Ingredients

The following ingredients have 1 Servings
  • 2 cups heavy cream
  • 3/4 of a can of 14 oz can condensed milk (basically reserve 1/4 cup from your 14 oz can and use the rest)
  • 3 full sheets graham crackers (coarsely crushed)
  • 2/3 cup chopped snickers (around 8 snack size snickers)
  • 5 oz cream cheese (at room temperature)

Instruction

  • Place your mixing bowl and beater in the refrigerator for 20 minutes before you beat the cream.
  • To a large bowl, add cold heavy cream. Using your hand mixer or wire whisk attachment of your stand mixer, beat cream till it forms peaks. Be careful not to over-beat. Set aside.
  • In another bowl, beat cream cheese till smooth and creamy.
  • Add in the condensed milk and mix till well combined.
  • Start adding the whipped cream into the cream cheese mixture slowly.
  • Fold in the whipped cream in parts and mix till all of it is combined with the cream cheese mixture. Your ice cream base is now ready.
  • Now take the container in which you will be freezing the ice cream. Layer half of the ice cream base at the bottom of the pan.
  • Sprinkle half of the chopped snickers and crushed graham crackers on top.
  • Top with the remaining ice cream base layer.
  • Finish with remaining snickers and graham crackers.
  • Cover and freeze the ice cream overnight or until firm. Scoop and enjoy!