Cheesecake ice-cream with mango syrup
Cheesecake Ice-Cream With Mango Syrup is a gluten-free and lacto-ovo vegetarian dessert. It takes approximately 45 minutes to make and is best enjoyed during warmer weather or as a special treat for holidays.
Ingredients
sweetened condensed milk
1 can
lemon juice
61 ml
lemon peel
1
light cream cheese
450 grams
mango
500 grams
milk
244 ml
sugar
100 g
vanilla bean paste
1 tsp
water
3 Tbsps
Method
- Place the jug in the freezer and freeze until the mixture starts to set.Use the stick blender to mix the ice-cream again for about 30 seconds. Return the mix to the freezer.Repeat this step again as the ice-cream is setting.Once the mixture has been re-mixed twice, transfer the ice-cream to a deep metal dish and return to the freezer. Choose a dish which is large enough and has enough space to use the stick blender.Blend in the metal container twice before allowing to completely freeze.
- Place all the mango syrup ingredients in a saucepan and using a stick blender puree the mix.
- Heat the syrup and let it boil for 5 minutes stirring regularly.Reduce the heat slightly and stir for a further two minutes or until the mixture is at a desirable syrup consistently. It will thicken slightly on cooling.
- Pour the cooled syrup over the ice-cream for a delicious Mango Cheesecake Ice-Cream.
Nutrition:
Carbs
44 g
Fat
11 g
Protein
7 g
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