Dessert
Pumpkin Cheesecake Ice Cream
24 h 20Pour 4Nutri-Score D€€
D
24 h 20
24 h 20Pumpkin Cheesecake Ice Cream
ce qu’il vous faut
Ingrédients
milk (filled to the max line of the pint container)Produits laitiers720 ml
cream cheese (softened)Produits laitiers28 g
maple syrupÉpicerie45 ml
vanilla extractÉpicerie5 ml- pumpkin butterÉpicerie70 g
- graham crackers (broken into pieces, some crushed for topping)Boulangerie60 g
par portion
Nutrition
204kcal
- Glucides
- 26 g
- Protéines
- 7 g
- Lipides
- 8 g
ce que vous utiliserez
Ustensiles
Saladier
Fouet
ice cream maker
pas à pas
Préparation
- Étape 1
Mix the base
- Add the cream cheese to the pint container.
- Add the milk, maple syrup and vanilla.
- Add the pumpkin butter and mix everything until smooth.
- Étape 2
Freeze
- Send the container to the freezer until completely frozen.
- Étape 3
Spin the ice cream
- Place the frozen container in the ice cream maker and spin on the light ice cream setting.
- Étape 4
Add the graham crackers
- Make a hole in the center of the ice cream and add the graham crackers.
- Spin again on the mixing setting.
- Étape 5
Serve
- Top with crushed graham crackers and enjoy.
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