A Dreamy, Creamy Indulgence!
Ingredients:
For the Crust:
• 1½ cups graham cracker crumbs
• 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
Directions:
1. Prepare the Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Set aside.
2. Make the Cheesecake Ice Cream: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sweetened condensed milk, mixing until well combined.
3. Add the Heavy Cream: Pour in the heavy cream and vanilla extract, then beat the mixture until it becomes light and fluffy.
4. Incorporate Chocolate: Gently fold in the melted chocolate chips and cocoa powder until fully combined, creating a rich chocolate cheesecake mixture.
5. Assemble: Pour the cheesecake ice cream mixture over the prepared crust, smoothing the top with a spatula.
6. Freeze: Cover the pan with plastic wrap and freeze for at least 4-6 hours, or until the ice cream is firm.
7. Serve: Once frozen, remove the cheesecake ice cream from the springform pan. Drizzle with chocolate sauce, add dollops of whipped cream, and sprinkle with graham cracker crumbs before slicing.
8. Enjoy this decadent dessert that combines the best of cheesecake and ice cream in every delightful bite!
