strawberry-cheese-cake
Overview
scoops: 10
Times
Prep time: 20 minutes
Freeze time: 24 hours
Ingredients
200 g Philadelphia Original
300 ml condensed milk
150 ml crème fraiche
Grated rind of 1 lemon
125 g fresh strawberries, hulled and halved
3 tbsp strawberry conserve
50 g digestive biscuits, roughly chopped
Instructions
1.Mix together the Cream Cheese, condensed milk, crème fraiche and lemon rind. Spoon into a freezer proof container and freeze for about 4 hours or until semi frozen.
2.Meanwhile, put the strawberries and conserve into a blender or food process and puree together.
3.Remove the ice cream from the freezer and whisk to break up the ice crystals. Stir in the strawberry puree and the crumbled biscuits. Spoon back into the freezer proof container. Freeze until completely frozen, preferably overnight. Remove from the freezer about 20-30 minutes before serving to soften slightly. Serve in scoops decorated if likes with some fresh strawberries.
Nutritional Information (per scoop)
Energy1039kJ/248kcal
Protein 4.5g
Fat14.9g of which Saturated Fat 9.6g
Carbohydrate 25.5g of which Sugars 22.6g
Sodium*0.2g
*Equivalent as Salt0.5g
Fibre (Englyst)0.3g
Tips
If liked use raspberries and raspberry conserve in place of strawberries.
Tagged in Recipes