Kiri Ice Cream Cheesecake Recipe

Preparing the Crust

1. In a food processor, mix the digestive biscuits until you get a crumbly texture. Place in a bowl.
2. Add the melted butter and with a spoon mix until well combined.
3. In a muffin silicone mold with 6 holes, place 2 tablespoons of the biscuit mixture in each whole (DxH: 7 cm x 4 cm) and press it into the bottom. Set aside in the fridge.

Preparing Kiri Ice Cream Base

1. In a medium bowl, place the Kiri Cooking Block and mix using an electric beater until creamy. 2. Add the powdered sugar and sweetened condensed milk and continue mixing until homogeneous.
2. In a separate bowl, beat the heavy cream using an electric beater until the cream doubles in size and gets a thick consistency.
3. Add the whipped cream to the Kiri cream 1/3 at the time mixing in between with a spatula until you get a smooth texture.

Flavoring the Kiri Ice Cream Base

1. Divide the Kiri ice cream base into 5 equal portions and add to each one of them the flavor of your choice: vanilla, unsweetened cocoa powder, mango puree and ground turmeric, raspberry jam, or blueberry jam. Mix well.
2. Pour each flavored Kiri mixture in the silicone muffin mold over the crust and spread it evenly. Freeze for 6 hours or until firm.
3. Unmold just before serving and top the Colorful Kiri Ice Cream Cheesecakes with different fruits and chocolate chunks and serve right away.