Chicken Panini with Havarti and Basil Pesto
Blueberry Ice Cream Cheesecakes
Cheesecake ice cream cakes with blueberries and a graham cracker crust.
Ingredients
Base
- 5 cups frozen blueberries
- ¾ cup sugar
- 2 tablespoons lemon juice
- 2 teaspoons vanilla extract
- 7 ounces Arla® Original Cream Cheese Spread
- 9 ounces Arla® Skyr Cream Cheese Spread
- 1½ cup crushed graham crackers
Decoration
- fresh blueberries
Instructions
Instructions
Recipe
Bring blueberries and sugar to a boil in a thick-bottomed pot. Cook it for approx. 1 min. and add lemon juice and vanilla extract. Put the mixture in a food processor for a smooth texture. Stir cream cheese and skyr in a bowl and add the berry mixture into it. Put the mix into a refridgerator for approx. ½ hour - until it has a creamy consistency. Pour the mixture into a pan (about 8 x 9 inch) and place it covered in the freezer for at least 6 hours. Make 8 cheese cake ice cream as follows: Use a cutout shape (about 2 inches in diameter) and cut out a piece of ice cream, and style it on graham cracker crust. Slowly put ice cream on a cold serving dish - repeat with the rest. Decorate ice cream and serve.