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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
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).
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