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Strawberry and lemon cheesecake ice cream

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Rate this recipe 3.7/5 (79 Votes)

Ingredients

  • 300g Philadelphia
  • 250 ml of milk
  • 150 ml of whipping cream
  • 80g sugar + 1 tbsp
  • 2 untreated lemons
  • 70g biscuits
  • 250g strawberries

Details

servings 4
Level of difficulty Easy
Preparation time 20mins
Cost Budget Friendly

Preparation

Step 1

Wash and dry strawberries, blend finely with a tbsp of sugar. Pour through a fine sieve. Place in the fridge.

Step 2

Finely grate the zests of the lemons and squeeze their juice. Heat the milk with the cream and lemon zest. Leave to infuse until completely cooled.

Step 3

In a bowl, beat the Philadelphia with the sugar with an electric mixer. Add the lemon juice and the milk/cream mixture. Beat until the mixture is smooth. Pour in an ice cream maker.

Step 4

Coarsely crumble the biscuits.
When the ice cream has set stir in the crumbs.
In a container with a lid, start by adding a spoon of ice cream, then a spoonful of strawberry coulis, alternating until you have none left. Close tightly and place in the freezer.

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