Makes ± 20 large scoops
The great advantage of this recipe is that the ice cream does not melt easily. The ice cream is an outstanding source of bone-building calcium, vitamin A, D and E as well as the vitamin C in the fruit.
Recipe Category

You will need

measuring cup
2 medium sized mixing bowlselectric beater or wire whisk
food processor, liquidiser, hand held blender or fork
2 airtight containers
ice cream scoop
small sharp knife

½ cup (125 ml) water
2 cups (500 ml) fresh whipping cream1 x 250 g Ina Paarman’s Lemon Flavour Cheesecake Mix

2 ripe mangoes, peeled, flesh cut away or use 4 ripe peaches

400 g strawberries, washed with green stems removed, reserve 5 small ones to use as a garnish

2 x 150 g jelly babies
flat bottomed ice cream cones


To prepare the basic ice cream, put the water and one cup of cream into a medium size mixing bowl. Sprinkle the Cheesecake Mix over and beat with an electric beater or wire whisk until smooth. Using the same beaters whip the remaining cup of cream until just firm in another medium size mixing bowl. With a spatula fold the whipped cream gently into the basic ice cream mixture. Divide the mixture between the two bowls.
Pulverise the mango pieces in a food processor, liquidiser or with a hand held blender or mash very well with a fork. Add the mango pulp to the one bowl and mix it through. Reserve five of the best strawberries to use for a garnish. Pulverise the remaining strawberries, in the same way, no need to first wash out the processor or whatever tool you are using. Add strawberry pulp to the remaining bowl of basic mixture.
Scrape both mixtures into separate airtight containers and freeze overnight until firm. Add a tablespoon of jelly babies to each cone to weigh them down a little and to serve as a surprise after the ice cream has been eaten.
Scoop ice cream balls into cones and serve.