Apple And Blackberry Cheesecake Ice Cream

Apple And Blackberry Cheesecake Ice Cream

Makes 25 scoops



Ice Cream


  • 250g cream cheese
  • 250ml double cream
  • 150g icing sugar, sieved
  • 125ml apple juice
  • 60ml apple liquor or similar (I used Apple Pie Martini from Marks & Spencer)
  • 2tbsp blackberry jam
  • 1tbsp apple puree
  • caster sugar, to decorate glass

Biscuit Crumb

  • crunch apple slices (Tesco 30g bag)
  • gluten free biscuits (Nairns Biscuit Breaks)

To Serve

  • Take a large glass and wet the rim with some apple juice. On a side plate sprinkle some caster sugar and dip the rim of the glass into it. 
  • Scoop the ice cream into the glass and sprinkle with the cooled biscuit crumbs.


  • Whisk the double cream until thick, then add in the cream cheese and whisk until thoroughly incorporated. 
  • In a seperate bowl, mix together the apple juice and apple liquor. 
  • Place 2tbsp of the icing sugar in a small bowl and gradually add the apple juice mixture. One all incorporated add the remainder of the juice. Add this to the cream cheese and mix in thoroughly.
  • Divide the mixture into two containers. Add the blackberry jam to the first container and the apple puree to the second. Stir both until fully mixed.
  • Put in the freezer, preferably overnight. 

Side Note: This ice cream doesn’t set completely hard and begins to soften quite quickly so only take out of the freezer the moment you need it. 

  • For the biscuit crumb, put the apple and biscuit in a bowl and crush with the end of a rolling pin. Sprinkle over ice cream to serve. 
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