It’s Autumn here in Melbourne; the days are getting shorter, cooler and the leaves are falling from the trees. I’m not quite ready to accept that summer is over though and in defiance, have produced this classic spring dessert – cheese cake. This version raises the bar. Can you picture chunks of cheesecake base and fresh blueberries added to a creamy lemon ice cream base. What you get is lemon and blueberry cheesecake ice cream that no-one will be able to resist.
How to make cheesecake ice cream
There are 3 parts to this dessert. The first two are the cheesecake base and blueberry compote. These are both very easy to make – allow 10-15 minutes to make each of these. You’ll then need to put these components in the fridge to cool for at least an hour. The final part of the recipe is to make the ice cream and add the chunks of base and fruit at the end once churning in complete.