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Rooibos Cheesecake Ice-Cream
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Lancewood Rooibos Cheesecake Ice-Cream

Ingredients

90 ml redespresso® Rooibos espresso  , use 3 redespresso® pods or prepare with ground redespresso®
125 ml icing sugar
5 ml cinnamon
230 ml LANCEWOOD® Medium Fat Plain Cream Cheese , at room temperature
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).

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