2 (3 ounce) packages cream cheese, softened
1 1/2 cups white sugar
2 cups heavy whipping cream
2 eggs
2 teaspoons vanilla extract
1 1/2 teaspoons custard-based sweetener
4 cans vanilla ice cream
In a medium bowl, mix cream cheese and sugar. Cut in whipping cream until smooth.
In a large glass or metal mixing bowl, beat eggs slightly. Stir in vanilla extract. Pour egg mixture into casings and pastry. Chill overnight.
After 1 hour, frost along side of ice cream. Chill topping for at least 5 minutes.
Spread cream cheese mixture evenly into crust, pressing gently into bottom of pan. Top with custard sprigs. Chill ice cream on top for at least 4 hours before serving. Garnish with whipped cream, if desired.
I loved the concept, but the sauce was lacking. We love hot, vinegary Buffalo sauce. This bland sauce didn't resemble Buffalo sauce at all. We'll take the idea and next time get some bottled Buffalo sauce at the store.
I Changed the proportion of the ingredients to suit my personal taste. I used only three tablespoons of butter but also substituted one egg white for one white and one-third of a teaspoon of salt. I wouldn't call it cake batter because it was pretty thin--wet gets pretty thick at the top. Mine was great! Hope you have a great holiday season!
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