condensed milk: 300 g
- Crème fraiche: 150 ml
- Vanilla extract: 1 teaspoon
- Lemon zest: 1 teaspoon
2
Prepare blackberry sauce. Put 100 grams of fresh blackberries, 1/4 cup of sugar, and 1 tablespoon of lemon juice in a blender. Blend it. Strain the sauce through a sieve and pour it into a clean container until use.
- Blackberry: 125 g
- Sugar: 0.3 glass
- Lemon juice: 1 tablespoon
3
Gently mash the remaining blackberries with a fork and add to the blackberry sauce.
- Blackberry: 125 g
4
Place the sand cookies in a clean blender and grind into crumbs. Transfer to a clean plate until use.
- Shortbread: 50 g
5
After 2–4 hours, take the cheese mass out of the refrigerator, pour it into the ice cream freezer, and churn for 20–40 minutes. Fill the resulting mass into an ice cream container.
6
Fill 0.5 container with ice cream. Randomly distribute blackberry sauce on the surface of the ice cream. Gently stir the ice cream with the back of a wooden spoon, drawing the number 8. Do not mix the ice cream and sauce into a homogeneous mass. The blackberry layer should not fully mix with the ice cream. Sprinkle a layer of crushed cookies on top. Repeat the same with the remaining ingredients, making a second layer of ice cream.
- Blackberry: 125 g
- Shortbread: 50 g
7
Close the container and place it in the freezer for 4 hours before serving or further storage.
8
If there is no ice cream maker, immediately pour the frozen mixture into a container, mix in the blackberry sauce and cookie crumbs, stir well, and place it in the freezer. Take out the container and stir the contents every half hour until set.
- Blackberry: 125 g
- Shortbread: 50 g