Christmas Ice Cream Cheesecakes

Introduction & Inspiration

These delicious ice cream 'cheesecakes' can be enjoyed as a nice treat over the festive period. They are super tasty, easy to make and have no dairy in sight!

I hope you will enjoy them as much as I do!

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

Less than 30 minutes

Serving Size

2 x Christmas Ice Cream 'Cheesecakes'

Ingredients:

40g Eskimo Pork Crackling Crumbs

20ml Raspberry Coulis

25g Creamy Brain Ice Cream

12g Crispy Parma Ham Flakes

25g Crispy Parma Ham Powder

5g Crushed up Christmas 'Chocolate' Shapes

Recipe Instructions

Make the ice cream in the Ninja Creami machine as per the recipe instructions.

Add the pork crackling crumbs and crispy Parma ham powder to a small glass bowl and mix well together with a spoon.

Add the mixture to the base of two cheesecake pots. Use the back of a spoon to flatten the crackling crumbs down to form an even layer.

Pour the raspberry coulis over the top of the crackling crumbs layer.

Add 1 scoop of the ice cream to the centre of each pot. Sprinkle with the crispy Parma ham flakes before adding the Crushed up Christmas 'Chocolate' Shapes. Drizzle with any remaining coulis.

Serve immediately and enjoy!

Tips

Ideally, purchase your fat from pasture raised animals that are Nitrate, Nitrite & Additive Free.

Any fruit should be of organic quality, and is only recommended in small quantities for those who have recovered from any kind of health condition.

If you are not able to use pork crackling crumbs, then substitute with beef crackling crumbs.

Check out my Lard and Pork Crackling Crumbs - Air Fryer, Beef Crackling Crumbs, Raspberry Coulis and Creamy Brain Ice Cream recipes for instructions on how to make all of these.

For an optimal PKD ratio, consider adding approx. 20g extra meat as part of your overall meal for each individual dessert. Or try an alternate ice cream like my Liver Ice Cream which would require just 18g extra meat for each individual dessert.

Video

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