How does one use up blocks of cream cheese quickly?? Well, I had a quite a few soon-to-expire blocks of cream cheese so better come up with something quick!
Made a blueberry lime cream cheese pound cake a couple of days ago, so this time let's make ice cream! To make a slightly healthier version, I decided to come up with my own berry compote as I did not want to get those store-bought pie fillings that were way too sweet. And by just swirling in fruit jam would also be overly sweet. Hey, I had quite a few blocks of cream cheese to 'handle', so my weight should not be 'waist-ed' away. Must come up with yummy food that was good and yummy and not-so-guilt-filled! My very "give-face" kiddos loved the compote so much they insisted on topping their ice creams with lots of it every time! Recipe for the tarty berries compote without sugar added can be found here.
CHURN FREE HOMEMADE BERRY BISCUIT CREAM CHEESE ICE CREAM
Ingredients
250g cream cheese, cubed, at room temperature
200g cold thickened cream
1/2 can sweetened condensed milk
1 tbsp corn flour
Some crushed biscuits
1 cup berries compote (recipe here)
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| all ingredients for compote and ice cream (corn flour not in picture) |
Method
- In a food processor or electric blender, put in cream cheese, thickened cream and condensed milk and whiz for about one minute until creamy smooth.
- Add in corn flour and whiz for a few seconds to combine.
- Empty content into an ice cream container. Pour crushed biscuits on top of mixture. DO NOT STIR.
- Pour berry compote on top of biscuits. Now give a few swirls, about 3 -4 max, so that the whole ice cream would not become homogeneous.
- Cover the container and freeze till firm for at least 6 hours or overnight.
- Top with more compote before serving. Enjoy!
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