No machine, no churn and only 5 ingredients! This Snickers Cheesecake Ice Cream is the only ice cream recipe you need this summer!
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.