Cheesecake Ice cream combines rich flavors of cream cheese and heavy cream. I have added edible rose petals, that I purchased from a store. You can always use any rose petals. This ice cream recipe is straightforward with few essential ingredients and a hand mixer or blender is recommended. You can save this for up to 2 weeks in the freezer covered. Without further ado, I would like to share this delicious recipe.
Calories – 250c per 100gms
Prep time – 10 minutes
Freeze time – 5 hours
Serves – 3-4
3 small packets of Glucose Biscuits (any)
1Tbsp Brown Sugar (optional)
4Tbsp Melted Butter
200gms Cream Cheese
200gms Heavy Cream
100gms Castor Sugar or white powdered Sugar
2Tbsp Rose Essence
1Tbsp Vanilla Essence
1Tsp Lemon Juice
Handful Rose Petals
Handful Almonds shavings (optional)
Base: In a food processor, blend biscuits and brown sugar together until you get coarse granules. Remove in a bowl, add melted butter and mix well. Put the biscuit mixture in any mould you like, pressing it down firmly and compacting it well. Freeze this for 30 minutes.
- Ice cream: In a mixing bowl, add cream cheese, heavy cream, powdered sugar, vanilla essence, and rose essence. Mix using a hand mixer or blender until you get a soft creamy texture (no lumps). Add some rose petals and lemon juice. Mix well gently.
- Fill the Ice Cream mixture in the mould on the biscuit base.
- Garnish with some almonds and more rose petals. Gently cover with plastic wrap or lid and freeze for at least 5 hours.
Enjoy this simple and cheesy ice cream! I hope you will give this recipe a try and let me know in the comment section below if you liked it and share more cooking ideas with me via contact me on the home page. Thank you.