Icing Sugar
Creamy, dreamy, and swirled with golden Chelsea Caramel Maple Flavoured Syrup! This no-churn ice cream tastes like cheesecake and sundae had a delicious little moment. It's smooth, tangy, and totally irresistible. Best part? You don’t even need an ice cream maker.
200g plain, crunchy biscuits
200g full fat cream cheese, at room temperature
395g can sweetened condensed milk
1 tsp vanilla extract
2 cups cream (500ml)
1 Tbsp Chelsea Icing Sugar
1/3 cup Chelsea Caramel Maple Flavoured Syrup (120g)
Place biscuits in a clean resealable bag and bash with a rolling pin until roughly chopped. You could also do this in a food processor - don't over process as you want biscuit chunks rather than crumbs.
In a large bowl, use an electric mixer to beat cream cheese until smooth. Beat in half of the condensed milk. Add remaining condensed milk and vanilla and mix until smooth and well combined.
In a separate bowl, whip cream and icing sugar until the cream just forms stiff peaks.
Use a spatula to fold whipped cream into the cream cheese mixture. Spoon half of the mixture into a large (approximately 2L) freezer-safe airtight container. Drizzle with half of the syrup and biscuits. Top with remaining ice cream mixture, and most of the remaining syrup and biscuits. Use a knife to gently swirl in.
Drizzle remaining syrup over the top and sprinkle with the last of the biscuits. Freeze for at least 6 hours before serving.
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