Barefeet in the Kitchen · by Mary Younkin★ 4.8 (4)
Cheesecake Ice Cream
NUTRITION · PER SERVING5M COOK
CAL 16%·PRO 8%
CARBS 25G33% OF CAL
0G FIBER21G ADDED4G INTRINSIC1G OTHER24G TOTAL SUGAR
FAT 22G65% OF CAL
13G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy cheesecake-flavored ice cream made with cream cheese and sour cream. Tastes like frozen cheesecake in scoopable form. Perfect for dessert or a special treat.
dessertamerican🌀 blendergluten freevegetarian
View the full recipe on Barefeet in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 8 ounces cream cheese
- 1 cup sour cream
- 1/2 cup half and half
- 2/3 cup sugar
- 1 lemon (scrubbed clean)
- 1/8 teaspoon kosher salt
At a glance
PER SERVING · TIME 5M
CAL 16%·PRO 8%
CARBS 25G33% OF CAL
0G FIBER21G ADDED4G INTRINSIC1G OTHER24G TOTAL SUGAR
FAT 22G65% OF CAL
13G SAT10G 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
- 5m
- Sodium
- 200mg
- Total sugar
- 24g
- Added sugar
- 21g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 124mg
- Calcium
- 98mg
- Iron
- 0.05mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 200MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.