Choco-Chill Cheesecake Ice Cream Bliss
A Dreamy, Creamy Indulgence
Ingredients:
For the Crust:
1½ 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 tsp vanilla extract
1 cup chocolate chips, melted
¼ cup cocoa powder
For the Topping:
Chocolate sauce
Whipped cream
Graham cracker crumbs
Instructions:
1. Make the Crust:
Combine graham cracker crumbs, sugar, and melted butter. Press firmly into a 9-inch springform pan. Freeze to set.
2. Make the Ice Cream Base:
In a large bowl, beat cream cheese until smooth. Add sweetened condensed milk, heavy cream, and vanilla. Mix until fully combined. Stir in melted chocolate and cocoa powder until velvety and rich.
3. Assemble & Freeze:
Pour mixture over crust. Smooth the top. Cover and freeze for at least 6 hours, or overnight, until firm.
4. Serve It Up:
Top with chocolate sauce, a swirl of whipped cream, and extra graham cracker crumbs. Slice and bliss out!
Bonus Tips:
Add a fudge or cookie dough swirl before freezing for extra indulgence
Prefer scoops over slices? Pour into a freezer-safe container instead of a pan
