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Berry Cheesecake Ice cream

This weather calls for ice cream! You can't go wrong with fresh berries and cream cheese, especially whipped into a dreamy, refreshing treat.

Using an electric ice cream maker makes this practically as simple as pouring in the ingredients and flipping the "on" switch. (Well, almost).



500 ml evaporated or whole milk

2 egg yolks

1/2 c. refined sugar

1 tsp vanilla bean paste

Ice Cream:

Prepared custard from above, chilled.

300 ml heavy cream

400 ml evaporated or whole milk

Berry-cream cheese swirl:

1 c. fresh berries of your choice

250 ml whole milk

1 8oz. / 226gr. package Philadelphia cream cheese

3 Tbsp honey

1/4 c. sugar

Prepare the custard by whisking the egg yolks, sugar, and milk in a medium saucepan and cooking over low heat, till it simmers and thickens, stirring constantly. Remove from heat and add the vanilla bean paste. Chill.

Thin your chilled custard with heavy cream and milk. Pour into ice cream maker and prepare according to manufacturer's instructions. Meanwhile, prepare the berry swirl.

In a blender, blend the berries with the other ingredients, till smooth. Strain the seeds out, and chill in a metal bowl while waiting for the ice cream to thicken. You want the berry swirl to have the consistency of a milkshake before adding it to the vanilla ice cream.

Once the ice cream is firm, but still soft enough to stir, remove to a separate container, and swirl the berry ice cream into it. Try to avoid overmixing, to maintain the different colors.

Freeze till firm and enjoy!

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