No Churn Snickers Cheesecake Ice Cream

• Snacks

  • 3 Full sheets graham crackers

• Dairy

  • 1 14 oz can Condensed milk
  • 5 oz Cream cheese
  • 2 cups Heavy cream

• Other

  • ¾ cup chopped snickers, around 10 snack size snickers

Found on cookwithmanali.com

Description

Ingredients

• 2 cups heavy cream
• 14 oz can of condensed milk
• 3 full sheets graham crackers, coarsely crushed
• ¾ cup chopped snickers, around 10 snack size snickers
• 5 oz cream cheese, at room temperature

Directions

• Place your mixing bowl and beater in the refrigerator for 20 minutes before you beat the cream.
• To a large bowl, add cold heavy cream. Using your hand mixer or wire whisk attachment of your stand mixer, beat cream till it forms peaks. Be careful not to over-beat. Set aside.
• In another bowl, beat cream cheese till smooth and creamy.
• Add in the condensed milk and mix till well combined.
• Start adding the whipped cream into the cream cheese mixture slowly.
• Fold in the whipped cream in parts and mix till all of it is combined with the cream cheese mixture. Your ice cream base is now ready.
• Now take the container in which you will be freezing the ice cream. Layer half of the ice cream base at the bottom of the pan.
• Sprinkle half of the chopped snickers and crushed graham crackers on top.
• Top with the remaining ice cream base layer.
• Finish with remaining snickers and graham crackers.
• Cover and freeze the ice cream overnight or until firm. Scoop and enjoy!

Nutrition