2 Serves
83 Mins
12 g
75 g
30 g
Preheat your oven to 175°C.
Ingredients, vitamins, and health benefits
Graham Crackers
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KoreanVitamin E
7 mg / 15 mgVitamin K
22 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
3 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
5 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
66 µg / 400 µgCalcium
1076 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
121 mg / 420 mgPhosphorus
906 mg / 1,250 mgPotassium
1598 mg / 4,700 mgSodium
600 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
72 µg / 55 µgFiber
2 g / 28 gSugar
55 g / 50 gSaturated Fat
18 g / 20 gCholesterol
1095 mg / 300 mgCaffeine
0 mgNet Carbs
73 gAlcohol
0 g
In a mixing bowl, combine the flour, sugar, and baking powder.
Using a stand mixer, cream the butter and sugar until light and fluffy.
Add the egg and cream cheese to the butter mixture, then gradually incorporate the dry ingredients to form a thick dough.
Spread the mixture into a baking pan and bake for 25-30 minutes until golden brown, then allow to cool completely.
In a blender, combine the cooled crust pieces, vanilla ice cream, and a splash of heavy cream, blending until smooth.
Pour the milkshake into glasses and serve immediately.
Flour
Sugar
Baking Powder
Butter
Cream Cheese
Vanilla Ice Cream
Heavy Whipping Cream
Egg
Vanilla Extract
Vitamin A
3119 µg / 900 µgVitamin C
5 mg / 90 mgVitamin D
9 µg / 20 µgVitamin E
7 mg / 15 mgVitamin K
22 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
3 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
5 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
66 µg / 400 µgCalcium
1076 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
121 mg / 420 mgPhosphorus
906 mg / 1,250 mgPotassium
1598 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
55 g / 50 gSaturated Fat
18 g / 20 gCholesterol
1095 mg / 300 mgCaffeine
0 mgNet Carbs
1
g34
g11
g
American
AmericanZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
72 µg / 55 µgAlcohol
0 g