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
Ingredients
Grated zest of 1 lemon
75 g biscuits
100 g sugar
200 g fromage frais spread
200 g fresh cream
Compote:
1 tbsp lemon juice
50 g sugar
150 g raspberries
Preparation
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.