Vegetarian Ice Cream
Spicy Cheese Puff Ice Cream
A savoury-sweet ice cream infused with spicy cheese puffs.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 65 g | 1⅓ cups | spicy cheese puffs | |
| 240 ml | 1 cup | whole milk | |
| 65 g | ⅓ cup | sugar | |
| 15 g | 1 tbsp | cream cheese | |
| 60 ml | ¼ cup | double cream |
Ingredients
Method
- Put 1 cup of cheese puffs and the milk in a large bowl. Leave for 15–30 minutes, stirring now and then.
- While those sit, whisk the sugar and cream cheese together thoroughly in a separate large bowl.
- Strain the cheese puff and milk mixture through a fine sieve into the bowl with the sugar mixture. Don't press the cheese puffs. Just give the sieve a gentle shake to get the last of the milk. Throw away the soggy cheese puffs. Add the double cream and mix until well combined.
- Pour the base into a Creami pint. Put the lid on and freeze for 24 hours.
- Press: ICE CREAM Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select ice cream.
- Press: MIX-IN Make a hole about 4 cm wide down to the bottom of the pint. Add the remaining ⅓ cup of cheese puffs to the hole and spin again on the mix-in program.
- Serve straight away.
Nutrition per serving estimated
- Calories
- 266 kcal
- Fat
- 16 g
- of which saturates
- 7.2 g
- Carbohydrate
- 28 g
- of which sugars
- 20 g
- Fibre
- 0.3 g
- Protein
- 3.4 g
- Sodium
- 155 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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