Strawberry Lemon Cheesecake in a Jar {No-Bake}

June 22, 2015January 4, 2016 What Jessica Baked Next71 Comments

Strawberry Lemon Cheesecake in a jar! Layers of buttery biscuit crumble, creamy lemon vanilla cheesecake filling, strawberries and cream. The perfect summer sharing dessert!

I was invited along with 14 other bloggers to create a foodie concoction using the humble jam jar. The Jam J-Art Challenge is to make food look good in a jam jar! I love layered desserts and one of my favourite recipes in a jar or glass is cheesecake. These Strawberry & Lemon Cheesecake in a Jar are my new favourite layered dessert!

And as the strawberries are in season and at their best, I thought I would make a summer-style cheesecake. My cheesecake is layers of buttery biscuit crumble, creamy lemon vanilla cheesecake filling, a small layer of chopped strawberries, whipped cream and strawberries. The dessert itself is light, fresh and one of my favourite summer recipes to date. I’m new to layered desserts, I’m not the best at decorating these kind of desserts, so this challenge was great for me!

These pots are great for sharing (but I don’t usually like doing that when there’s cheesecake involved!). It’s new favourite way to serve homemade cheesecake and I will definitely be making these throughout the summer!

I made a few cheesecakes in smaller jars with some of the leftover cheesecake mix. To be honest, the recipe as well as filling one large jar (as pictured), will fill a few extra smallish jars too!

This dessert links in with this great campaign about desserts that have inspired our sweet treats today – ‘Desserts Through the Decades’. The campaign consists of an infographic and accompanying article, tracing the desserts that were once all the rage, both conventional and bizarre, from the 1910s to the present day. I think it’s a great campaign because you get to see all the different desserts, anything from the classic Victoria sponge cake, eton mess, to the cronut! You can click here to read more!

Makes enough to fill a 1L Kilner jar + approx. 1-2 small extra jars

Ingredients –

Biscuit Crumble –

12 digestive biscuits, broken into small pieces

55g unsalted butter, melted and cooled slightly

Lemon Cheesecake Layer –

500g cream cheese, softened at room temperature

85g (3/4 cup) icing sugar, sifted

300ml double cream

1 tsp vanilla extract

1 tsp lemon zest

1 tbsp lemon juice

200g strawberries, hulled and cut into bitesize pieces

Toppings –

Whipped cream

Strawberries

Method –

1. To make the biscuit crumble: Crush the biscuit pieces in a food processor or a ziplock bag with a rolling pin until fine. Mix through the butter. Set aside, whilst you make the filling.

2. To make the cheesecake filling: Mix the cream cheese, icing sugar, vanilla, lemon zest and juice in a bowl. Whip the cream and then fold into the cream cheese mix.

3. To layer the cheesecake: Take approx. half the biscuit crumbs and sprinkle in the bottom of the jar. Follow by a layer of the cheesecake mix. Then top with the chopped strawberries. Top with another layer of cheesecake mix. Then scatter over some extra biscuit crumbs. Top with whipped cream and a strawberry for decoration.

4. Store in the refrigerator until ready to serve!

Enjoy the recipe everyone! I hope this dessert inspires you to make and invent your own cheesecake in a jar creations!

Baking · Biscuits and Cookies · Ice Cream · No-Bake

Speculoos Cookie Butter Ice Cream

April 25, 2015July 15, 2022 What Jessica Baked Next60 Comments

Homemade cookie butter ice cream. Loaded with speculoos cookie butter spread and chunks of crumbled speculoos cookies! The ultimate ice cream treat and you don’t even need an ice machine to make it!

If you’re a regular reader of my blog then you’ll know by now how much I like no-churn ice cream recipes? A few summers back I received an ice cream maker as a birthday gift. Long story cut short, the ice cream maker was absolutely terrible as it required tonnes of costly ingredients and I ended up with a mere four scoops at the very most after all my hard work. Certainly not enough to serve to my ice cream loving family!

