Have you seen those homemade magnum recipes going around? WELL, this recipe is next level! Homemade berry cheesecake ice creams dipped in chocolate…are you drooling yet? Do you ever find that even when it’s cold you get an ice cream craving? So whether the sun is out or not, these ice creams are a winner to have in the freezer. Coat them in your chocolate of choice (dark, white, milk) and top them with your favourite toppings, from crushed nuts to 100’s & 1000’s, goji berries, coconut flakes or even crushed honeycomb.
Freezing time: 4hours plus overnight.
Prep time 30 minutes
Serves 12
Ingredients
Directions
Ingredients
For the Blueberry Cheesecake Ice Cream:
500g blueberries
250ml (1 cup) sugar
30ml (2 Tbsp) lemon juice
500ml (2 cups) coconut milk
125 g cream cheese
For the Strawberry Cheesecake Ice Cream:
250g strawberries
125ml (1/2 cup) sugar
15ml (1 Tbsp) lemon juice
250ml (1 cup) coconut milk
125g cream cheese
12 Ice cream sticks
For the Chocolate Dip and Toppings
300g dark chocolate of choice (sugar-free options)
300g white chocolate of choice (sugar-free options)
In a heavy bottom saucepan, heat the blueberries, lemon and sugar until boiling and the sugar has dissolved. Add the berry mixture to a blender and blend with coconut milk and cream cheese. Pour into a baking tray lined with baking paper and set in the freezer for about 2 hours.
For the Strawberry Cheesecake Ice Cream:
Roughly cut the strawberries and place in a pot with sugar and lemon juice. Again, heat until boiling and the sugar has dissolved. Add the mixture to the blender and blend with coconut milk and cream cheese. Pour over the blueberry layer and place back into the freezer for another 2 hours.
Remove the tray from the freezer and cut the ice cream into popsicle shapes. Allow the ice cream to soften slightly and gently push and secure an ice cream stick in the ice creams. Freeze overnight.
For the Chocolate Dip and Toppings:
Melt both chocolates in separate bowls. Dip the ice creams into the melted chocolate and decorate with extra chocolate, coconut flakes, goji berries, almonds, and berry beetroot powder to your liking.
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