No-Bake Chocolate Cheesecake Ice Cream
Indulge in this No-Bake Chocolate Cheesecake Ice Cream, a creamy and rich dessert that combines the delightful flavors of chocolate cheesecake with the chill of ice cream, without any baking required.
Servings: 10 servings
Calories: 425kcal
Ingredients
For the crust
- 1.5 cups graham cracker crumbs Crunchy and sweet, these crumbs form the irresistible base.
- 0.25 cups granulated sugar Adds a touch of sweetness and helps bind the crust.
- 0.5 cups unsalted butter, melted Provides richness and helps the crust hold together.
For the cheesecake mixture
- 24 oz cream cheese, softened The star ingredient that gives this dish its creamy, dreamy texture.
- 1 can sweetened condensed milk (14 oz) Sweet and rich, this thickens the cheesecake ice cream.
- 1 cups heavy cream Makes the mixture fluffy and irresistibly rich.
- 1 teaspoon vanilla extract Adds a warm and comforting note to the mix.
- 1 cup chocolate chips, melted The ultimate chocolatey goodness that takes this dessert to another level.
- 0.25 cups cocoa powder Deepens the chocolate flavor for a more intense taste experience.
For garnishing
- to taste chocolate sauce Drizzled on top for added decadence.
- to taste whipped cream A light, fluffy topping that complements the richness of the cake.
- to taste graham cracker crumbs For garnish, to echo the crust’s delightful crunch.
Instructions
Preparation of the Crust
- In a bowl, mix together graham cracker crumbs, granulated sugar, and melted butter until well combined.
- Transfer the mixture into a 9-inch springform pan and press it firmly into the bottom to create an even crust.
- Pop this in the freezer to set while you prepare the filling.
Preparation of the Cheesecake Ice Cream
- In a large mixing bowl, beat the softened cream cheese until perfectly smooth and creamy.
- Gradually pour in the sweetened condensed milk, heavy cream, and vanilla extract, mixing until the mixture is silky and homogenous.
- Pour in the melted chocolate chips and sprinkle in the cocoa powder. Mix until everything is fully incorporated and the batter is a luscious chocolate hue.
Assembly
- Remove the crust from the freezer and pour the cheesecake ice cream mixture over the crust.
- Use a spatula to smooth the top until it’s flat and even.
Freezing and Serving
- Cover the springform pan with plastic wrap and freeze for at least 6 hours or overnight to allow the ice cream to fully set.
- Before serving, drizzle chocolate sauce over the hardened cheesecake ice cream and top it off with dollops of whipped cream and a sprinkle of graham cracker crumbs.
- Carefully slice the no-bake chocolate cheesecake ice cream and serve it cold.
Notes
For best results, make sure your cream cheese is at room temperature before beating. If desired, fold in crushed chocolate cookies or nuts for added texture. To enhance the chocolate flavor, consider using flavored chocolate chips or a combination of dark and milk chocolate. Adjust the sweetness by increasing the amount of sweetened condensed milk if preferred.