So I ditched the ice cream machine and started researching some recipes that didn’t require the use of a machine. Eventually I came by a no-churn method. Simply requiring just two ingredients {cream and condensed milk} and a few additional ingredients such as vanilla extract, cocoa powder and spreads such as Nutella. I was super excited to start trying out different flavours for the blog. Of which I have a recipe for 4-ingredient Nutella ice cream you MUST also try!

What I like about no-churn ice cream is how quick it is to make – that is minus the freezing time, which is the only negative I can think of! If you wanted to make a classic vanilla ice cream all you simply have to do is whip your cream with the vanilla until soft peaks form and mix together with the condensed milk. Transfer the mixture to a freeze-able container and pop into the freezer. Then you can scoop and enjoy! It’s my new favourite way of making ice cream!

So moving onto today’s recipe. I’m sharing this amazingly delicious Speculoos Cookie Butter Ice Cream. It’s probably one of my best ice cream creations to date. Creamy, silky and with cookie butter and spiced cookies in each spoonful! It’s just as good {maybe even better} than eating the cookie butter straight from the jar. < I’m 100% guilty of doing that! My self-control goes out the window when there’s cookie butter involved!

Every time I visit the supermarket lately I’ve been seeing Speculoos ice cream in the freezer section. I think I’ve lost count of the amount of times I have had to resist reaching and grabbing a tub of ice cream during the grocery shopping! So I came home and found the half eaten jar of Speculoos at the back of my kitchen cupboard and preceeded to make some of the most amazing ice cream!

It’s creamy, sweet and just so addictive. We enjoyed this ice cream for dessert over the past week and it went down a treat. I just wished I had more in my freezer ready for my next speculoos craving!

Ingredients:

500ml double cream

397g (14 ounces) can sweetened condensed milk

200g of Speculoos (Biscoff) or spiced cookie butter spread

5 spiced cookies, crumbled or broken into small pieces (add more if you like)

1 teaspoon of vanilla extract(optional)

Method:

1. Whip the cream with the vanilla extract until soft peaks. In large mixing bowl add the spiced cookie spread and stir lightly to loosen the mixture. Add the condensed milk and mix to combine.

2. Finally gently fold in the whipped cream and biscuit crumbs. Once incorporated fully pour into a freezable container. Cover and place in the freezer for at least 6 hours or overnight.

3. Scoop to serve in bowls or waffle cones. The ice cream will keep in the freezer covered for up to 1 month.

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Baking · Biscuits and Cookies

Jammy Dodgers

February 13, 2015February 14, 2023 What Jessica Baked Next34 Comments

With todays recipe I’m taking a trip down memory lane. As a little girl my favourite childhood biscuit were Jammy Dodgers. If you can’t tell by the name, they’re two delicious shortbread biscuits sandwiched between strawberry or raspberry jam. With Valentine’s Day approaching, I thought it would be a perfect opportunity to share this recipe as each biscuit has an adorable heart-shaped centre filled with jam!

I’m sure jammy dodgers are most British people’s favourite biscuits, they’re certainly my top pick along with custard creams! Jammy dodgers are very similar to Linzer cookies, but without the almond flavour. They have the same tasty jam centre and crumbly, sweet shortbread. These biscuits are delicious, yet super simple to make.

This recipe also proudly featured on Red Valentino.

(Makes 12)

Ingredients:

225g unsalted butter, softened

125g icing sugar, sifted

1/2 teaspoon vanilla extract

2 large free-range egg yolks

300g plain flour

Filling/Decoration:

12 heaped teaspoons raspberry, strawberry jam or a curd/marmalade of your choice

Method:

