300g bourbon creams
100g butter, melted
500g soft cream cheese
200ml double cream
100g caster sugar
500g vanilla ice cream, softened
50ml shot espresso, cooled
20g dark chocolate, grated
- Line a 20cm tin with parchment paper or place eight 8cm stainless steel rings on a tray. Put the biscuits into a zip lock bag and crush with a rolling pin, leaving some chunks. In a bowl, combine the crushed biscuit with the melted butter. Press the biscuit into the prepared tin and leave to set in the freezer.
- In a large bowl, beat the cream cheese until creamy. Pour in the cream and sugar, beat until smooth.
- Put the softened ice cream into a large bowl. Add the cream cheese mixture bit by bit and fold between each addition. Fold in the Baileys and the cooled coffee until just combined. Pour the mixture over the frozen biscuit base, cover with cling film and freeze for 3 hours or up to one month.
- Remove the cheesecake from the freezer 20 minutes before serving and decorate with grated chocolate.
Per serving: 537kcals, 38.4g fat (20.9g saturated), 38.6g carbs (18.5g sugars), 6.4g protein, 0.8g fibre, 0.215g sodium.