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“Decadent dessert that you would like to eat everyday, but probably should only eat once a year! Sourced from a website featuring the Ice Cream Machine Cookbook by Rosemary Moon.”
4hrs 50mins
2 1/2 litres

Ingredients Nutrition

  • 500 g cream cheese
  • 1 lemon, finely grated zest and juice
  • 60 g caster sugar
  • 2 large eggs, yolks only
  • 250 ml double cream, whipped
  • 60 g butter, melted
  • 85 g biscuits, ones you like to use for your cheesecake base


  1. Beat together all the ingredients, except the butter and biscuit crumbs, until smooth. Taste and add more sugar if you prefer it sweeter.
  2. Pour into an ice cream maker and follow the manufacturer’s freezing directions. Churn the ice cream for about 30 minutes or until nearly firm.
  3. Process the biscuits until crumbled and mix with the melted butter. Lay between two layers of baking paper and roll until a thin sheet. Refrigerate until required.
  4. When the ice cream is nearly firm, tip into a freezer container, add the crumbs and stir just once or twice, to swirl or ripple rather than mix evenly. Freeze until firm or ready to serve.
  5. Store in the freezer for up to 3 months; take out 15 minutes before serving to soften.

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