Cheesecake, munching on a cheesecake, munching on a cheesecake. Cheesecake!
Cheesecake, gobble gobble cheesecake, gobble gobble cheesecake. Cheesecake!
Cheesecake, gobble gobble cheesecake, crazy over cheesecake. Cheesecake!”
Louis Armstrong, lyrics to “Cheesecake” 1966.
Scoop the frozen yoghurt into bowls or waffles cones, and sprinkle with crushed honeycomb to make it even more of a treat. I would love to hear about your favourite frozen yoghurt flavours, you can leave your comments below!
Update: In September 2017 I made a variation of this recipe on the Expresso Show. Watch the video below:
HONEYCOMB CHEESECAKE FROZEN YOGHURT
- 125g smooth cream cheese
- 200g condensed milk
- 1 tsp (5ml) vanilla extract
- ¼ cup (60ml) fresh lemon juice (about half a lemon)
- 250g plain yoghurt
- 80g chocolate coated honeycomb bars / balls
- extra honeycomb for sprinkling (optional)
1.) Whisk the cream cheese, condensed milk, vanilla extract and lemon juice together in a bowl by hand, until combined and smooth. Whisk in the yoghurt.
2.) Place the chocolate honeycomb in a small packet and use a rolling pin to smash into small bits. (I like to have a variation in sizes with some larger and some smaller pieces!) Stir the honeycomb pieces into the mixture.
3.) Pop the mixture into an ice cream machine and follow the manufacturers instructions. Pour the mixture into an appropriately sized sealable container and store in the freezer. Allow to stand at room temperature for a few minutes before scooping out of the container. Sprinkle with extra crushed honeycomb if you wish!