Low carb blueberry cheesecake ice cream sandwiches



Ingredients 18
Servings 2
Time 01:15 + 6 hours freezing time

Ingredients

  • BERRY COULIS:
  • 250
    ml
    mixed fresh berries
  • 60
    ml
    water
  • 60
    ml
    xylitol
  • 5
    ml
    vanilla essence
  • ICE CREAM:
  • 310
    ml
    plain cream cheese, at room temperature
  • 1
    cup
    milk
  • 1/4
    cup
    olive oil
  • 60
    ml
    xylitol
  • 1
    tsp
    vanilla essence
  • 125
    ml
    cream, whipped
  • ALMOND BASE:
  • 200
    g
    almond flour
  • 100
    g
    salted butter, melted
  • 3
    Tbs
    honey
  • 2
    large eggs, whisked
  • 1
    tsp
    vanilla essence
 

Method

01:15 + 6 hours freezing time
 

For the berry coulis, place all of the ingredients in a small saucepan and heat it over medium heat. Simmer for 5 minutes and allow to cool.

For the ice cream, heat the cream cheese, milk, olive oil, xylitol and vanilla in a pot over medium heat. Stir until smooth but do not boil.  Allow to cool. Once the cream cheese mixture has cooled, fold in the whipped cream and then the cooled coulis. Line a 16cm x 24cm rectangular cake tin with clingwrap. Pour in the ice cream mixture, smooth out the top and freeze for at least 6 hours or overnight until solid.

For the almond base, pre heat the oven to 180°C. Line a 32cm x 24cm rectangular cake tin or baking tray with baking paper. It should be double the size of the tin that the ice cream is set in. Whisk all of the ingredients for the base together until smooth. Pour it into the prepared tin, smooth out the top and bake for 15 minutes until firm to the touch. Allow it to cool before removing it from the tin / tray. Gently cut it in half so that you have one base that will fit underneath the set ice cream and one that will fit on top.

Line a baking tray, that fits into you freezer, with baking paper. Remove the ice cream from the freezer and pull off the plastic wrap. Use a warm butter knife that has been dipped in warm water to moisten and slightly melt the top and bottom of the ice cream. This will allow it to stick to the almond base.  Place the first half of the almond base upside down on to a clean cutting board. Place the ice cream on top and finish it off with the other half of the almond base that is placed right side up. You can neaten the edges with a large chefs knife, if you prefer. Cut into 12 ice cream sandwiches and place on the lined baking tray . Freeze for at least 20 minutes before serving.

TIP:

You can make the ice cream sandwiches 3-4 days in advance. Once all the steps in the recipe have been followed you can freeze the sandwiches in a sealable freezer-friendly container until needed. Simply defrost at room temperature for a minute or two before serving.

Reprinted with the person of Illanique van Aswegen.

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Read more on: ice cream  |  low carb  |  festive season  |  food24  |  lchf
 

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