STRAWBERRY CHEESECAKE ICE CREAM

INGREDIENTS

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

METHOD

  1. To make the ice cream base whisk EZ’S BEST WHIPPING CREAM POWDER with cold water and milk until soft peaks.
  2. Turn electric mixer to low and add in cold condense milk. Speed up mixer to high and whisk until mixture is thick.
  3. Fold in the Strawberry puree and mix until well incorporated, then fold in the cream cheese and crushed graham do not over mix.
  4. Transfer into an airtight container and freeze for at least 6 hours or overnight to set.

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