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Watermelon ice cream cheesecake

ingredients

servings

15

Digestive biscuits

400 grams

Butter

125 grams

Icing sugar

150 grams

Watermelon

500 grams

Lactosefree milk

500 grams

Lemon juice

1 spoon

Desserts from Italy

Watermelon ice cream cheesecake

Watermelon ice cream cheesecake

vegetarian with gluten with lactose

ready in

15 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Watermelon ice cream cheesecake

Great and refreshing cheesecake for hot summer days !!

Watermelon ice cream cheesecake step 1

step 1

First clean the watermelon, cut it into cubes and place it in the freezer for a couple of hours.

Watermelon ice cream cheesecake step 2

step 2

Fill the ice cream with milk and place it in the freezer for a couple of hours.

Watermelon ice cream cheesecake step 3

step 3

In a robot put the biscuits and butter at room temperature, chop for 10 seconds

Watermelon ice cream cheesecake step 4

step 4

Line a hinged baking pan with parchment paper, put the previously minced biscuits and form a uniform and compact layer on the bottom.

Watermelon ice cream cheesecake step 5

step 5

Remove the fruit and milk from the freezer and place them in the robot with the moving blades together with the icing sugar and lemon juice for 30 seconds at maximum speed and for another 20 seconds at medium speed.

Watermelon ice cream cheesecake step 6

step 6

Put the mixture in the pan with the base of biscuits, level the surface well and put in freezer for 2-3 hours

Watermelon ice cream cheesecake step 7

step 7

After the necessary time, remove the cheesecake and decorate with fresh fruit to taste.

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