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Cream cheese ice cream
(0 votes)
Health Score:
73 / 100
Difficulty:
moderate
Preparation:
15 min.
Preparation
ready in 45 mins
Calories:
2358
calories
Calories
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1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,358 cal. | (112 %) | ||
| Protein | 58 g | (59 %) | ||
| Fat | 197 g | (170 %) | ||
| Carbohydrates | 89 g | (59 %) | ||
| Sugar added | 65 g | (260 %) | ||
| Roughage | 7.3 g | (24 %) |
more nutritional values
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 8.2 μg | (41 %) | ||
| Vitamin E | 9.5 mg | (79 %) | ||
| Vitamin K | 20.9 μg | (35 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1.5 mg | (136 %) | ||
| Niacin | 13.9 mg | (116 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 293 μg | (98 %) | ||
| Pantothenic acid | 5.8 mg | (97 %) | ||
| Biotin | 87.6 μg | (195 %) | ||
| Vitamin B₁₂ | 4.8 μg | (160 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 1,370 mg | (34 %) | ||
| Calcium | 517 mg | (52 %) | ||
| Magnesium | 197 mg | (66 %) | ||
| Iron | 16.9 mg | (113 %) | ||
| Iodine | 44 μg | (22 %) | ||
| Zinc | 6.7 mg | (84 %) | ||
| Saturated fatty acids | 126.5 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 1,377 mg | |||
| Complete sugar | 90 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
1
- Ingredients
- 1 Vanilla bean (halved lengthways)
- 1 ⅔ cups Coconut milk (or milk)
- ⅞ cup cream
- ½ cup sugar
- 2 eggs
- 2 egg yolks
- 1 cup cream cheese (scant)
- To garnish
- Raspberries
- mint
Preparation steps
1.
Place the vanilla pod, coconut milk, cream and sugar in a pot and bring to the boil.
2.
Beat the eggs and the egg yolk in a stainless steel mixing bowl and sieve in the vanilla mixture, stirring continuously. In a bain marie, continue to beat until thick and creamy.
3.
Remove from the heat and stir in the cream cheese. Transfer to an ice cream maker and freeze for around 30 minutes.
4.
Serve scoops of the ice cream garnished with raspberries and mint.
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