Chocolate Cheesecake Ice Cream
Indulge in the velvety decadence of Chocolate Cheesecake Ice Cream, a no-churn dessert that combines the rich creaminess of cheesecake with the irresistible allure of chocolate ice cream. This luscious treat features a whipped base of cream cheese, sweetened condensed milk, and heavy cream, perfectly balanced with vanilla and cocoa for a silky smooth texture. Swirled with ribbons of melted semi-sweet chocolate and topped with optional graham cracker crumbs, this frozen delight offers a hint of crunch and a nostalgic nod to classic cheesecake. With just 20 minutes of prep time and no ice cream maker required, this easy homemade recipe is perfect for satisfying your chocolate cravings on a hot day. Serve it straight from the freezer for a scoopable masterpiece that’s both creamy and utterly indulgent!
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Recipe Information
Ingredients
- 8 oz Cream cheese, softened
- 14 oz Sweetened condensed milk
- 2 cups Heavy cream
- 2 tsp Vanilla extract
- 1 cup Semi-sweet chocolate chips
- 2 tbsp Unsweetened cocoa powder
- 2 tbsp Powdered sugar
- 0.25 cup Graham cracker crumbs (optional, for garnish)
Instructions
In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until light and fluffy, about 2 minutes.
Gradually add the sweetened condensed milk to the cream cheese, mixing until fully incorporated and smooth.
Whisk in the vanilla extract and sifted cocoa powder to the mixture, ensuring there are no lumps.
In a separate chilled mixing bowl, whip the heavy cream with the powdered sugar until stiff peaks form, about 3-5 minutes.
Gently fold the whipped cream into the cream cheese mixture in three parts, ensuring everything is evenly combined without deflating the whipped cream.
Melt the semi-sweet chocolate chips in a microwave-safe bowl, heating in 20-second intervals and stirring between each interval until smooth, then allow it to cool slightly.
Drizzle half of the melted chocolate into the mixture and gently fold it in to form chocolate swirls. Reserve the remaining melted chocolate for later use if desired.
Transfer the mixture to an airtight, freezer-safe container. Optionally, sprinkle graham cracker crumbs on top and drizzle any leftover chocolate for extra texture.
Cover the container and freeze for at least 6 hours, or until the ice cream is firm and scoopable.
Allow the ice cream to sit at room temperature for a few minutes before scooping and serving.
Nutrition Facts
Calories |
595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 183 mg | 8% | |
| Total Carbohydrate | 49.3 g | 18% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 43.2 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 165 mg | 13% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 223 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
