Broma Bakery · by Sarah Fennel★ 2.0
Blueberry Cheesecake Ice Cream
NUTRITION · PER SERVING1125M COOK
CAL 100%·PRO 66%
CARBS 170G26% OF CAL
6G FIBER106G ADDED48G INTRINSIC11G OTHER154G TOTAL SUGAR
FAT 205G71% OF CAL
115G SAT91G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy blueberry cheesecake ice cream with fresh berries and a cream cheese tang. A make-ahead dessert that tastes like cheesecake in frozen form.
dessertamerican🌀 blendergluten freevegetarian
View the full recipe on Broma Bakery →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 3/4 cup light brown sugar
- 3 large egg yolks
- 1 1/2 cups heavy cream
- 3/4 cup whole milk
- 1 teaspoon salt
- 6 ounces cream cheese, softened
- 8 ounces fresh blueberries
- zest of 1/2 lemon
At a glance
PER SERVING · TIME 1125M
CAL 100%·PRO 66%
CARBS 170G26% OF CAL
6G FIBER106G ADDED48G INTRINSIC11G OTHER154G TOTAL SUGAR
FAT 205G71% OF CAL
115G SAT91G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 18h
- Cook
- 45m
- Sodium
- 3155mg
- Total sugar
- 154g
- Added sugar
- 106g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1163mg
- Calcium
- 720mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 1080M
- SODIUM
- 3155MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.