Berry Cheesecake Ice Cream

30 min


150g plain, sweet biscuits

500ml Meadow Fresh Cream (2 cups)

250g Meadow Fresh Traditional Cream Cheese (1 cup)

395g can sweetened condensed milk

1 tsp vanilla extract

1 cup raspberries, fresh or frozen (135g)

1/2 cup berry dessert sauce / topping


Place biscuits in a clean resealable bag and bash with a rolling pin until roughly chopped. You could also do this in a food processor - don’t over process as you want biscuit chunks rather than crumbs.

Pour cream into the large bowl of a stand mixer (or use a hand held electric mixer) and whip until the cream just forms stiff peaks. Remove into another bowl.

Add cream cheese to stand mixer bowl (don’t worry about cleaning it out) and beat until smooth. With the mixer on low, gradually add condensed milk and vanilla essence, then increase speed to medium and mix until well combined.

Use a spatula to fold the whipped cream into the cream cheese mixture.

Spoon half of the mixture into a large freezer-safe airtight container and sprinkle half the berries and biscuits over the top. Drizzle on half of the berry sauce and use a knife to gently swirl in. Spoon remaining ice cream mixture on top and repeat the process with the
berries, biscuits and sauce.

Freeze for at least 6 hours before serving.


  • This ice cream lasts well for several weeks in the freezer. For easier scooping consistency, let it sit on the bench for 10 minutes before serving.