Blueberry cheesecake ice cream
Makes just over 1 litre
- 180g tub full-fat cream cheese
- 390g condensed milk
- 600ml double cream
- 1 tbsp vanilla bean paste
- 75g dried blueberries
- 100g digestive biscuits, roughly crushed, plus extra for topping
Simply mix the cream cheese, condensed milk, cream and vanilla paste and whisk together until well combined, and softly aerated. Fold through the blueberries and biscuits. Decant into a Tupperware tub with airtight lid and freeze overnight, or for at least six hours.
After storing in the freezer, remember to leave the ice cream out at room temperature for a good 20 minutes before serving.
This recipe originally appeared at The Telegraph.