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
- 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.
- Pour into a freezer-proof container and sprinkle extra crushed Cadbury Dairy Milk Bubbly on top.
- Freeze overnight.