Easy Peanut Butter Cheesecake Ice Cream
Created by LindasBusyKitchen on January 14, 2014
- Servings: 4
- Prep Time: 15-20m
- Cook Time: 0m
- Recipe #11843
Ingredients
- 8 ounces cream cheese (regular or low-fat), room temperature
- 4 ounces yogurt (vanilla, regular or light)
- 1/3 cup peanut butter
- 1 teaspoon vanilla
- 1 can (14 ounces) sweetened condensed milk (fat-free is best)
- 1 (8 ounce) container frozen whipped topping (regular, low- or fat-free), thawed
- Mini peanut butter cups (1/2 cup chopped)
- Keebler chocolate covered graham cracker cookies, (12 cookies)
- 1 tablespoon butter, softened (regular or light spread)
How to Make
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Step 1: Crush chocolate covered graham crackers in a food processor.
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Step 2: Add butter, and pulse until the crumbs and butter come together. Set aside.
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Step 3: Beat cream cheese, yogurt, sweetened condensed milk, vanilla, and peanut butter with a hand mixer, in a large bowl, until no lumps remain.
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Step 4: Fold in whipped topping.
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Step 5: Add graham cracker mixture and chopped peanut butter cups and fold them into the ice cream mixture. Don’t stir too much. You want chunks running throughout, but you don’t want the graham cracker mixture to separate too much.
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Step 6: Place mixture into a large Tupperware bowl or loaf pan.
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Step 7: Cover, and freeze until firm (at least 4 hours, but overnight is better).
Nutritional Facts
- Serving Size: 1 (270.1 g)
- Calories 736.2
- Total Fat - 51.1 g
- Saturated Fat - 33.9 g
- Cholesterol - 54.6 mg
- Sodium - 724.7 mg
- Total Carbohydrate - 45.4 g
- Dietary Fiber - 1.3 g
- Sugars - 40.4 g
- Protein - 27.2 g
- Calcium - 682.6 mg
- Iron - 0.6 mg
- Vitamin C - 0.4 mg
- Thiamin - 0.1 mg