- 250g of Idiazabal cheese
- 150 ml of cream
- 2 sheets of gelatin
- 1 jar of Spherika Strawberry pearls
- 300g white chocolate
- Cut the cheese into small cubes and put it in a bain-marie with the cream until it dissolves well. Meanwhile, soak the gelatin sheets in cold water.
- Mix the gelatin with the cheese, place the ice cream sticks in the moulds, and add some strawberry pearls. Add the previous cream cheese and let it cool and store it in the freezer.
- We put the chocolate in a bain-marie until it melts and bathe the ice cream once frozen. Let cool so that a crunchy layer remains.