Cream the softened butter, sugar and vanilla until light and fluffy. Add the egg yolks along with the flour and mix until a soft and sticky dough forms. Wrap in clingfilm and leave to rest in the fridge for 1-2 hours. If you want to speed up this process, split the dough in half and wrap each piece up individually in clingfilm. Chilling time will be halved.
Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Roll out half the dough out onto a lightly floured surface until it’s the thickness of a pound coin (approx. 0.5 cm thickness). Using a 7.5 cm cookie cutter stamp out 12 circles. Now using a 2.5 cm cutter and stamp out the centre of each biscuit. Off cuts can be baked as well, I cut mine into extra mini heart shapes.
Roll out the other half of the dough as you did before and cut out a further 12 circles. Spread the biscuits evenly out onto 2 large lined baking sheets. Bake for 10-12 minutes or until a light golden colour. Keep a watchful eye whilst they’re baking, as the shortbread can brown very quickly in the last few minutes of baking time.
Once baked leave to cool on the baking sheets for 5 minutes. In this time of biscuits will harden and will become more easily transferable. Transfer to a wire rack and allow to cool completely.
Once the biscuits are cool, place about a teaspoonful of the jam into the centre of the base biscuits. Press on the top biscuits and sandwich together. Be careful as the biscuits are very delicate and can break easily. Dust the biscuits with icing sugar before serving. These biscuits will store in an airtight container at room temperature for up to 3 days.

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Baking · Biscuits and Cookies · Chocolate · No-Bake

Oreo Cookies ‘n’ Cream Chocolate Tart

January 17, 2015June 17, 2016 What Jessica Baked Next57 Comments

This recipe is hands down one of my favourite no-bake recipes to date. I absolutely love it! Pure chocolaty deliciousness, this dessert is sure to be any chocoholics paradise. This delicious no-bake recipe is quick to make and will certainly impress anyone who tries it.

Like I’ve mentioned in previous posts, I’ve been super excited to create more no-bake recipes since I posted this no-bake Biscoff Chocolate Tart. Like that tart recipe, this Oreo tart was a breeze to make and tasted divine. A crunchy, sweet and buttery Oreo base is followed by the easiest ever chocolate filling (using just 4 ingredients to make!) and then the finishing touches are pretty swirls of whipped cream and even more Oreos to decorate.

(Serves 8-10)

Ingredients:

Oreo Crust –

250g Oreos (or other chocolate sandwich biscuit/cookie)

90g unsalted butter, melted and cooled slightly

No-Bake Chocolate Filling –

100g dark chocolate

100g milk chocolate

200ml double cream, chilled

2 tablespoons icing sugar, add more or less to taste

Decoration –

Whipped cream

Oreos or mini Oreos

Method:

1. To make the tart crust: Blitz the Oreos until they’ve reached a fine “breadcrumb” texture and then transfer into a mixing bowl. Mix through and combine with the melted butter. Line/grease a 23cm loose-bottomed tart tin, tip the biscuit crumbs into the tin and press down to compact, also press up the sides too. Once prepared, place in the fridge to chill whilst you make the filling.

2. For the tart filling: Break the chocolate up into small pieces and add to a heatproof bowl. Melt either one of two ways in the microwave for 20 seconds intervals on medium heat, keep stirring until the chocolate is nearly fully melted- KEEP you eye on chocolate, it can quickly overheat and be ruined! Or simply melt using the bain-marie method. Leave to cool.

3. Whilst the chocolate is cooling whip the cream. Whip until soft peaks form and then fold in the icing sugar. Then pour in the melted chocolate and fold in completely to mix. Pour/spread the filling over the prepared crust, smooth over a spatula or palate knife. Finish by drizzling over some melted dark chocolate if you like. Then cover and chill for at least 6 hours or overnight.

4. To decorate: Pipe swirls of whipped cream over the tart. Finish by sprinkling over crushed Oreos. Slice up. The tart can be stored in the fridge for up to 3 days.

Enjoy!

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Baking · Biscuits and Cookies · Chocolate

Terry’s Chocolate Orange Cookies

December 15, 2014October 7, 2021 What Jessica Baked Next81 Comments

Chewy and fudgy chocolate orange cookies. An easy no chill cookie recipe oozing with chunks of gooey Terry’s chocolate orange!

These cookies are the some of the best cookies I’ve ever made! I know that’s a bold statement to make, but honestly these cookies are literally one of the best creations to come out of my kitchen. They’re exactly like a brownie and a cookie rolled into one and totally festive and scrumptious. Enjoy a plateful of these cookies with a glass of ice-cold milk or a scoop of your favourite ice cream and get ready to go to cookie heaven.

