Recipe

Chocolate cheesecake ice-cream with fresh berries

This fuss-free dessert can be made a week in advance, so it's the perfect pick for entertaining.

  • 20 mins preparation
  • 6 hrs marinating
  • Serves 6
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Ingredients

Chocolate cheesecake ice-cream with fresh berries
  • 2 eggs, separated
  • 1/2 cup (110g) caster sugar
  • 250 gram cream cheese, softened
  • 50 gram dark chocolate, melted
  • 2 teaspoon brandy
  • 1 teaspoon grated orange rind
  • mixed berries, to serve

Method

Chocolate cheesecake ice-cream with fresh berries
  • 1
    Line an 8cm x 22cm (5-cup capacity) terrine or loaf pan with freezer wrap, extending wrap 5cm over the long sides.
  • 2
    Whisk egg whites with 2 tablespoons of the sugar in a small bowl with an electric mixer until firm and glossy.
  • 3
    Beat the cream cheese and remaining sugar in a bowl with an electric mixer for 2 minutes or until smooth. Add egg yolks; beat until smooth. Beat in the chocolate, brandy and rind until combined. Fold in the egg white mixture in two batches.
  • 4
    Spoon mixture into terrine; smooth the top. Fold over the freezer wrap to enclose. Freeze for 6 hours or until firm.
  • 5
    Turn ice-cream out onto a board; cut into thick slices. Serve with berries.

Notes

Suitable to freeze. Chocolate suitable to microwave.

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