Twix Cheesecake Ice Cream – No Machine Needed!

By Eat More Chocolate Team  ,     

June 10, 2015

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This ice cream recipe is no churn/no machine recipe. The “batter” is made up of sweetened condensed milk, Cool Whip, and cream cheese. It tastes just like cheesecake

  • Prep: 15 mins
  • 15 mins

    15 mins

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Directions

Cheesecake Ice Cream Batter

Using a hand mixer, stand mixer, or food processor*, beat together the cream cheese and the butter until smooth.

Mix in the sweetened condensed milk until smooth.

Mix in the Cool Whip, lemon juice, vanilla, and pinch of salt. Mix until smooth. Set aside.

Graham Cracker Crust Chunks:

In a large zip top bag, crush the graham crackers (I use a rolling pin) into fine crumbs.

Add the butter to the bag and seal it. Microwave for 30 seconds, until butter is mostly melted. Use your hands to "squish" the butter and the graham cracker crumbs together until the graham crackers are moistened and clumping together.

Assembly:

Add the graham cracker mixture and the chopped candy bars to the ice cream batter bowl. Use a large spatula to gently fold them in.

Pour into a loaf pan or ice cream container. Cover tightly and freeze for at least 6 hours or overnight before serving.

Ingredients

Cheesecake Icecream Batter

8 ounce cream cheese, softened*

1/4 cup butter, softened*

14 oz sweetened condensed milk

8 ounces Cool Whip (I use lite)

1 tbsp lemon juice

2 tsp vanilla

pinch of salt

Graham Cracker Crust Chunks

9 sheets honey graham crackers

3 tbsp butter

Twix Candy

1 1/2 cups chopped Twix candy bars

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