Strawberry Cheesecake Ice Cream

Home made strawberry cheesecake ice cream.

Serves: 5
Preparation Time: 20
Cooking Time: 24 hours (freeze time)

What you will need:

  • 200g Philadelphia Original
  • 300ml condensed milk
  • 150ml crème fraiche
  • Grated rind of 1 lemon
  • 125g fresh strawberries, hulled and halved
  • 3 tbsp strawberry conserve
  • 50g digestive biscuits, roughly chopped

What to do:

  1. Mix together the Philadelphia, condensed milk, crème fraiche and lemon rind. Spoon into a freezer proof container and freeze for about 4 hours or until semi frozen.
  2. Meanwhile, put the strawberries and conserve into a blender or food process and puree together.
  3. Remove the ice cream from the freezer and whisk to break up the ice crystals. Stir in the strawberry puree and the crumbled biscuits. Spoon back into the freezer proof container. Freeze until completely frozen, preferably overnight. Remove from the freezer about 20-30 minutes before serving to soften slightly. Serve in scoops decorated if likes with some fresh strawberries.

If liked use raspberries and raspberry conserve in place of strawberries.

Credits

More delicious recipes available at: www.philadelphia.co.uk