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
- 1Line an 8cm x 22cm (5-cup capacity) terrine or loaf pan with freezer wrap, extending wrap 5cm over the long sides.
- 2Whisk egg whites with 2 tablespoons of the sugar in a small bowl with an electric mixer until firm and glossy.
- 3Beat 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.
- 4Spoon mixture into terrine; smooth the top. Fold over the freezer wrap to enclose. Freeze for 6 hours or until firm.
- 5Turn ice-cream out onto a board; cut into thick slices. Serve with berries.
Notes
Suitable to freeze. Chocolate suitable to microwave.