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    You are in: Home / Recipes / Cake Batter Cheese Cake Ice Cream Recipe
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    Cake Batter Cheese Cake Ice Cream

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    5 mins

    45 mins

    Chef #333464's Note:

    I use fat free ingredients and it turns out great.

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    Ingredients:

    Serves: 6-8

    Yield:

    Quart

    Units: US | Metric

    Directions:

    1. 1
      Beat together soft cream cheese and cake mix.
    2. 2
      Heat half and half and sugar until sugar is dissolved. Add vanilla.
    3. 3
      Gradually add half and half mixture to cream cheese. Beat until smooth.
    4. 4
      Refrigerate for at least 3 hours. Mixture will be very thick.
    5. 5
      30 minutes before using the ice cream machine, put the mixture in the freezer.
    6. 6
      Freeze according to ice cream makers directions. Mine took about 45 minutes.
    7. 7
      Since this is so thick I like to stir it once every 30-45 minutes for 3 hours until completely frozen, but this is optional.
    8. 8
      Great with sprinkles, chocolate chips and little cake pieces!

    Ratings & Reviews:

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    Nutritional Facts for Cake Batter Cheese Cake Ice Cream

    Serving Size: 1 (86 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 276.0
     
    Calories from Fat 181
    65%
    Total Fat 20.1 g
    30%
    Saturated Fat 12.6 g
    63%
    Cholesterol 63.9 mg
    21%
    Sodium 136.7 mg
    5%
    Total Carbohydrate 20.3 g
    6%
    Dietary Fiber 0.0 g
    0%
    Sugars 16.8 g
    67%
    Protein 4.6 g
    9%

    The following items or measurements are not included:

    yellow cake mix

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