No-Bake Chocolate Cheesecake Ice

No-Bake Chocolate Cheesecake Ice Cream 🍫🍦
Ingredients:
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
For the cheesecake ice cream:
– 24 oz (680g) cream cheese, softened
– 1 can (14 oz) sweetened condensed milk
– 1 cup heavy cream
– 1 teaspoon vanilla extract
– 1 cup chocolate chips, melted
– 1/4 cup cocoa powder
For the topping:
– Chocolate sauce
– Whipped cream
– Graham cracker crumbs
Instructions:
1. For the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan. Place in the freezer to set while preparing the filling.
2. For the cheesecake ice cream: In a large bowl, beat the cream cheese until smooth. Add sweetened condensed milk, heavy cream, and vanilla extract. Mix until smooth.
3. Add melted chocolate chips and cocoa powder to the cream cheese mixture. Mix until fully incorporated.
4. Pour the cheesecake ice cream mixture over the prepared crust in the springform pan. Smooth the top with a spatula.
5. Cover the pan with plastic wrap and freeze for at least 6 hours or overnight until the ice cream is set.
6. Before serving, drizzle chocolate sauce over the top of the cheesecake ice cream. Add dollops of whipped cream and sprinkle graham cracker crumbs for garnish.
7. Slice and serve the no-bake chocolate cheesecake ice cream cold.
Prep Time: 20 minutes | Freezing Time: 6 hours+ | Servings: 10-12 servings

No-Bake Chocolate Cheesecake Ice Cream

Ingredients:

8 oz cream cheese, softened
1 cup heavy whipping cream
1 can (14 oz) sweetened condensed milk
½ cup cocoa powder
1 tsp vanilla extract
½ cup powdered sugar
¼ tsp salt
½ cup chocolate chips or chocolate chunks
Directions:

In a large bowl, beat the softened cream cheese until smooth and fluffy.
Add the sweetened condensed milk, cocoa powder, vanilla extract, powdered sugar, and salt. Mix until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the chocolate mixture, being careful not to deflate the airiness.
Stir in the chocolate chips or chunks.
Transfer the mixture to a loaf pan or airtight container. Smooth the top.
Cover and freeze for at least 6 hours, preferably overnight, until firm.
Scoop and enjoy!