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Chocolate Cheesecake Ice Cream is a creamy, decadent frozen dessert that combines the rich, velvety texture of cheesecake with the indulgent taste of chocolate. Perfect for chocolate lovers and cheesecake fans alike, this ice cream is a luxurious treat that can be enjoyed year-round. Here’s a recipe to make it at home:
Ingredients:
For the Ice Cream Base:
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup unsweetened cocoa powder (preferably Dutch-processed for a rich flavor)
- 3/4 cup semi-sweet or dark chocolate, chopped (or use chocolate chips)
- 1/4 cup powdered sugar (to sweeten the cheesecake mixture)
- 1 tablespoon lemon juice (optional, to enhance the cheesecake flavor)
For the Crust Swirl:
- 1/2 cup graham cracker crumbs
- 2 tablespoons melted butter
- 2 tablespoons brown sugar
Instructions:
1. Make the Chocolate Cheesecake Base:
- In a small saucepan, heat the cream and milk over medium heat until it just begins to simmer, then remove from heat.
- In a separate bowl, whisk together the sugar, vanilla, and cocoa powder until smooth.
- Add the warm milk and cream mixture to the cocoa powder mixture, stirring until everything is dissolved and smooth.
- Melt the chopped chocolate in the microwave or over a double boiler, then stir it into the milk and cocoa mixture until fully combined.
- In a separate bowl, beat the softened cream cheese with the powdered sugar and lemon juice (if using) until smooth.
- Gradually fold the chocolate mixture into the cream cheese mixture until fully combined. This will give you a silky, rich chocolate cheesecake ice cream base.
2. Chill the Ice Cream Base:
- Transfer the mixture to a container and refrigerate for at least 2 hours, or until the mixture is very cold. This helps the ice cream churn to a creamy consistency.
3. Make the Graham Cracker Crust Swirl:
- In a small bowl, mix the graham cracker crumbs, melted butter, and brown sugar until combined. The mixture should resemble wet sand.
- Set aside to use when the ice cream is almost done churning.
4. Churn the Ice Cream:
- Once the base is thoroughly chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-25 minutes, depending on your machine.
5. Add the Crust Swirl:
- When the ice cream is nearly finished churning and has thickened to a soft-serve consistency, gently fold in the graham cracker crumbs to create a swirl effect. Be careful not to overmix, so you retain the swirled look.
6. Freeze the Ice Cream:
- Transfer the churned ice cream into an airtight container and smooth the top. Cover with a piece of plastic wrap and freeze for at least 4 hours or until firm.
7. Serve and Enjoy:
- Once the ice cream has set, scoop it into bowls or cones. Garnish with extra graham cracker crumbs or a drizzle of chocolate syrup if desired.
Tips:
- No Ice Cream Maker? If you don’t have an ice cream maker, you can still make this by placing the ice cream base in a shallow dish, freezing it, and stirring it every 30 minutes for the first 2 hours to break up ice crystals until it reaches a smooth consistency.
- Extra Toppings: Top with whipped cream, chocolate shavings, or even a drizzle of caramel sauce for extra indulgence.
- Flavor Variations: For a different flavor twist, try adding a swirl of peanut butter, raspberry puree, or caramel sauce along with the graham cracker crust.
This Chocolate Cheesecake Ice Cream is a perfect combination of creamy, tangy cheesecake and rich, indulgent chocolate with the crunch of a graham cracker crust. It’s a heavenly frozen treat that’s sure to be a hit with anyone who loves the flavors of cheesecake and chocolate!
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