Blackcurrant cheesecake ice cream

Blackcurrant cheesecake ice cream

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(2 ratings)


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Cooking time

Prep: 15 mins Cook: 20 mins Plus cooling, churning and freezing

Skill level

Moderately easy


Serves 6

Everyone will love this fruity creamy cheesecake ice cream, perfect for a summer dinner party

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving



  • 150g tub cream cheese, beaten
  • 100g blackcurrant conserve
  • 5-6 shortbread biscuits, crumbled into chunks
  • 1 plump vanilla pod
  • 300ml full-fat milk
  • 300ml double cream
  • 100g golden caster sugar
  • 4 egg yolks

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  1. Place a container in the freezer. Split the vanilla pod lengthways, scrape the seeds out with the point of the knife and tip into a pan with the milk, cream and pod. Bring to the boil, then remove from the heat and leave to infuse for at least 20 mins. For the best flavour, this can be done a few hours beforehand and left to go cold (see tips, below).
  2. In a large bowl, whisk the sugar and egg yolks together for a few minutes until they turn pale and fluffy. Put the vanilla cream back on the heat until it’s just about to boil. Stir in the cream cheese then carefully sieve the liquid onto the yolks, beating with the whisk until completely mixed.
  3. At this point, get a large bowl of iced water and sit a smaller bowl in it. Pour the custard back into the pan and cook on the lowest heat, stirring slowly and continuously, making sure the spoon touches the bottom of the pan, for about 10 mins until thickened (see rules, below). Strain the custard into the bowl sitting in the iced water and leave to cool, then churn until scoopable (see methods, below).
  4. Sandwich layers of the ice cream in the container with large dollops of blackcurrant conserve and chunks of biscuit. Freeze until solid.

Recipe from Good Food magazine, August 2008

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Show comments
ribenateam's picture

This recipe looks delicious - we'll definitely give it a go!
We've got some tasty recipes on the official Ribena blog too, including a Ribena-flavoured cheesecake:
Please feel free to let us know what you think in the comments section.
The Ribena Team.

gervais's picture
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This was very sweet but very good. It was gone in minutes,really well liked by my boys.Will try with a different conserve for variety.

xmorpheus's picture
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I've actually only done this without the fruit and biscuit as I needed a decent cheesecake style based ice cream but I wanted vanilla.

It makes a very good base for just about any flavour of ice cream - i prefer my ice cream a little less sweet, so I reduced the sugar to 80 grams - it's still sweet, but less likely to make your fillings tingle!