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1 Raspberry cheesecake ice-cream

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Raspberry cheesecake ice-cream

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Ingredients

24 portion(s)

  • 2 litres vanilla ice-cream - softened, pref made in TM or otherwise any good quality vanilla ice-cream
  • 250 grams frozen raspberries
  • 125 grams Butternut Snap biscuits broken
  • 500 grams Philadelphia Cream Cheese (2 pkts), room temp
  • 70 grams raw sugar
  • 125 grams thickened cream
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    Preparation
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    • Appliance TM 31 image
      Recipe is created for
      TM 31
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Recipe's preparation

  1. Place raspberries into TM bowl and chop 1 sec, sp 7. Set aside.

  2. Place biscuits in TM bowl and chop 3 sec, sp 5. Set aside

  3. Place sugar into TM bowl and mill 3 sec, sp. 9.

  4. Add cream cheese to sugar and mix 7 sec, sp 5

  5. Add thickened cream and mix 5 sec, sp 5.

  6. Transfer to a large bowl and fold through softened ice cream, raspberries   and biscuits until just combined.

  7. Pour into a glad wrap lined tin/bowl/mould or pudding tin (appox 3 litre capacity).  Cover with glad wrap and freeze

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Tip

Serve drizzled with melted white and milk chocolate, extra raspberries and crushed biscuts.  Great party cake!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • YUM YUM YUM!  Halved the

    Submitted by waggles on 12. October 2016 - 18:40.

    YUM YUM YUM!  Halved the sugar but next time will not add any and I think it will still be delicious and sweet. Made it in a giant cake cupcake pan for my 20 year old son's birthday and it looked fantastic just with a strawberry on top!  I didn't add the melted chocolate or raspberries. It was devine.

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