Lemon Ice Cream Cheesecake
So it looks like frozen desserts have dominated the blog in July and August so far. I’d like to say it was all part of a strategic plan that I put together months ago but, in reality, it’s just been a totally happy accident. Happy being the optimal word here.
The truth is, when it’s hot and humid the last thing you want to do is turn the oven on. In my opinion, summer desserts should involve as little oven time as possible. They should be effortless, yet still delicious with the ability able to wow a hungry crowd at a BBQ - on looks and taste.
I like to think that this cheesecake ticks all those boxes.
In the heat I tend to crave lots of fresh and fruity desserts. I’ve been making the most of the summer berries (as you’ll be able to tell from my last three posts), but this time, my attention has turned to zesty lemons!
Although they can be quite rich, I think cheesecakes fit the summer pud mould perfectly, requiring minimal hands-on time in the kitchen...but ice cream cheesecakes? They’re on a whole new level of summer indulgence.
The process for making the cheesecake is basically the same as any other no-bake cheesecake. In this instance, the vanilla ice cream replaces the double cream you would normally add to the mix.
Choosing a really good quality ice cream will really make a difference to the end result - but don’t break the bank! I’m definitely going to try this recipe with other ice cream flavour too, but this recipe is a great base to start off with.
The gingernut biscuits give the crumb a spicy kick, which works really well with the lemon. If you’re really not a fan of ginger, then you can swap these out for digestives.
