Thick and creamy, cheesecake ice cream made without the need of an ice cream machine
Servings: 8
: 351 kcal
Author: Just Jo
-
200
g
condensed milk
-
180
g
full fat cream cheese
drain away any liquid first
-
1
tbsp
lemon juice
-
Seeds of a vanilla bean
-
450
ml
double cream
-
Whisk all ingredients together until thick, creamy and holds soft peaks.
-
Pour into a freezer safe tub and freeze for 2-3 hours until solid.
If frozen over night, remember it will need 30-40 minutes in the fridge to ripen (soften) enough to scoop easily.