LANCEWOOD® ROOIBOS CHEESECAKE ICE-CREAM
Recipe Courtesy - @Lancewood
- 90 ml redespresso® Rooibos espresso (use 3 redespresso® pods or prepare with ground redespresso®)
- 125 ml icing sugar
- 5 ml cinnamon
- 1 x 230 g LANCEWOOD® Medium Fat Plain Cream Cheese
- 250 ml fresh cream, whipped
- 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).