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Cheesecake Ice Cream
with Blueberries & Cheesecake Crust Bites

Inspired by our favourite cheesecake filling recipe.

The Cheesecake Filling Ice Cream is inspired by one of Yotam Ottolenghi’s and Helen Goh’s cheesecake recipes, as written in their brilliant book “Sweet”. It is the best cheesecake recipe we have ever made and is much honoured by everyone. It is creamy, with the right amount of tanginess, a touch of lemon essence, and a luscious mouthfeel.

The ice cream version you will find here has all the above and yet it churns and fluffs up beautifully, creating the most creamy and utterly tasty cheesecake ice cream. 

The blueberry sauce is made in a breeze, but you may as well replace it with blueberry jam; although I do recommend making it on your own to balance the sweetness and let the flavours shine. 

For the cheesecake crust effect we make crunchy biscuity crust bites which are scattered into the ice cream, getting in the way of blueberry swirls and adding the unmistakable flavour and crunchiness of the original crust.

Watch us making it
The recipe

Cheesecake Ice Cream
with Blueberries & Crust Bites


For the cheesecake ice creeam:

For the blueberries swirl sauce:

For the cheesecake crust bites:


When making ice cream, prefer to weigh all the ingredients, even the liquid ones. We also recommend – whenever possible – to weigh the liquid ingredients directly into the bowl/pan as you proceed with the recipe instead of transferring them from one bowl to another because this transfer causes a small -but unwanted- loss of quantity.

If you do not have a kitchen scale, follow these guidelines:

• 1 cup (US) = 237 ml | 1 tablespoon = 15 ml

• sugar: measuring sugar in tablespoons is more accurate than measuring it in cups. Use a 15 ml measuring tablespoon (not a regular one); this is 13 gr of sugar. To measure correctly, each time you scoop the sugar, level it with the flat side of a knife.

• milk and cream: thoroughly scrape with a rubber spatula any residues left on the sides and bottom of the cup every time you measure something and empty it.

Note that the quantities in each measuring system (grams, ounces, and cups) in our recipes may not always be accurate conversions, while any deviations you may notice do not affect the outcome.

A flexible rubber spatula is good for:
-wiping the bottom of the saucepan when you cook dairy on the stovetop.
-scraping residues from bowls, saucepans etc.

If you do not have one, we strongly encourage you to buy one, preferably a flexible one. 


For the ice cream mixture:

For the blueberry swirl sauce:

For the crust bites:

To finish:

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