Stiff Peaks

An indulgent journey into baking

Simple Raspberry Cheesecake Ice Cream

I remember a time before Come Dine With Me, before Jamie Oliver graced us with his presence, ice cream machines were the new fad that collected nothing but dust on the kitchen shelf. And naturally, my cravings are not in sync with reality, so today I’m taking a leaf out of the cheat’s cookbook and making no-churn ice cream.


Recipe inspired by John Whaite’s Blueberry Cheesecake Ice Cream

Raspberry Cheesecake Ice Cream

  • 180g full fat cream cheese
  • 390g can of condensed milk
  • 600ml (!) double cream
  • 1tbsp good vanilla extract or bean paste
  • 100g digestive biscuits, lightly crushed
  • 2tbsp good seedless raspberry jam

Honestly, this recipe couldn’t be easier. Those sneaky cheating cooks discovered that condensed milk is the secret of not having to churn or use ice cream makers! Simply chuck the cheese, condensed milk, double cream, and vanilla extract into a freestanding electric mixer with a whisk attachment, or into a large bowl and a hand whisk at the ready. Whisk the ingredients together until well combined and delightfully frothy (I suspect the more you mix, the lighter the ice cream but I’ve been warned that the end product is so delicious that I’m not allowed to do another batch anytime soon). When you have a well mixed creamy concoction, drop in the crushed digestives and fold until none are floating on top.

Take a 2 litre resealable tupperware tub and pour the deliciousness in. Next, get your jam and with a spatula or spoon beat it until it’s smooth and fluid. Thinly drizzle the jam over so that it settles mostly on top. Finally take a knife or spoon and draw it through the mixture to marble it.

Seal the tub and put it in your freezer for at least 6 hours and preferably overnight. When you’re ready to serve, take the ice cream out for at least 20 minutes, else you’ll never get your spoon in. This is quite a dense ice cream, thanks to the lack of churning.