Sweet, inviting, and made for sharing, No Churn Snickers Cheesecake Ice Cream is a vegetarian World ice cream, sweet made with heavy cream, of a can of 14 oz can condensed milk, and full sheets graham crackers in about 10 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: Not specified
- Total time: 10 minutes
- Yield: 1 quart
- Category: Ice Cream, Sweet
- Cuisine: World
Ingredients
- 2 cups heavy cream
- 3/4 of a can of 14 oz can condensed milk (basically reserve 1/4 cup from your 14 oz can and use the rest)
- 3 full sheets graham crackers (coarsely crushed)
- 2/3 cup chopped snickers (around 8 snack size snickers)
- 5 oz cream cheese (at room temperature)
Method
- 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!
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
