Soft Cookie Ice-cream Cheesecake’s

If you love cheesecakes and don’t want to wait overnight then try these ice-cream cheesecakes because they are delicious and ready in half the time . The cookies are softer because they are dipped in milk so no cookie bashing or butter melting needed . They do still have a medium crumbly texture which is delicious

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

You will need 8 ramekins or dessert glasses big enough to fit a whole digestive biscuit . Pour milk into a bowl then dip half the digestive biscuits for a few seconds flip and dip for a few more seconds . Put the milk soaked biscuits into the bottom of the ramekins

Step 2

Add cream cheese and Icecream to a bowl then beat with a whisk about three minutes until its fluffy . Pour the cream cheese icecream mix into each ramekin .

Step 3

Dip the remaining digestives in milk then top the cheesecakes . Cover with cling wrap put on a tray then pop into the freezer for about 3 hours . Take out 10- 15 minutes before eating . I like to serve mine with kite ice-cream on top !