Cheesecake Ice Cream with Wild Berries

For cheesecake lovers, there's nothing better on a summer's day than an ice cream of this flavor.
Homemade versions are even better as you can vary the flavors, and they are more natural and healthier than store-bought ones.

Neuza Costa

12 June, 2023

Ingredients:

• 600 g (21 oz) fresh wild berries
• 180 g (6.3 oz) brown sugar
• 1 cinnamon stick
• 120 g (4.2 oz) butter
• 200 g (7 oz) grated Maria biscuits (or similar)
• 700 ml (3 cups) fresh cream for whipping
• 1 can of condensed milk (397 g / 14 oz)
• 500 g (17.6 oz) ricotta cheese

Instructions:

1. In a saucepan, place the wild berries, sugar, and cinnamon stick.
   Stir and let it cook over low heat for about 20 minutes until it becomes a not too thick compote.
   Allow the compote to cool completely.
2. In the meantime, make the biscuit base.
   In a small saucepan, melt the butter over the heat.
   When it's melted, remove from the heat and mix well with the biscuits.
3. On a large tray, spread the biscuit mixture and press it down firmly.
   Once the base is compact, place it in the freezer for about 15 minutes until it hardens.
   Using a knife, cut the base into cubes and place them in a bowl.
4. Finally, make the cream.
   Whip the cream until it becomes firm.
   While whipping, add the condensed milk and cheese.
   Beat well until the cream is homogeneous.
5. In a glass tray, preferably with a lid, place alternating layers of the cream, biscuit, and small spoonfuls of the compote, ending with a layer of cream.
   Cover the tray and put it in the freezer overnight.
   Remove the tray 10 minutes before serving, so it's easier to cut or scoop.

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The IntenseFlavour team wishes you a bon appetit!