I am back in the kitchen baking and cooking and I can’t tell you how good it feels. I took a mini break from it this summer but I have to say how much I miss practicing my food styling and my photography. I also realized how easy it is to get out of touch with my slr too. I really need to get back in the habit of having it out and practicing as much as possible if I am ever going to improve.
I am very excited to share with you a recipe that I really have made up as I went along. I have taken a recipe that I use to do all the time in America and turned it into one of our UK favorites, tweaking it along the way. I definitely have fallen in love with making homemade ice creams this year. Nothing wrong with store bought they are so yummy too but there is something so inviting to that fresh tub of creamy ice cream just made in the freeze. Blackcurrant cheesecake ice cream has long become a freeze stocked flavor!
Blackcurrant Cheesecake Ice Cream
Ingredients
- 14 oz sweetened condensed milk
- 8 oz whip cream whipped with 1 Tbsp of sugar
- 1/2 cup softened butter
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
- 15 custard cream biscuits or vanilla oreo cookies
- 18 oz Blackcurrant Pie Filling
- 8 oz cream cheese
Instructions
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In medium bowl, whip your whip cream together with a Tbsp of sugar and measure out 8 oz.
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In a large bowl, beat together condensed milk, whip cream, cream cheese, 1/4 cup butter, lemon juice, and vanilla extract
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Crush together in a separate bowl, custard creams/or cookies, with 1/4 cup butter until crumbly
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Pour crumbles in the middle of your large bowl mixture - do not stir!
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Pour pie filling of your choice on top and fold 3-4 times only with a spatula, gently
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You want to make swirls, do not mix it all together.
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Pour mixture into a deep cookie sheet and freeze over night.
Recipe Notes
*Don't fancy blackcurrant why not try with strawberry or cherry pie filling. Substitute any flavor you like in!
This recipe is great because like all my recipes it’s super easy to do, and I always offer different ways to make or substitute ingredients. If you don’t like blackcurrant why not try strawberry or cherry pie filling instead. It truly is one the whole family will fall in love with your even your dinner guests.
Vicki Montague says
September 16, 2014 at 1:45 pmLove the recipe. And the photos. They look amazing! The problem with making your own ice cream is that you are accutely aware of how bad it is for you!!! At least when it comes in a package you can choose to pretend it is actually fine to eat the whole lot!!! 😉
Jenny says
September 16, 2014 at 1:52 pmI said that to my husband, too funny, that I now realize how fatting it is and after trying this at first I haven’t ate anymore out of the freeze! It’s so tasty but definitely saved for a treat! lol Thanks for your lovely comments. I am trying to do better with my food styling. Someday I would love to photograph food for a living!!!
Laura Evelyn Bee says
September 16, 2014 at 1:51 pmThis looks DELICIOUS!!!! And I have to say your photography on this post is amazing. x
Jenny says
September 16, 2014 at 1:53 pmLaura Thank you ever so much. That really just made my day. I have been working hard to style better food photos. I would love to become a food photographer one day for a magazine or cookbooks. So much to still learn. But I was pleased how these turned out!
Notmyyearoff says
September 16, 2014 at 2:42 pmOoh I love all your photography in this. Is it sad I kept admiring how you’ve shot the ice cream scooper? Its a brilliant looking recipe too!
Jenny says
September 16, 2014 at 6:02 pmI was so excited when I found my ice cream scooper at the antique store. Great find. Love it and these are some of my favorite photos. I am really trying to get better at my food styling and photography. One day I will do it for a cookbook or magazine hopefully. Lol
Kate, Baby Routes says
September 16, 2014 at 9:03 pmAmazing- what a combination of yumminess! We too have been getting into sorbets and ice-creams this year with our ice-cream maker. Haven’t tried anything involving cheesecake and blackcurrant though – going to have to give it a whirl!
Jenny says
September 16, 2014 at 9:08 pmYes do and let me know what you think. I have never used an ice cream maker before. Sounds amazing.
becky says
September 16, 2014 at 9:34 pmPinned! Yum!!
Artiesa says
September 17, 2014 at 3:25 amThis looks divine! I would love to do this with huckleberries! You may feel a bit rusty with your slr, but it certainly doesn’t show in the photos…beautiful!
Honest Mum says
September 17, 2014 at 12:51 pmHow dreamy are your shots, girlfriend your styling and photography know no bounds, beautiful! Want this now but have banned myself any more sweet treats after a naughty summer and 8 lb weight gain! Thanks for linking up to #tastytuesdays
Jenny says
September 17, 2014 at 1:13 pmMe too! I had to make it and literally I gave a tub full of it to every friend I could. My two months in the USA did damage and now it’s damage control time. I best get out the healthy recipes and share those! haha Thanks hunny that really means the world to me. Who knows someday I might just get to photo for a magazine or cookbook! Dreams do come true right? hahaha I still have a lot to learn and better lens to save up for!
Elizabeth says
September 21, 2014 at 8:26 amOooh this sounds rather heavenly! I love that it doesn’t need an ice cream machine either (I don’t own one).
Hayley @ Hay In A Day says
September 21, 2014 at 9:09 pmOooo this sounds fantastic! You had me at condensed milk! Love that stuff! #recipeoftheweek
Jenny says
September 21, 2014 at 9:31 pmThank you hayley. You must try it. So yummy and so easy to make. I love making it without a machine. Taste better!!
Sophie at Franglaise Cooking says
September 23, 2014 at 1:59 pmOoh, this looks so good but I’m going to have to save it for a weekend treat after going crazy with food and drink this summer!
#TastyTuesdays #Recipeoftheweek
Jenny says
September 23, 2014 at 2:56 pmHaha I know I was the same but it has to be done. We only live once. This is so easy and fast to make too for the whole family!
Verily Victoria Vocalises says
September 23, 2014 at 9:19 pmYour posts just get better and better. This recipe sounds amazing and your photos are stunning Jenny. Loving your new theme too – it looks so clean and easy to read. Great to see you for a proper chat on Friday and thank you for linking to PoCoLo 🙂 x
Verily Victoria Vocalises says
September 23, 2014 at 9:20 pmThat sort of sounds wrong!! Sorry – not that your posts weren’t fantastic in the first place!! xx
Jenny says
September 23, 2014 at 9:31 pmNo I knew what you meant darling. Big hugs. Xo
Jenny says
September 23, 2014 at 9:30 pmThanks Vicky for your lovely and supportive words. I hope I am improving and it’s showing. I love it. Thanks I was having trouble with my old theme. Not 100 percent sold on it. But it flows nicely. Lol thanks for hosting.
Stacey Guilliatt says
September 25, 2014 at 7:30 pmThis sounds – and looks – absolutely delicious! #tastytuesdays