If you’re a fan of Terry’s chocolate orange, then you are going to absolutely love these cookies! The best thing about this cookie recipe is that you don’t need a mixer to make them and you won’t have to chill the dough before baking.

I have a SERIOUS addiction to Terry’s chocolate orange. It’s my favourite chocolate and even more so at this time of year. If you’re like me, you might also be interested in trying my no-bake Terry’s Chocolate Orange Cheesecake and these Terry’s Chocolate Orange Cupcakes! Two reader favourite recipes right there!

Crackly, soft and chewy pure deliciousness. Though, these cookies do come with a warning.

They’re beyond addictive.

Because the recipe makes a smaller batch of cookies, you’ll probably find yourself baking another batch as soon as the first disappears.

These cookies are sure to become one of your favourite go-to cookie recipes. I make these cookies every single Christmas without fail and they always go down a treat. They would also a great gift idea for your family or friends and are absolutely brilliant to serve at parties or just for a mid afternoon treat with a cup of coffee, tea or even a mug of hot chocolate.

Like I mentioned above, this recipe is super easy to make. There’s no need for chilling the dough, so you will have the very best (and most delicious) cookies on your kitchen table in no time at all! Homemade cookies in less than 30 minutes? Check! It doesn’t get better than that!

(Makes 9-10 large cookies)

Ingredients:

110g butter (salted or unsalted), softened

200g dark or light brown sugar – I prefer the flavour of light brown sugar

1 large free-range egg, at room temperature

1 teaspoon vanilla extract

165g plain flour

Pinch of salt – only add if using unsalted butter

1/2 teaspoon baking powder

1/2 teaspoon bicarbonate of soda

30g cocoa powder

200g Terry’s chocolate orange, cut into small chunks or 200g of dark or milk (or a mix) chocolate chips/chunks + 1 teaspoon of orange zest

Method:

1. Preheat your to 190°C / 170°C Fan / 375°F / Gas Mark 5. Line 2-3 large baking trays with parchment paper or silicone baking mats and set aside.

2. Cream the butter, sugar and vanilla together until light and fluffy. Add the egg and beat until incorporated.

3. Add the flour, pinch of salt, baking powder, bicarbonate of soda and cocoa powder and mix until a dough comes together.

4. Finally, finish by adding the chocolate chunks/chips and mix in combine into the dough.

5. Divide the mixture into balls – I use an ice cream scoop for ease. Spread out evenly on the baking trays. Bake the cookies for 10-12 minutes until spread out and with a crackled-top.

6. Once cooked, allow the cookies to cool on the trays for 5 minutes – in this time they will firm up and will become more easily transferable. After 5 minutes cooling, I like to press an extra Terry’s chocolate orange segment on the top of each cookie – this is optional. Then transfer the cookies to a wire rack and allow them to cool.

7. Once cooled, enjoy with a glass of ice-cold milk or served with a couple of scoops of your favourite ice cream!

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Baking · Biscuits and Cookies · Chocolate · Christmas

Chocolate Orange-Dipped Chocolate Chip Shortbread

November 22, 2014March 4, 2018 What Jessica Baked Next57 Comments

It may be a tad bit early, but I’m feeling all festive and ready for Christmas! From delicious recipes perfect for Xmas parties or gatherings, desserts great for your Christmas day pud or quick and simple gift idea, I hope to have your Christmas solved in one delicious bite! Todays recipe is for these insanely delicious chocolate chip shortbread biscuits dipped in chocolate orange. These biscuits should be on Christmas baking list this year, they’re unbelievably simple to make are very hard to resist eating the whole batch in one go and will they definitely satisfy your sweet tooth!

For me, it’s the epitome of Christmas in a (few) tasty mouthfuls. Lusciously smooth and deliciously aromatic chocolate with hints of fresh orange flavour. This time last year I shared the recipe for Terry’s Chocolate Orange Cupcakes, which ever since posting have become one of my most viewed recipes to date. So seeing how popular that recipe was I knew I needed to share another this year.

