No-churn cheesecake ice cream with graham cracker-pecan crumble from Once Upon a Chef: The Cookbook: 100 Tested, Perfected, and Family-Approved Recipes (page 242) by Jennifer Segal

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Notes about this recipe

  • anya_sf on September 07, 2024

    Delicious and unsurprisingly tastes like cheesecake, since it's basically frozen cheesecake filling - very rich. I didn't get quite the stated yield - maybe 1.5 cups from 1/2 recipe - so there was extra crumble. My crumble didn't bake into a solid mass (i.e., remained crumbly) which was fine.

  • averythingcooks on July 04, 2022

    This stuff is rich, creamy and tastes exactly like a good cheesecake as promised. I spread the crumble on the bottom and top of pan (as she does on a different version on her blog) rather than keep it separate and I would recommend taking it out a bit early for easier scooping . I also offered a nice raspberry sauce to drizzle which was a good foil for the richness. As much as we enjoyed this, I really think we preferred her key lime version (again, on her blog) but the pecan graham crumble is fantastic and I will use that in other places as well.

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