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    You are in: Home / Recipes / Creamy Ice Cream Burger #RSC Recipe
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    Creamy Ice Cream Burger #RSC

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    yousey's Note:

    Ready, Set, Cook! Reynolds Wrap Contest Entry. Growing up on a dairy farm in Western New York, we always had fresh beef, dairy products and a garden to feed the entire neighborhood. Ice cream in our burgers? Why not? My brother put maple syrup in his milk. Yummy!

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    Serves: 6



    Units: US | Metric


    1. 1
      Mix together all ingredients and form into patties.
    2. 2
      (except cheese,tomatoes and spinach).
    3. 3
      Line grill with Reynolds wrap. Poke holes, lay burgers on foil. Make a thumb print in the middle of each burger and fill with ice cream. Baste while grilling.
    4. 4
      Grill until cooked through.
    5. 5
      Time to build your perfect ice cream burger.
    6. 6
      Select an onion roll. Brush ice cream on halves, grilled until toasted.
    7. 7
      Baste burgers with the pesto, rosemary ice cream sauce. Pile high with fresh spinach, roasted red sweet peppers, grilled red onion, tomato, and a slab of cheese.

    Ratings & Reviews:


    Nutritional Facts for Creamy Ice Cream Burger #RSC

    Serving Size: 1 (264 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 478.4
    Calories from Fat 242
    Total Fat 26.8 g
    Saturated Fat 13.0 g
    Cholesterol 161.5 mg
    Sodium 980.7 mg
    Total Carbohydrate 16.5 g
    Dietary Fiber 1.3 g
    Sugars 7.9 g
    Protein 40.8 g

    The following items or measurements are not included:

    pesto sauce

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