But when I was thinking of recipes I thought of a very traditional biscuit we enjoy at this time of year. It’s a family tradition in our house to eat shortbread at Christmas and I love any type of shortbread. Plus let’s not forget to mention that shortbread is also a great choice if you’re like me and are always late-night baking over Christmas or love to give your friends an edible gift! The recipe is very straightforward recipe filled with chocolate chips and with orange zest, then simply dipped into melted chocolate orange.

(Makes 18-20 Shortbread Biscuits)

Ingredients:

200g of unsalted butter

100g of caster sugar

1 teaspoon of vanilla extract or 1/4 tsp of vanilla bean paste

300g of plain flour, sifted

Zest from 1 medium orange

100g of dark or milk chocolate chips

200g chocolate orange or milk/dark chocolate, melted and cool very slightly

Method:

1. Make the shortbread: Cream the butter, sugar, vanilla and orange zest in a large bowl until fluffy and pale in colour. Then add fold in the flour and mix until completely incorporated. Finish by folding in the chocolate chips. Wrap the dough in cling film and place in the fridge to chill for 30 minutes.

2. Once chilled, take out and lightly flour a work surface. Roll the dough out about 5mm thickness. Then using your favourite cookie cutter (I went medium fluted biscuit cutter, but Christmas tree’s or snowmen cutters look super cute!) cut out rounds/shapes from the dough and place on a lined large baking tray.

3. Bake at 160 degrees C Fan for 15-20 minutes or until just starting to colour slightly at the sides. Cool on the tray for 5 minutes, then transport onto a wire rack to finish cooling completely.

4. Dipping into chocolate: Dip each half into the melted chocolate enough to fully cover it. Or alternatively drizzled each biscuit with the chocolate. Leave to set, then serve and enjoy! These shortbread will keep in an airtight container for up to 3 days.

Enjoy!

Baking · Biscuits and Cookies · Chocolate · No-Bake · Tarts and Pastry

Biscoff Chocolate Tart

November 15, 2014May 24, 2023 What Jessica Baked Next103 Comments

I’ve got a treat for you today! Spiced cookie butter biscuit base topped with a velvety and silky smooth chocolate cream filling and topped off with whipped cream and extra biscuit crumbs and this stunning dessert is completely no-bake!

I’ve always enjoyed Biscoff, there’s something about the subtle spicy flavour that is delicious and just warms you through dunked into steaming hot cup of coffee, tea or hot chocolate.

The cinnamon, ginger and nutmeg aromas mix really well with the decadent and rich chocolate and create a mouth-wateringly scrummy dessert perfect for almost any occasion possible!

It’s certainly the finishing touches that really make this tart come together! Dress it up by topping each slice of tart with whipped cream and sprinkle over chocolate curls or some extra crumbled speculoos biscuits.

It’s always a hit with those who try it, slices will just vanish in front of your eyes! Everyone seems to adore the caramelised biscuit base with the rich and decadent chocolate filling and I guarantee you will be asked for the recipe.

Impressive and quick to make, add this to your holiday baking list this year! Even the most inexperienced baker will find this recipe easy.

Plus, this tart is completely no-bake, so not only do you not have to turn your oven on for this recipe, but it’s no-fuss and straight forward to make!

Biscoff Chocolate Tart

No-Bake Biscoff Chocolate Tart features a crumbly speculoos tart shell and a creamy chocolate filling. The cinnamon, ginger and nutmeg aromas mix really well with the decadent and rich chocolate and create a mouth-wateringly scrummy dessert perfect for almost any occasion!

