White chocolate and cream cheese ice cream with strawberry sauce. —Hidemi
Cream Cheese, at room temperature
White Chocolate Chip
Heavy Whipping Cream
In This Recipe
Put white chocolate chips into a bowl. Boil 1 cup of hot water in a saucepan. When it starts to boil. Reduce heat to low, place the chocolate bowl over the hot water. When the chocolate starts to melt, turn off the heat and stir frequently. When chocolate is almost melted, remove the chocolate bowl from the saucepan and stir until smooth and completely melted.
In a bowl, whip whipping cream until stiff peaks are just about to form.
In another bowl, beat cream cheese. Add melted white chocolate and mx well. Then add whipped cream. Mix well. Pour the half of filling into each mold pastry ring (3’ x 2”) or your serving cup. Then put 1 tablespoon strawberry jam on each filling and pour the rest of filling. Freeze for 2-3 hours.
In the meantime, make strawberry sauce. In a small bowl, combine 4 tablespoons strawberry jam and 4 teaspoon water. Heat in a microwave for 20-30 seconds. Stir well. Refrigerate until ready to use.
When the ice cream is ready, spread the strawberry sauce on the plate, place ice cream and put strawberries on top.