Cheesecake Break Ice Cream
Recipe Type:
Standard
Prep Time:
30 mins
Cook Time:
N/A
Total Time:
30 mins
| Recipe Yield | 35.30 oz |
| Number of Servings | 10 |
| Serving Size | 3.53 oz |
Ingredients
17.65 oz
cream cheese
16.90 fl oz
heavy cream
5.30 oz
Granulated Sugar
2 tsp
Vanilla Extract
3.53 oz
graham cracker crumbs
1.77 oz
butter
Directions
Step 1
In a mixing bowl, beat the cream cheese until smooth.
Step 2
Add the heavy cream, sugar, and vanilla extract to the bowl. Mix until well combined.
Step 3
In a separate bowl, combine the graham cracker crumbs and melted butter to make the crust swirl.
Step 4
Pour the ice cream mixture into an ice cream maker and churn according to manufacturer's instructions.
Step 5
During the last few minutes of churning, add the graham cracker crust swirl and continue churning until well distributed.
Step 6
Transfer the ice cream to a lidded container and freeze for at least 4 hours or until firm.
Nutrition Facts
Fat:
30 g
(270
kcal)
Protein:
5 g
(20
kcal)
Carbohydrates:
15 g
(60
kcal)
| Calories | 12.355 kcal | 0.62% |
| Vitamin A | 0.353 IU | 0.04% |
| Monounsaturated Fat | 0.4236 g | 0% |
| Saturated Fat | 0.706 g | 0.64% |
| Fat | 1.059 g | 0.76% |
| Carbohydrates | 0.5295 g | 0.11% |
| Sodium | 5.295 mg | 1.06% |
| Fibers | 0 g | 0% |
| Sugars | 0.353 g | 0% |
| Protein | 0.1765 g | 0.21% |
| Vitamin C | 0 mg | 0% |
| Calcium | 0.2824 mg | 0.06% |
| Iron | 0.0706 mg | 0.01% |
| Potassium | 3.53 mg | 0.71% |
| Alcohol | 0 g | 0% |
| Cholesterol | 2.824 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0.0706 mcg | 2.94% |
| Vitamin E | 0.1412 mg | 0.94% |
| Zinc | 0.0706 mg | 0.01% |
| Selenium | 0.2118 mcg | 0.04% |
| Vitamin D | 0.0706 mcg | 0.47% |
Recipe Attributes
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