Cheesecake Ice Cream
This rich and creamy cheesecake ice cream is a long-standing favourite, perfect for customising with different chocolates or seasonal additions like nuts and dried fruit. It requires no special ice cream maker, just a few simple steps of mixing and freezing. The result is a decadent frozen treat with a smooth cream cheese base and chunks of chocolate throughout.
Ingredients
- 250 g cream cheese, softened
- 1/3 cup caster sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup thickened cream
- 100 g toblerone chocolate, chopped
- 1 1/4 liters vanilla ice cream, softened
Method
- Beat the softened cream cheese, caster sugar and vanilla extract together with an electric mixer until the mixture is completely smooth.
- While continuing to beat, slowly pour in the thickened cream until everything is fully combined.
- Gently fold the cream cheese mixture and the chopped Toblerone chocolate into the softened vanilla ice cream.
- Spoon the combined ice cream into a sealed container. Place in the freezer for 4 to 5 hours until firm, stirring it now and then to prevent the chocolate from settling at the base.
- Scoop and serve the ice cream once it has set.
Nutrition (per serving)
Sodium716000 mg
Recipe details
CategoryDessert
AuthorKingstonNormans
