Honeycomb cheesecake frozen yoghurt

Name: Honeycomb cheesecake frozen yoghurt
Yield: serving
Cuisine: Can Be Frozen
Ingredients: 125 g cream cheese smooth; 200 g condensed milk; 5 ml vanilla extract; 1/4 cup lemon juice; 250 g yoghurt plain; 80 g chocolate coated honeycomb; honeycomb

Rate this recipe

A creamy, ever so slightly sharp dessert with bursts of sweet chocolate.

By Food24 October 03 2014

Print Recipe

447

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (7)

125 g	cream cheese — smooth
200 g	condensed milk
5 ml	vanilla — extract
1/4 cup	lemon juice
250 g	yoghurt — plain
80 g	chocolate — coated honeycomb
	honeycomb

Tap for ingredients

Method:

Whisk the cream cheese, condensed milk, vanilla extract and lemon juice together in a bowl by hand, until combined and smooth. Whisk in the yoghurt.

Place the chocolate honeycomb in a small packet and use a rolling pin to smash into small bits. Stir the honeycomb pieces into the mixture.

Pop the mixture into an ice cream machine and follow the manufacturers instructions. Pour the mixture into an appropriately sized (600ml +) sealable container and store in the freezer. Allow to stand at room temperature for a few minutes before scooping out of the container. Sprinkle with extra crushed honeycomb if you wish!

Recipe reprinted with permission of Cupcakes & Cous Cous. To see more recipes, please click here.