Monday, February 4, 2008

Cheesecake Ice-Cream

9 oz cream cheese, softened
1/3 cup caster sugar
1/2 teaspoon vanilla extract
1/2 cup thickened cream
3.5 oz Toblerone chocolate, chopped
2 1/2 pints vanilla ice-cream, softened

Using an electric mixer, beat cream cheese, sugar and vanilla until smooth. Gradually add cream, beating constantly until combined.
Fold cream cheese mixture and Toblerone through softened ice-cream. Transfer to an airtight container. Freeze for 4 to 5 hours or until firm. Serve.

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