Nigella Cheesecake Ice Cream​ ​Recipe

It started with a craving and no plan.
just soft jazz on the radio, a bowl left unwashed from last night, and the kind of weather that made ice cream feel like rebellion.

I hadn’t meant to make anything. i was just reading. but then I saw the cream cheese in the fridge—half a tub, slightly dented,and it pulled something out of me. A memory, maybe. Of late summers. Of that holiday where we bought cones from a van that also sold buckets and spades.

How Nigella Makes It

Nigella’s version is lush and smooth—like frozen cheesecake filling, but silkier. She starts with a custard made from milk, sugar, egg, and cream cheese. There’s vanilla, lemon juice, and later, the soft embrace of whipped double cream. She folds in crumbled digestives, too, if you like. I do like.

The whole thing is cooled, then churned or stirred by hand until it settles into something gentle and cold. Not showy. Just right.

What I Did Differently

Well, for one thing,I didn’t have full-fat milk. Just semi-skimmed, and I pretended not to notice.
I added a bit more lemon than she says. Just a splash. Something about the tang felt necessary, like punctuation.
And the biscuits? I crushed them too far. They became more dust than crumble, and I didn’t mind. It made the whole thing feel like seaside pudding.

Oh,and the egg. I whisked it with cold hands and accidentally cracked shell into the bowl. Picked it out. No shame.

How Mine Turned Out

It didn’t set like shop ice cream. More like soft scoop from your aunt’s freezer, the kind she offers you after pie. A bit icy at the edges, but the middle—creamy, sweet, with the faintest sour note from the lemon and cheese.

It tasted like soft Sundays and old love.
I ate it out of a mug. The proper bowls were all in the sink.

How To Make Cheesecake Ice Cream

1. Warm the Milk: Gently heat the milk in a small pan. Don’t rush—it should smell warm, not scalded.
2. Whisk the Base: In a mixing bowl, beat sugar, cream cheese, vanilla, and the egg until smooth. It’ll look like cake batter and feel like hope.
3. Combine with Care: Slowly pour in the warm milk, whisking the whole time like you’re coaxing it to stay. Return the mixture to the pan and stir over medium heat until it thickens into a custard that coats a spoon.
4. Cool and Soften: Take it off the heat. Pour into a bowl and let it rest. Add the lemon juice and gently fold in the whipped cream. Like folding in a good mood.
5. Freeze Gently: If you have a machine, use it. I didn’t. So I froze it, stirring every hour, three times. If adding biscuits, stir them in when the ice cream is nearly set.
6. Serve Soft: Scoop into whatever vessel you love. A cup. A bowl. A cone. Eat it slowly. Let it drip.

Clara’s Tips

• Don’t skip the lemon,it keeps the whole thing from being flat.
• If the custard curdles a bit, whisk it like you mean it.
• Crumbs are fine. It’s not about precision. It’s about comfort.

Fridge, Freezer & the Rest

It’ll keep in the freezer for a week or two, though it does get firmer by the day. I left mine out for ten minutes before scooping. Just enough time to put the kettle on.

Closing Thought

It wasn’t perfect. but it felt like dessert from someone who knows you.
Tea first, always.

Try More Nigella Lawson Recipes:

• Nigella Passionfruit Ice Cream Cake
• Nigella Coffee Ice Cream
• Nigella No Churn Salted Caramel Ice Cream​ ​Recipe