Lemon and Raspberry Cheesecake Ice Lollies

It's national ice cream week so here's a fantastic recipe that you must try out...Lemon and Raspberry Cheesecake Ice Lollies! They are so easy to make and kids and adults a like we love these :))

Lemon and Raspberry Cheesecake Ice Lollies 

8oz (225g) cream cheese

1/4 cup sour cream

1/2-3/4 cup icing sugar

1/3 cup milk

zest of two lemons

10 raspberries

6 digestive biscuits

1 tbsp butter

In a food processor add the cream cheese, sour cream, icing sugar and milk, process until well combined. Add the lemon zest and raspberries and pulse to combine.

In a food processor add the digestive biscuits, process until it resembles fine bread crumbs.

While food processor is running, add the melted butter in a slow stream until the mixture resembles wet sand.

Pour the cheesecake mixture into the ice lolly molds, leaving about 1 inch of the top empty for the crust. 

Divide the crust evenly between the ice lollies, press down gently to compact. Freeze and enjoy :))

 

A half term treat

I promised to bring you some more easy kid friendly recipes and these two are just that...No Bake Cheesecake and No Churn Vanilla Ice Cream! Both the recipes are very simple and are perfect for little ones, no hot oven involved although waiting is essential...sorry I couldn't avoid that :(

No Bake Cheesecake

150g Digestive Biscuits
80g Butter (melted)

250g Mascarpone
150ml Double Cream
2tsl Vanilla Extract
100g Icing Sugar

Place the digestive biscuits in a food processor and blitz, add the melted butter and blitz again. Pour this into a 20cm springform cake tin and press down. (You can of course break the biscuits up in a bag and mix the butter and biscuit in a bowl). Put in the fridge while you make the cream mixture
Pour the double cream into a bowl and whisk until you get stiff peaks.
Mix the mascarpone and icing sugar together until fully incorporated and add the vanilla extract and mix in.
Add the whipped double cream to the mascarpone mix and fold in gently.
Pour the mixture onto the biscuit base and smooth over.
Place in the fridge for a few hours or if like me, place in the freezer for an hour to quicken the setting process hahahaha :))

Lovely served with:

No churn ice cream

1 can (14 ounces) Condensed milk
2 tsp Vanilla extract
2 cups (475ml) Double Cream

In a bowl, stir together condensed milk and vanilla extract. In another bowl, whisk the double cream until you get stiff peaks (easier using an electric whisk) With a rubber spatula, gently fold whipped cream into condensed milk mixture. Pour into a large tupperware tub and freeze until firm, usually about 6 hours and enjoy :)