Raspberry cheesecake ice cream

Here’s a cool recipe to help you get through the hot summer days. These raspberry cheesecake ice creams are spectacular. You will adore them. They’re delectable, exquisite, and enticing. I made them in a few simple steps using simple ingredients. The end result is simply stunning. Make these small miracles with me!

Preparation time: 25 minutes
Cooking time: 15 minutes
Serving size: 6

Grated zest of 1 lemon
75 g biscuits
100 g sugar
200 g fromage frais spread
200 g fresh cream

1 tbsp lemon juice
50 g sugar
150 g raspberries

How to make the raspberry cheesecake ice-cream?

Wash the raspberries and cut into small pieces.

Cook them with the lemon juice and sugar to make a compote.

Whip the cream with the remaining sugar.

Add the cheese and citrus zest.

Mix well.

Grind the biscuits into a powder and place in the bottom of the ice-cream moulds, forming a thin layer.

Insert the popsicle sticks.

Add the creamy mixture and the compote on top.

Freeze the raspberry cheesecake ice creams for 4 hours before serving.