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Cheesecake Ice Cream

  • 2 x 87g slabs chopped Cadbury Dairy Milk Bubbly
  • 1 x 230g tub cream cheese, at room temperature
  • ½ tub vanilla ice cream
  • 1 tbsp. vanilla essence
  • 1 tsp milk
  1. Allow the ice cream to melt slightly. Beat the ice cream, cream cheese, vanilla essence and milk together before folding the Cadbury Dairy Milk Bubbly into the mixture.
  2. Pour into a freezer-proof container and sprinkle extra crushed Cadbury Dairy Milk Bubbly on top.
  3. Freeze overnight.