Honeycomb cheesecake frozen yoghurt
|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|
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!