:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/en/recipe/nUnzZ4Bnii33UYQBSUTG/40470332c7ab9168da4fd6b1587016.jpeg "Raspberry Cheesecake Ice Cream")
Raspberry Cheesecake Ice Cream
Delicious, creamy ice cream with pieces of cookies, raspberries, and white chocolate won't let you down during these hot summer days! It refreshingly cools and satisfies your taste buds.
Ingredients
- 200 g Sour cream spread
- 250 ml whipping cream
- 1⁄2 condensed milk
- 80 g white chocolate
- 100 g butter biscuits
- 100 g raspberries
- 2 tablespoon sugar
- 3 tablespoon water
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Directions
In a bowl, we whip the cream spread together with the whipping cream.
Add the cream and whip it again until it's stiff.
Chop the white chocolate finely and crumble the biscuits.
Add 2/3 of the white chocolate and 2/3 of the butter cookies to the cream and mix thoroughly.
In a pan, we prepare a raspberry brew from raspberries (approx. 30 g), sugar, and water.
We apply half of the prepared cream to the bottom of the container, sprinkle with raspberries, cookies and white chocolate.
Cover with the other half of the cream, on which we apply raspberry puree and the remaining part of the biscuits with white chocolate.
Let the prepared ice cream chill in the freezer for at least 3 hours. However, the longer the ice cream stays in the fridge, the firmer its consistency will be.
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FoodbytinkaRaspberry Cheesecake Ice Cream
Delicious, creamy ice cream with pieces of cookies, raspberries, and white chocolate won't let you down during these hot summer days! It refreshingly cools and satisfies your taste buds.
In a bowl, we whip the cream spread together with the whipping cream.
Add the cream and whip it again until it's stiff.
Chop the white chocolate finely and crumble the biscuits.
Add 2/3 of the white chocolate and 2/3 of the butter cookies to the cream and mix thoroughly.
In a pan, we prepare a raspberry brew from raspberries (approx. 30 g), sugar, and water.
We apply half of the prepared cream to the bottom of the container, sprinkle with raspberries, cookies and white chocolate.
Cover with the other half of the cream, on which we apply raspberry puree and the remaining part of the biscuits with white chocolate.
Let the prepared ice cream chill in the freezer for at least 3 hours. However, the longer the ice cream stays in the fridge, the firmer its consistency will be.
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