Cheesecake ice-cream with mango syrup

Name: Cheesecake ice-cream with mango syrup
Total time: 45 min
Yield: 10 servings
Ingredients: 1 can sweetened condensed milk; 0.25 cup lemon juice; 1 lemon peel; 15.87 oz light cream cheese; 1.1 lb mango; 1 cup milk; 0.5 cup sugar; 1 tsp vanilla bean paste; 3 Tbsps water

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

0.25 cup

lemon peel

light cream cheese

15.87 oz

mango

1.1 lb

milk

1 cup

sugar

0.5 cup

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:

304 kcal

Carbs

44 g

Fat

11 g

Protein

7 g

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