Indulge in these delicious ice cream cheesecake slices! Created by the super talented Sarah Fit Foodie, you'll love to indulge yourself in this tasty and gluten free peanut butter caramel cheesecake ice cream slice.
Base Ingredients:
- 250g Arnott's Biscuits GF Scotch Fingers
- 40g Pure Harvest rice malt
- 1 tbsp bRaw Natural Salted Caramel Protein or
bRaw Caramel Peanut Protein
- 50g coconut oil
Cheesecake ingredients:
- 30g rice malt
- 80g Yoproau salted caramel yogurt
- 30g peanut butter
- 300g cream cheese
Direction:
- Crush scotch fingers until a fine crumb forms
- Add rice malt syrup and coconut oil and mix well
- Press base into a lined loaf tin and freeze whilst making cheesecake layer
- In a blender, blend cheesecake ingredients until smooth and fluffy (~5min)
- Pour cheesecake batter on top of the base (optional drizzle of nestled peanut butter on top)
- Freeze for 3+ hrs or until cheesecake is solid. Slice then Enjoy!
