This dessert combines our creamy handmade raspberry cheesecake swirl KiwiFudge and easy frost into a flavour and texture sensation.
Combine 100ml water with 100g easy frost and 5 drops of cream cheese oil flavouring. Beat together until all whipped up. Dice 50g raspberry cheesecake fudge and mix gently through with a few splashes of raspberry flavacol.
Freeze for 3 hours until firm then scoop and serve. Sprinkle with coconut and serve in a pink stripe ice cream cup with two spoons for sharing.
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