Recipe for Honeycomb Cheesecake Frozen Yoghurt – get ready for the most decadent treat you’ve had in ages
125g smooth cream cheese
200g condensed milk
1 tsp (5ml) vanilla extract
1/4 cup (60ml) fresh lemon juice (about half a lemon)
250g plain yoghurt
80g chocolate coated honeycomb bars / balls
extra honeycomb for sprinkling (optional)
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. (I like to have a variation in sizes with some larger and some smaller pieces!) Stir the honeycomb pieces into the mixture.
Pop the mixture into an ice cream machine and follow the manufacturer’s instructions. Pour the mixture into an appropriately sized 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!
Recipe courtesy of Cupcakes and Couscous – a food blog by Teresa Ulyate