Prep Time 2 20

Total Time 2 20

Servings 8

Author What Jessica Baked Next

Ingredients

Speculoos Biscuit Crust:

300 g speculoos biscuits (also known as Biscoff), gingernuts or digestives finely crushed
125 g baking block or dairy-free spread melted

Chocolate Filling:

200 g dark chocolate (I use vegan chocolate which is approx. 54% cocoa solids) you can use a mix of dark and milk chocolate
200 ml dairy-free cream
2 tablespoons icing sugar
1 teaspoon vanilla extract

Instructions

To make the biscuit base: Gently melt the butter in a small pan. Blitz the biscuits until fine either in a food processor or crush in a ziplock bag with a rolling pin.
Tip the biscuit crumbs into a small mixing bowl and pour over the butter mix. Mix the biscuit crumbs with the melted butter until combined. Pour into a 23cm / 9-inch springform tart tin and press down on the base and slightly up the sides until well compact. Place in the fridge whilst you make the chocolate filling.
To make the chocolate filling: Gently melt the chocolate, take off the heat and leave to cool. Meanwhile, whip the cream with the icing sugar and vanilla until it holds soft peaks.
Then gently fold in the slightly cooled chocolate to the cream mixture. Spoon into the prepared tart tin and smooth over. Cover and chill for at least 2 hours or overnight - the tart will keep in the fridge for up to 3 days if you want to make it ahead of time.
Serve the tart in slices drizzled with Biscoff spread, some extra whipped cream and more speculoos biscuit crumbs if desired.

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Baking · Biscuits and Cookies · Chocolate

All-Butter White Chocolate Chunk Shortbread

September 26, 2014May 23, 2020 What Jessica Baked Next41 Comments

I will go as far as saying these cookies are honestly the best shortbread cookies I’ve ever made and eaten! They’re just so moorish and literally melt in the mouth and always get devoured super quick! They’re absolutely packed full of white chocolatey goodness and are the perfect way to start your weekend with! Each bite is speckled full of vanilla bean, white chocolate chunks and will just crumble into pure deliciousness. I apologise in advance because they are SERIOUSLY good and once you’ve tried one bite you will become addicted…I guarantee that!

At first I struggled to describe these shortbread cookies. But they really are the epitome and pure example of heaven for me. I’m so in love with white chocolate (or any chocolate to exact!) and vanilla. Two flavours that are mean’t to be put together. Plus, they won’t hang around long, I made these in the morning and simultaneously they almost all disappeared. Definitely a good sign when you’ve baked something!

(Makes 12-14)

Ingredients:

150g plain flour (all-purpose)

30g corn flour (corn starch)

20g custard powder

1 tsp baking powder

160g unsalted butter, softened

50g icing sugar, sifted

1/2 tsp vanilla bean paste or pure vanilla extract

100g white chocolate chunks

Method:

1. Sift the flour, corn flour, custard powder and baking powder into a mixing bowl.

2. In another mixing bowl, cream the butter and sifted icing sugar and vanilla together until light and fluffy- about 2 minutes with a hand whisk or do it by hand with your elbow grease!

3. Gently fold in half the flour and start mixing into butter. Then add the other and mix until a dough comes together. Then gently fold in 70g of the white chocolate chunks. Once well incorporated, shape into a round. Wrap in cling film and chilli in the fridge for 20-30 minutes.

4. Once chilled preheat your oven to 180 degrees C. Line two baking trays with non-stick paper. Lightly flour a work surface, roll the dough out until it’s about 3 1/2 cm thickness. Cut out 5cm rounds from the dough and place on the baking tray. Scatter over the extra white chocolate chunks and bake for 10-12 minutes.

5. Cool on the trays for 5 minutes, then transport to a wire rack and finish cooling completely. Enjoy with a glass of milk for a great afternoon pick-me-up!

The cookies crumble super easily and by adding gives traditional shortbread cookies a little twist!

Enjoy!

Biscuits and Cookies · Cheesecake · No-Bake

Strawberry Cheesecake Ice Cream {No-Machine}

July 11, 2014August 2, 2015 What Jessica Baked Next105 Comments

This no-churn, no-machine Strawberry Swirl Cheesecake Ice-Cream is super delicious and makes a great summer treat! Easy to make, and like most my ice-cream recipes this one is completely no-churn and only requires a handful of ingredients to make. I decided to post another ice cream recipe as my Melba Popsicles were really well received by you all, so thank you to everyone who left me some lovely comments- I really appreciate it! So, as my ice-cream recipes have been so popular with you all and lots of my readers have been asking me to share more strawberry recipes I knew more ice-cream was the perfect choice for today! Strawberry Cheesecake was my favourite flavour on to enjoy whilst I was on holiday last year, so I thought it would be great to make my own! I wasn’t disappointed, as this ice-cream was so, so good!

