Instead of making a traditional Cheesecake, why not try this ice cream version? It is a perfect dish to make ahead of time and freeze in small silicon muffin cups for a nice presentation of individual servings. Serve after Cod Casserole with Thyme.

3 eggs
200 ml sugar
A few drops of vanilla essence
A dash of salt
200 g of Philadelphia cream cheese
300 ml whipping cream

You need 3 bowls:

1. Bowl 1 – Whisk the egg whites into a stiff foam
2. Bowl 2 – Whisk the egg yolks together with the sugar, vanilla and salt. Add the Philadelphia cheese
3. Bowl 3 – Beat the whipping cream until it forms soft peaks.
4. Combine the egg yolk mixture with the cream. Carefully fold in the egg whites.
5. Pour into silicon muffin cups (or into anything you’d like to serve the ice cream in).
6. Place in freezer until set (4-6 hours depending on what size containers you use).

Take out of freezer just before serving. Remove silicon cup.

Serve as they are, with some fresh berries and/or with some gluten free digestive biscuit crumbles on top.