Blueberry Cheesecake icecream:
8 large ice cream cones: I jam packed each cone with at least three scoops each *blush*
Ingredients:
1/2 packet scotch finger biscuits
500grams frozen blueberries
125grams cream cheese
2 tbl condensed milk
You can add 40grams pulverised sugar if you like a sweeter ice cream (we don't)
Preparation:
Put scotch fingers in tmx, closed lid and one turbo pulse (you may need two but you don't want fine crumbs, you want some chunky bits) Put aside in a bowl to add in at the last step.
Pulverise 40grams of sugar 10 seconds speed 8 at this stage if you wish.
Put Blueberries into tmx and blend speed 8 for 15 seconds until a very fine powder
Add two tbl of condensed milk and blend until blended (about 15 seconds speed 6)
Add 125grams cream cheese and biscuit crumbs and sort of blend through for a rippled effect Eat!
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