Caramel Cheesecake Ice Cream

Hey Zebras,

I declare this day officially Ice Cream Friday! The weekend is coming and that’s a good reason to celebrate, right? In addition, I had to finally test the ice cream maker add-on for my KitchenAid 🙂

No matter what you are celebrating – this ice cream recipe will be the making of any party! Ice cream, cheesecake, caramel – I mean, how do you top that? Maybe with a large dose of spring sunshine, but as we can never rely on that, let’s get on with this lovely recipe.

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Caramel cheesecake ice cream

for about 1 litre of ice-cream

  • 2 large eggs
  • 150g sugar
  • 200ml cream
  • 300g cream cheese
  • 50g crumbled biscuits (eg ladyfingers)
  • 125g caramel cream (eg from San Ignacio)

 

Prepare your ice cream maker according to the manufacturer information.

Beat the eggs in a large bowl for 1-2 minutes until they are creamy. Gradually add the sugar and beat for about another minute. In a second bowl, mix the cream cheese until creamy, then stir in the cream. Combine both bowls and stir until everything has mixed well. Leave to chill for 1-2 hours in the refrigerator.

Pour into the ice cream maker and freeze for 30-45 minutes, depending on the machine. Add half of the ice cream to a freezer-safe container. Spread half of the caramel cream and biscuit crumbs on the ice and mix lightly with a fork. Add the remaining ice cream on it, cover it with caramel and biscuits and store in the freezer until ready to serve.

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Whether serving alone or together with a warm chocolate cake – this is a world class dessert and insanely delicious!

 

Remain sweet & HAPPY ICECREAM MAKING!

xx Kristin

 

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