No-Bake Chocolate Cheesecake Ice Cream Recipe 🍫🍨
Introduction:
Who says you need an oven to create a decadent dessert? This No-Bake Chocolate Cheesecake Ice Cream combines the creamy richness of cheesecake, the indulgence of chocolate, and the chill of ice cream in one perfect treat. With a buttery graham cracker crust and a luscious, chocolate-infused filling, this dessert is a show-stopper for any occasion!
Ingredients 🛒
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ 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
- ¼ cup cocoa powder
For the Topping:
- Chocolate sauce
- Whipped cream
- Graham cracker crumbs
Instructions 🍽️
- Make the Crust:
- In a bowl, combine graham cracker crumbs, sugar, and melted butter.
- Press the mixture evenly into the bottom of a 9-inch springform pan.
- Place the pan in the freezer to set while preparing the filling.
- Prepare the Cheesecake Ice Cream Mixture:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the sweetened condensed milk, heavy cream, and vanilla extract. Beat until fully combined and smooth.
- Incorporate the Chocolate:
-
Add the melted chocolate chips and cocoa powder to the cheesecake mixture. Mix until the chocolate is fully blended and the mixture is velvety.
- Assemble the Cheesecake Ice Cream:
- Pour the chocolate cheesecake mixture over the prepared crust in the springform pan.
- Smooth the top with a spatula for an even finish.
- Freeze:
- Cover the pan with plastic wrap and freeze for at least 6 hours or overnight until the ice cream is firm.
- Garnish and Serve:
- Before serving, drizzle the top with chocolate sauce. Add dollops of whipped cream and sprinkle graham cracker crumbs for an extra touch of flavor and texture.
- Slice and serve cold for the ultimate indulgence.
Tips for Success:
- Room Temperature Ingredients: Soften the cream cheese at room temperature for a smoother mixture.
- Chill the Crust Properly: Freezing the crust ensures it holds together when the filling is added.
- Customize Toppings: Swap out toppings with crushed nuts, caramel drizzle, or chocolate shavings to personalize your dessert.
Frequently Asked Questions (FAQs)
1. Can I use a different crust?
Yes! Try an Oreo crust for a richer chocolate experience, or a digestive biscuit crust for a unique flavor twist.
2. How long can I store this dessert?
Store the cheesecake ice cream in the freezer, covered tightly, for up to 2 weeks.
3. Can I make this dessert dairy-free?
Yes! Use dairy-free cream cheese, coconut cream instead of heavy cream, and vegan chocolate for a plant-based version.
Common Mistakes and Solutions
1. Ice cream too hard to slice:
Let the cheesecake sit at room temperature for 5-10 minutes before slicing.
2. Filling too soft:
Ensure the dessert freezes for at least 6 hours to set properly. If it’s still soft, leave it in the freezer longer.
3. Crust falls apart:
Press the crust firmly into the pan, and let it freeze completely before adding the filling.
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