2
Prep Time: 20 minutes
Freeze Time: 6 hours or overnight
Makes: About 1.5 quarts
4
Ingredients:
3
- 8 oz cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 2 teaspoons vanilla extract
- 2 cups heavy whipping cream, cold
- 1/2 cup chocolate chips or chopped chocolate, melted
- 1/2 cup crushed chocolate cookies (like Oreos) or graham crackers
- Optional: chocolate syrup, fudge swirl, or extra mix-ins like brownie chunks
Instructions:
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1. Make the cheesecake base
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add sweetened condensed milk and vanilla. Beat until fully combined and no lumps remain.
2. Whip the cream
- In a separate bowl, whip the cold heavy cream to stiff peaks.
- Gently fold the whipped cream into the cheesecake mixture in batches until smooth and fluffy.
3. Add chocolate and cookies
- Drizzle in the melted chocolate while folding to create chocolate ribbons.
- Fold in crushed cookies or mix-ins of your choice.
4. Freeze
- Pour the mixture into a freezer-safe container (loaf pans work well).
- Optional: drizzle extra chocolate or swirl in fudge on top.
- Cover and freeze for at least 6 hours or overnight.
5. Serve
- Let sit at room temperature for 5 minutes before scooping.
- Serve in bowls, cones, or as a base for sundaes.
Variations:
- Swap chocolate chips for white chocolate or peanut butter swirl.
- Add a swirl of fruit jam or caramel for layered flavor.
- For extra crunch, top with toasted nuts or chocolate-coated pretzels.
