Join our family
Be part of the LANCEWOOD® family to receive our recipes and be the first to know about our new products and competitions.
90 ml redespresso® Rooibos espresso (use 3 redespresso® pods or prepare with ground redespresso®)
125 ml icing sugar
5 ml cinnamon
1 x 230 g LANCEWOOD® Medium Fat Plain Cream Cheese at room temperature
250 ml fresh cream, whipped
Mix the Rooibos espresso, icing sugar and cinnamon together. Leave to cool. Mix with the cream cheese until smooth. Fold the cream into the cream cheese mixture. Spoon into a container suitable for freezing. Freeze until firm (about 4 – 6 hours).
Setup your profile to create your own inspiring recipe book and always have your favourite LANCEWOOD® recipes at your fingertips.
Or sign in with: