Materials:

150g cream cheese, 225g whipped cream, 38g refined sugar, 25g cocoa powder and 25g milk.

Steps:

1, the cream cheese is softened at room temperature, and the milk is added and stirred evenly.

2. Add whipped cream to the fine sugar, then add cocoa powder later, and send it into a thick yogurt state with lines but still flowing.

3. Stir the cheese paste and the whipped cream paste evenly.

4. Put it in a framed bag and squeeze it into an ice cream mold.

5, frozen molding can be eaten! (At least 8 hours. )