Last updated on March 4th, 2024 at 08:22 pm
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!Jump to Recipe
Why Everyone Should Make Homemade Ice Cream
So many of us are guilty of just running to the store and picking up some ice cream from the freezers. We don’t even think about it! But when you make ice cream at home it opens up a whole new world – and I don’t think you’d look back.
First and foremost – it tastes so good. Most store bought ice creams are mass produced and you lose a little of the finesse along the way. By making ice cream yourself you can rediscover what ice cream should really taste like – and your friends and family will be amazed by your skills too. You can make it exactly to suit your taste buds. If you love creamy indulgent ice cream then make it! If sharper flavours in sorbets are more your thing then make that instead. There are so many options and they all taste oh so good.
It’s Really Easy
I think everyone assumes that making ice cream at home, but honest it’s really not. You don’t need anything fancy for an easy homemade ice cream. It is much easier to use a mixer, but you can do it by hand if you want (and it’ll help work on your muscles!). People say all the time that they don’t have an ice cream maker but you don’t need one! Just a freezer and off you go.
You don’t have to be confined to the traditional flavours. I love exploring unique and new flavours to find a new favourite ice cream recipe for the whole family. Some of our favourites are Chunky Peach Ice Cream and Jammy Dodger Marshmallow Ice Cream. We’ve even made yoghurt and jam ice lollies for a quick treat on hot days.
Not all of your unique ice cream flavours will be a complete success – but you don’t know until you try right? I challenge you to take 2 of your favourite things and mix them to create and ice cream – it might just be the best you’ve ever had!
What Is So Great About Blackcurrant Cheesecake Ice Cream?
As if the name isn’t enough to get you drooling? The thing about summer here in the UK is you never quite know what you’ll get. I don’t have time to spend hours on end making elaborate recipes with ingredients that need sourced from 3 different stores across town. This blackcurrant cheesecake ice cream recipe is quick and easy and uses products that most of us have at home or can buy quickly.
If I can see the forecast is good for the next day, or we have a BBQ or dinner with friends planned. I can make make one of my ice cream recipes and toss it in the freezer overnight, and it’s ready to go whenever we need it.
The best thing about blackcurrant cheesecake flavour is that it goes with just about anything. The most obvious way to serve it would be in a cone of a bowl topped with chocolate flakes or sprinkles. You could even drizzle some of my favourite homemade salted caramel sauce on top. But how about serving it along with one of these:
- Berry Chocolate Pancakes
- Cadbury Crunchie Cake
- Chocolate Heart Cakes
- Lucky Charms Cake
- Dark Chocolate Coconut Bread
Blackcurrant Cheesecake Ice Cream
- 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
In medium bowl, whip your whip cream together with a Tbsp of sugar and measure out 8 oz.
In a large bowl, beat together condensed milk, whip cream, cream cheese, 1/4 cup butter, lemon juice, and vanilla extract
Crush together in a separate bowl, custard creams/or cookies, with 1/4 cup butter until crumbly
Pour crumbles in the middle of your large bowl mixture – do not stir!
Pour pie filling of your choice on top and fold 3-4 times only with a spatula, gently
You want to make swirls, do not mix it all together.
Pour mixture into a deep cookie sheet and freeze over night.
*Don’t fancy blackcurrant why not try with strawberry or cherry pie filling. Substitute any flavor you like in!
Alternatives To Blackcurrant Ice Cream
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.