Raspberry cheesecake ice cream sticks

Raspberry cheesecake icecream sticks_71664
Serves: 6
Prep and cook time: 10 min
Freezing time: 4 h 45 min
Cooking skill: easy


  • 60 g | 2 oz Silver Spoon caster sugar
  • 50 ml | 1 3/4 fl oz | 10 tsp whipping cream
  • 275 g | 10 oz British raspberries
  • 4 reduced-fat digestive biscuits, crushed
  • 500 g | 18 oz low-fat vanilla Greek-style yoghurt
  • 6 lolly sticks


  1. Combine sugar, cream, and raspberries in a food processor. Blend on high until smooth, scraping down sides of processor as needed.
  2. Pass through a fine sieve into a bowl. Thoroughly whisk in crushed biscuits and yoghurt until combined.
  3. Divide mixture between holes of a 6-hole silicone ice cream mould. Freeze for 45 minutes before inserting wooden lolly sticks into them.
  4. Return to freezer until firm and set, about 4 hours.
  5. When ready to serve, let stand at room temperature for 5 minutes before carefully removing from mould.

Did you know...

The British dairy industry is worth £6 billion and equates to 10% of the food manufacturing output in the UK.

Just one cup of raspberries contains 12% of your RDA of vitamin K which supports health bones.

Related categories: Desserts Recipes Sugar

Last edited: 24 December 2019 at 15:40

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