No-Bake Chocolate Cheesecake Ice Cream
Introduction
If you love chocolate and cheesecake, you’re in for a treat! This No-Bake Chocolate Cheesecake Ice Cream is a delicious dessert that’s super easy to make. It’s creamy, chocolaty, and full of rich flavors, perfect for special occasions or a cool snack on a hot day.
Why Make This Recipe
This recipe is great because it doesn’t require baking, saving you time and effort. Plus, it’s a hit with anyone who tries it! Whether you’re having a family get-together or a cozy night at home, this dessert always impresses. It’s a wonderful way to cool down during summer and celebrate sweet moments with loved ones.
How to Make No-Bake Chocolate Cheesecake Ice Cream
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 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
- Chocolate sauce (for topping)
- Whipped cream (for topping)
- Graham cracker crumbs (for topping)
Directions:
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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.
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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.
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Add melted chocolate chips and cocoa powder to the cream cheese mixture. Mix until fully incorporated.
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Pour the cheesecake ice cream mixture over the crust in the springform pan.
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Freeze for at least 4 hours, or until firm.
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To serve, garnish with chocolate sauce, whipped cream, and additional graham cracker crumbs.
How to Serve No-Bake Chocolate Cheesecake Ice Cream
This dessert is best served cold. Cut it into slices and top with chocolate sauce, whipped cream, and some extra graham cracker crumbs for a delightful crunch. It’s sure to be a favorite!
How to Store No-Bake Chocolate Cheesecake Ice Cream
You can store any leftovers in the freezer. Cover the pan tightly with plastic wrap or aluminum foil to keep it fresh. It should last for up to a week, but I doubt it will last that long!
Tips to Make No-Bake Chocolate Cheesecake Ice Cream
- Make sure the cream cheese is at room temperature for easy mixing.
- Use a high-quality chocolate for the best flavor.
- Let your cheesecake sit a little at room temperature before serving for easier slicing.
Variation
You can add different toppings like fresh fruit or nuts for an extra twist. Try using different flavors of chocolate or even a mint chocolate layer!
FAQs
1. Can I use a different type of crust?
Yes! You can use an Oreo crust or any other favorite cookie crust instead of graham cracker crumbs.
2. How long can I keep this dessert in the freezer?
It can be kept in the freezer for up to a week. Just make sure it’s well covered!
3. Is it necessary to let it freeze for 4 hours?
Yes, freezing for at least 4 hours ensures that it sets properly and has the right texture.
