Cheesecake Ice Cream

May 14, 2015

With the Jewish holiday of Shavuot coming up its pretty customary to make a cheesecake and eat ice cream and other dairy yumminess. But I got to thinking, why not make cheesecake ice cream?

So I scoured the web and settled on this recipe from Nigella.  I tweaked it a bit since my ingredients were slightly different. Despite the differences it came out so delish!

Here is my recipe.


  • 175ml milk
  • 200g castor sugar (I cannot find castor sugar in Israel, so I took 200g brown sugar and whizzed in in my blender until it resembled castor sugar)
  • 350g cream cheese (I used a ‘New York’ cream cheese which is kind of salty)
  • Splash of vanilla
  • 1 large egg
  • 3 tablespoons lemon juice
  • 250ml dessert cream
  • biscuits for decorating


  • Bring milk to a simmer.
  • While milk is heating, beat sugar, cream cheese, vanilla and the egg until smooth.
  • Once milk is heated, add the milk to the sugar mixture and whisk very quickly so the egg doesn’t scramble.
  • Return the mixture to the stove top and simmer while continuously stirring until the custard thickens.
  • Remove from heat and leave to cool to room temperature.
  • Once cool, place in the fridge for an hour or two to start chilling.
  • Lightly whip the cream and gently fold it into the chilled custard.
  • Add the lemon juice and mix gently.
  • Now you can add the mixture to your ice cream machine and churn as per instructions or if you don’t have one, transfer the mixture to a freezer proof dish, cover and place in the freezer for at least 3 hours, removing the dish and stirring the ice cream every hour or so to prevent ice crystals from forming.
  • Serve with crushed biscuits sprinkled on top or as a filling between two flat biscuits.
Not the best photo, kids devoured the ice cream before I could get a better shot

Not the best photo, kids devoured the ice cream before I could get a better shot



I am a soft cheese lover of note!  I cannot get enough of Brie and Camembert cheese and will eat it until I make myself sick.

So when Tanya mailed me her recipe and pictures I let out the hugest ‘squeeeeeee’ ever.  Im off to the shops after work to get the ingredients 🙂


A simple recipe that is totally delicious if you love cheese!


  • 1 wheel of Camembert cheese
  • Small amount of white wine of your choice
  • Fresh Garlic (either a clove of garlic, or I used crushed garlic from woolies)
  • Fresh Herbs – thyme or rosemary etc
  • Ramekins of approximately the same size of your wheel of Camembert


  • Preheat oven to 180
  • Pop the wheel of cheese into the ramekin… I had to squash mine in quite a bit
  • Poke cheese with a fork
  • Push a clove of garlic into the cheese… since i used crushed garlic, i basically just wiped a teaspoon in the tub of garlic and then smeared it onto the cheese… just very little as I didn’t want to be stinky the next day!
  • Stick the fresh herbs into the cheese
  • Pour the white wine over the cheese. You need very very little. Probably only 2-5 tablespoons – depending on the size of your ramekin
  • Pop the lids onto your ramekins (or cover with foil)
  • Put on a baking tray (in case of leakage!) and bake in the oven for 10-15 minutes.
  • In the mean time, slice up some crusty French loaf
  • When the cheese is done, remove from oven, take out the stalks of herbs, and the clove of garlic if you used one…
  • Use your fresh bread to stir it up and enjoy your own little cheese pot!
  • Be careful of the hot ramekins though!

*note* one wheel of Camembert may be slightly too much for one person as it is quite rich , so I’d suggest sharing one portion between two people… or if you have hungry people, one portion per person could do!