Ingredients
200 ml thickened cream
100 grams condensed milk
100 grams cream cheese, cubed
3 teaspoons Beerenberg Strawberry Jam
4 buttersnap biscuits
20 grams butter, melted
1 pinch salt
Directions
Add the thickened cream, condensed milk and cream cheese to your Creami tub. Blend with a stick blender until smooth.
Freeze for at least 24 hours, or until completely frozen solid.
To make the biscuit base, blitz 4 Buttersnap biscuits until they resemble fine crumbs. Add 20g melted butter and a pinch of salt, then mix until it resembles damp sand.
Remove the frozen tub from the freezer and process using the ‘Lite Ice Cream’ setting. If the mixture looks crumbly, re-spin until smooth and creamy.
Make a well in the ice cream and add 2–3 teaspoons of Beerenberg Strawberry Jam and the biscuit base mixture. Gently swirl through with a knife to create a ripple effect.
Return to the freezer for approximately 3 hours, or until set. Scoop and serve.
Tip: For the best swirl, gently stir the jam and biscuit mixture through with a knife rather than using the ‘Mix-In’ program, as this can break up the biscuit crumb too much.
