Blueberry Cheesecake Ice Cream

8 portions

1.5 dl Bonne Premium blueberry purée
0.5 dl glucose syrup
2 cans (à 2 dl) (lactose-free) whipped cream
1 pack (180 g) unflavoured cream cheese
1 can (397 g) condensed milk (sweetened condensed milk)
1.5 teaspoons vanilla sugar
approx. 1dl white chocolate chips
approx. 5 oatmeal cookies

In addition
Bonne Premium blueberry purée

Preparation: over 60 min

Mix glucose syrup and blueberry puree.

Whip the cream into a fluffy, firm foam. Loosen the texture of the cream cheese in another bowl. Mix the condensed milk and vanilla sugar with the cream cheese. Mix evenly. Finally, turn the whipped cream into the ice cream mass.

Pour half of the ice cream into a flat, freezer-proof container. Drain half of the blueberry mixture with a spoon into wide stripes over the ice cream mass. Marble the blueberry mixture into the ice cream mass by pulling the tip of the spoon across the blueberry stripes. Pour the rest of the ice cream evenly into the container and make another layer of blueberries on the surface in the same way. Sprinkle with chocolate chips and crumble the biscuits.

Cover the container with a lid or foil and allow to freeze overnight. Serve the ice cream with blueberry purée.

Recipe: K-ruoka