Chocolate Cheesecake No-Churn Ice Cream

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

20 g

Unsweetened Cocoa Powder

I used Rodelle Gourmet

60 mL

Coconut Oil

40 g

Honey

30 g

Graham Cracker Crumbs

15 mL

Coconut Oil

3 g

Salt

75 g

Cream Cheese , room temperature

240 mL

Whipping Cream

10 g

Vanilla Bean Paste

155 g

Sweetened Condensed Milk

Cooking Instructions

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Step 1

In a small bowl, whisk together Unsweetened Cocoa Powder (20 g) , Coconut Oil (60 mL) , and Honey (40 g) until combined. Set aside.

Step 2

In a separate, small, bowl, mix together Graham Cracker Crumbs (30 g) , Coconut Oil (15 mL) , and Salt (3 g) until the oil has saturated all of the crumbs. Set aside.

Step 3

In a medium bowl, whisk the Cream Cheese (75 g) , Whipping Cream (240 mL) , and Vanilla Bean Paste (10 g) until stiff peaks occur.

Step 4

Take half of the prepared chocolate sauce and add to the cream cheese mixture along with the Sweetened Condensed Milk (155 g) and fold until incorporated and the batter starts to look looser.

Step 5

In a freezer-safe container, layer the ice cream batter with the chocolate sauce and graham cracker crumbs alternately until all the batter has been used. Cover and freeze for at least 5-6 hours.

Step 6

When frozen, scoop into serving dishes.