A delicious combination of two favourite desserts – ice-cream and cheesecake! A simple, no-churn recipe that can be whipped up fast.


Ingredients (makes 2 litres)

  • 375g tin of NESTLÉ sweetened condensed milk
  • 600ml Thickened cream
  • 1 cup Frozen Raspberries
  • 250g Cream cheese, softened
  • 1 tsp Cornflour
  • 1 tsp Vanilla extract
  • 2 Plain sweet biscuits
  • 100g NESTLÉ BAKERS' CHOICE Dark Chocolate Melts

Method

  1. Place raspberries and cornflour in a small saucepan over low heat. Cook until raspberries release their juices and break down. Remove from heat and set aside to cool completely.
  2. Beat cream cheese in the bowl of a mixer until smooth. Add NESTLÉ condensed milk and vanilla and beat for 3 minutes. Add cream and continue beating until mixture is thick and fluffy. Gently fold in cooled raspberry mixture until combined. Pour into a tin, cover with foil and freeze for at least 6 hours or overnight.
  3. To serve, remove ice cream from freezer about 10 minutes before serving. Crush biscuits and set aside. Melt chocolate in the microwave. Dish up ice-cream, drizzle with melted chocolate and sprinkle with biscuit pieces.

Notes... If you prefer, you can strain the raspberry mixture through a sieve to remove the seeds. Modify the amount of biscuits and chocolate used depending on how many serves.
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