Cheesecake Ice Cream with Berry Coulis
6 servings
30 minutes
Cheesecake ice cream with berry coulis is an exquisite dessert that combines the tenderness of cream cheese and airy whipped cream with the brightness of fresh berries. This recipe is inspired by the classic American cheesecake but takes on a new form through freezing, turning it into a cool treat. The crunchy cookie base complements the velvety texture of the cream, while the berry coulis adds a pleasant tartness and rich aroma. This dessert can be served as an elegant treat at summer parties or romantic dinners, where each bite melts in your mouth, leaving a delightful aftertaste. Refreshing, light yet rich – it’s perfect for those who appreciate harmony of flavors and aesthetic pleasure.
1
Line six ceramic round molds with plastic wrap or foil. Crumble the cookies (you can substitute with wafers if desired), mix with melted butter, distribute the mixture into the prepared molds, and press down to form the base of the future cheesecake. Place in the refrigerator.
- Butter: 40 g
- Cookie: 150 g
2
Bring the milk to a boil over medium heat. Whisk the egg with sugar, cream cheese, and vanilla essence. While continuing to whisk, slowly pour in the hot milk. Return the mixture to the heat and cook, stirring, until thickened. Pour into a clean bowl, cover with plastic wrap pressed tightly against the surface of the cream, and chill. Whip the cream to soft peaks. Add the liqueur to the cream, then gently fold in the whipped cream using a silicone spatula. Distribute the cream over the prepared molds on top of the set base. Cover the top with plastic wrap and place in the freezer.
- Milk: 175 ml
- Chicken egg: 1 piece
- Sugar: 160 g
- Cream cheese: 125 g
- Vanilla essence: 0.5 teaspoon
- Baileys liqueur: 40 ml
- Cream 35%: 350 ml
3
For berry puree, puree 150 grams of berries with lemon juice, then strain the mixture through a sieve. Mix the resulting puree with powdered sugar.
- Fresh berries: 200 g
- Lemon juice: 10 ml
- Powdered sugar: 30 g
4
For serving, dip the ceramic molds in hot water for a few seconds, then remove the cheesecakes. Transfer them to serving plates and garnish with mint leaves. Serve with the remaining fresh berries and berry coulis.
- Mint leaves: to taste
- Fresh berries: 200 g