Cheesecake Ice Cream With Mango Syrup

Cheesecake Ice-Cream With Mango Syrup

Cheesecake Ice-Cream With Mango Syrup

45 minutes

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Details
  • Serving Size:   10
  • Gluten-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   13 Points
Cuisine
  • dessert
Comments
Ingredients
  • 1 can fat free condensed milk
  • 1/4 cup lemon juice
  • lemon rind finely grated (1 whole lemon)
  • 450 grams low fat cream cheese
  • 500 grams gm mango (fresh, canned or frozen)
  • 1 cup milk
  • ½ cup sugar
  • 1 teaspoon vanilla bean paste
  • 3 tablespoons water
Instructions

Add the first 6 ingredients to a two litre plastic jug. Use a stick blender to thoroughly mix the ingredients and fluff the mixture up.d

Place the jug in the freezer and freeze until the mixture starts to set.Use the stick blender to mix the ice-cream again for about 30 seconds. Return the mix to the freezer.Repeat this step again as the ice-cream is setting.Once the mixture has been re-mixed twice, transfer the ice-cream to a deep metal dish and return to the freezer. Choose a dish which is large enough and has enough space to use the stick blender.Blend in the metal container twice before allowing to completely freeze.

Place all the mango syrup ingredients in a saucepan and using a stick blender puree the mix.

Heat the syrup and let it boil for 5 minutes stirring regularly.Reduce the heat slightly and stir for a further two minutes or until the mixture is at a desirable syrup consistently. It will thicken slightly on cooling.

Pour the cooled syrup over the ice-cream for a delicious Mango Cheesecake Ice-Cream.

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