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 Cream Cheese FSI

Medium Fat Cream Cheese FSI

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Medium Fat Plain Cream Cheese

Medium Fat Plain Cream Cheese

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