Vegetarian Ice Cream
Baltimore Fudge Frosted Cookie Ice Cream
A cream cheese ice cream with chocolate frosted biscuit pieces mixed in.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 15 g | 1 tbsp | cream cheese | |
| 65 g | ⅓ cup | granulated sugar | |
| 5 ml | 1 tsp | vanilla extract | |
| 180 ml | ¾ cup | double cream | |
| 240 ml | 1 cup | whole milk | |
| Mix-ins | |||
| 3 | 3 | fudge frosted biscuits, broken into pieces (plus more as desired for garnish) | |
| purple and gold sprinkles (optional) | |||
Ingredients
Mix-ins
Method
- Whisk the cream cheese, sugar, vanilla, cream and whole milk together in a large bowl until combined.
- Pour the base into a Creami pint. Put the lid on and freeze for 24 hours.
- At least two hours before you make the ice cream, put some biscuits on a tray or plate and freeze them. Freezing them keeps the biscuits from falling apart in the ice cream.
- Press: ICE CREAM Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select ice cream.
- Press: MIX-IN Make a hole about 4 cm wide down to the bottom of the pint. Add the biscuit pieces and spin again on the mix-in program.
- Serve straight away.
Nutrition per serving estimated
- Calories
- 363 kcal
- Fat
- 26 g
- of which saturates
- 16 g
- Carbohydrate
- 28 g
- of which sugars
- 23 g
- Fibre
- 0.1 g
- Protein
- 3.6 g
- Sodium
- 85 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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