80 ml Fresh milk
80 ml Cold Water
70 g EZ’S BEST WHIPPING CREAM POWDER
70 ml Cold Condensed Milk
75 g Cubed Cream cheese
32 g Crushed Graham
3 Tablespoon Strawberry Puree
- To make the ice cream base whisk EZ’S BEST WHIPPING CREAM POWDER with cold water and milk until soft peaks.
- Turn electric mixer to low and add in cold condense milk. Speed up mixer to high and whisk until mixture is thick.
- Fold in the Strawberry puree and mix until well incorporated, then fold in the cream cheese and crushed graham do not over mix.
- Transfer into an airtight container and freeze for at least 6 hours or overnight to set.