No-Bake Chocolate Cheesecake Ice Cream
A delightful dessert combining rich chocolate flavors with creamy cheesecake, perfect for summer days or any sweet cravings without the need for baking.
Servings: 8 slices
Calories: 375kcal
Ingredients
For the crust
- 1.5 cups graham cracker crumbs Golden and crisp, these crumbs provide the perfect base.
- 0.25 cups granulated sugar A touch of sweetness to enhance the crust's flavor.
- 0.5 cups unsalted butter, melted Brings the crust together with a buttery richness.
For the cheesecake filling
- 24 oz cream cheese, softened Makes the cheesecake creamy and smooth.
- 1 can sweetened condensed milk (14 oz) Adds a level of sweetness and creaminess.
- 1 cup heavy cream Provides light texture and rich taste.
- 1 teaspoon vanilla extract Infuses a warm flavor.
- 1 cup chocolate chips, melted Creates deep chocolate flavor and richness.
- 0.25 cups cocoa powder Intensifies the chocolate flavor.
For serving
- Chocolate sauce for topping Drizzled decadently on top.
- Whipped cream for topping Adds a delightful lightness.
- Graham cracker crumbs for garnish For a nostalgic crunch.
Instructions
Preparation
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until well mixed.
- Press this mixture firmly into the bottom of a 9-inch springform pan.
- Place the pan in the freezer to set while preparing the filling.
Make the Cheesecake Ice Cream
- In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy.
- Gradually mix in the sweetened condensed milk, heavy cream, and vanilla extract, blending until smooth.
Add in the Chocolate
- Carefully mix in the melted chocolate chips and cocoa powder to the cream cheese mixture.
- Ensure everything is combined thoroughly to create a luscious chocolate cheesecake mixture.
Combine with the Crust
- Pour the cheesecake ice cream mixture over the prepared crust in the springform pan.
- Use a spatula to smooth the top, ensuring it’s evenly spread out.
Freeze the Dessert
- Cover the pan securely with plastic wrap.
- Freeze for at least 6 hours or overnight until the ice cream is fully set and firm to the touch.
Serve with Style
- Drizzle chocolate sauce generously over the top of the cheesecake ice cream.
- Add dollops of fluffy whipped cream and sprinkle graham cracker crumbs on top.
Slice and Enjoy
- Carefully slice the no-bake chocolate cheesecake ice cream into wedges and serve cold.
Notes
For an even richer flavor, consider using dark chocolate. You can also fold in mini chocolate chips into the cheesecake base prior to freezing.