A half term treat

I promised to bring you some more easy kid friendly recipes and these two are just that...No Bake Cheesecake and No Churn Vanilla Ice Cream! Both the recipes are very simple and are perfect for little ones, no hot oven involved although waiting is essential...sorry I couldn't avoid that :(

No Bake Cheesecake

150g Digestive Biscuits
80g Butter (melted)

250g Mascarpone
150ml Double Cream
2tsl Vanilla Extract
100g Icing Sugar

Place the digestive biscuits in a food processor and blitz, add the melted butter and blitz again. Pour this into a 20cm springform cake tin and press down. (You can of course break the biscuits up in a bag and mix the butter and biscuit in a bowl). Put in the fridge while you make the cream mixture
Pour the double cream into a bowl and whisk until you get stiff peaks.
Mix the mascarpone and icing sugar together until fully incorporated and add the vanilla extract and mix in.
Add the whipped double cream to the mascarpone mix and fold in gently.
Pour the mixture onto the biscuit base and smooth over.
Place in the fridge for a few hours or if like me, place in the freezer for an hour to quicken the setting process hahahaha :))

Lovely served with:

No churn ice cream

1 can (14 ounces) Condensed milk
2 tsp Vanilla extract
2 cups (475ml) Double Cream

In a bowl, stir together condensed milk and vanilla extract. In another bowl, whisk the double cream until you get stiff peaks (easier using an electric whisk) With a rubber spatula, gently fold whipped cream into condensed milk mixture. Pour into a large tupperware tub and freeze until firm, usually about 6 hours and enjoy :)