Dessert

LANCEWOOD® ROOIBOS CHEESECAKE ICE-CREAM

4

Serves / Makes

Cooking Time

Preparation Only

Cooking Style

Freezer

Ingredients


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

Method


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).

Medium Fat Plain Cream Cheese

Medium Fat Plain Cream Cheese

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Medium Fat Cream Cheese FSI

Medium Fat Cream Cheese FSI

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