Just as creamy and delicious as ice-cream you can buy in the supermarket. I have to say this recipe tastes exactly like Häagen-Dazs ice-cream, but better (of course)! It’s lush, especially best scooped into a waffle cone or served in a bowl with lots of extra strawberries. (Also, let me apologise for the TERRIBLE pictures. My lighting was bad because it’s been super dark! So I found it hard to photograph my ice-cream before it started melting, but the taste definitely made up for those downfalls!…)

Ingredients-

Strawberry Syrup-

225g of strawberries, hulled & chopped into small pieces

50g of caster sugar

55ml of hot water

Ice Cream Base-

1x 397g can of sweetened condensed milk

300ml of double cream, chilled

250g of full-fat soft cream cheese (must be at room temp)

1 tsp of pure vanilla extract

Biscuit Crumble-

75g of digestive biscuits, finely crushed

30g (1tbsp) of unsalted butter, melted

Method-

1. To make the strawberry syrup: Place the chopped strawberries, sugar and hot water in a small saucepan. Heat gently, allowing the sugar to completely dissolve (stir occasionally). When there’s no sugar granules left, bring the mixture up to the simmer. Simmer gently for 5 minutes. Then blitz in a food processor/blender until smooth. Pass through a sieve into a bowl to extract the seeds. Then cool down and place in the fridge until cold and slightly thickened.

2. To make the Ice-Cream base: Whisk the cream and vanilla until just starting to thicken. Add the really soft cream cheese and then whisk for just a few moments to combine until smooth. Fold in the condensed milk.

3. For the biscuit crumbles: Mix together the crushed biscuit and melted butter.

4. To assemble: Fold in half the biscuit into the ice-cream base with half the syrup. Swirl the syrup around a little to combine the flavour throughout. Then pour into a regular loaf tin.

5. Finish by sprinkling over the remaining biscuit crumbs and swirling in the strawberry syrup. Cover with cling film and then really carefully place in the freezer for at least 6 hours or overnight. To serve- Allow to thaw for 5 minutes, then scoop into waffle cones or into bowls. ENJOY!

Enjoy and have a great weekend guys!

Biscuits and Cookies · Ice Cream · No-Bake

No-Churn Strawberry Shortbread Ice Cream

June 23, 2014June 23, 2016 What Jessica Baked Next116 Comments

It’s the start of Wimbledon today so there’s no better time to share a strawberries ‘n’ cream recipe with you all. I love making my own homemade ice cream and ever since I found a great, staple no-churn, no-machine recipe I’ve been hooked on creating new flavours ready to enjoy in the warmer weather. This ice cream recipe only requires a handful ingredients and will take less than 10 minutes of your time to make. In no time whatsoever you will have the most delicious handmade ice cream ready to scoop, eat and enjoy in the sunshine.

Ingredients:

300ml double cream, chilled

397g (14 oz) can of sweetened condensed milk

1 teaspoon vanilla extract

150g (approx. 1 cup) fresh strawberries, chopped in small pieces

4-5 all-butter shortbread fingers, crumbled

Method:

1. Whisk the double cream to soft peaks. Fold in the condensed milk and vanilla extract. Place 2/3 of the strawberries into a food processor and blend until pureed, leave some bigger pieces of strawberry for texture. Fold in the pureed strawberries and half the crumbled shortbread.

2. Pour into a loaf tin or medium-sized airtight container. Scatter over the remaining chopped strawberries and crumbled shortbread. Cover with cling film and place in the freezer for at least 6 hours or overnight.

3. To serve, allow to thaw at room temp for 5-10 minutes. Then scoop into ice cream cones or into bowls with extra strawberries and shortbread.

Enjoy!